So-called ‘alternative proteins’ – from upcycled barley and canola protein to animal-free whey made in fermentation tanks using genetically engineered microbes – were a hot topic at IFT First in Chicago. But with US retail sales of some meat alternatives – a key market for many of these proteins - slowing down, there was also some soul-searching about where we go from here. Best viewed on a laptop.
Plant-based cheese by numbers: Small declines in dollars and units overall, but big variations within category
Conagra Brands (Gardein) talks alt meat: ‘There's no way the space supports 20 manufacturers making plant-based burger patties’
Plant-based meat by numbers in US retail: A tale of two temperature states
Sustainability in focus at IFT First 2022: ‘We don’t want regenerative ag to become the next ‘natural’ because then it doesn’t mean anything’
