Have a plant-based Cinco de Mayo!
Mary AllenPlant-based Mexican food is the next big flavor trend. In April alone, Chipotle, Taco Bell, Del Taco, and QDOBA spiced up their menus with new plant-based options.
Industry
Beyond Meat listing ‘raises the bar’ for plant-based meat industry says GFI Executive
Good Food Institute Executive Director commends Beyond Meat for its leadership, says the company’s IPO will drive sales and boost the availability of plant-based meats to meet increasing consumer demand.
Beyond Meat goes public, raises $241 million
Mary AllenThe plant-based meat maker offered 9.625 million shares at $25 apiece, raising roughly $241 million.
Burger King, McDonald’s, and White Castle step up their plant-based game
Mary AllenThe biggest fast-food chains are taking note of the incredible consumer demand for plant-based options, and upgrading their menus accordingly.
National expansion of Impossible Whopper a game changer says GFI Executive
Good Food Institute Executive Director Bruce Friedrich says the fast-food chain’s plans are a clear signal that the plant-based trend is here to stay.
Why finding alternatives to meat is so important
GFI’s executive director explains why biomimicking meat is a win for the planet and for people.
WeWork wants to accelerate plant-based and cell-based meat startups
Mary Allen"If we can start to positively influence the global food consciousness by making sure that there are more sustainable, nutritious, and accessible food options in our buildings, that could have a real impact," said WeWork Food Labs Manager Tessa Price.
We’re moving toward the protein department of the future
Caroline BushnellGrocery stores are re-imagining the meat department. Shelving all center-of-the-plate proteins—whether from plants or animals—in the same place is a savvy move.
Field Roast and Lightlife will double production capacity with new $310M facility
Mary AllenGreenleaf Foods has broken ground for North America's biggest plant-based protein facility.
Why Adhithi Lakshmikanthan is using her biomedical expertise to make meat without slaughter
Waverly EichhorstAdhithi Lakshmikanthan is a tissue engineer for Wild Type, a company developing cell-based seafood. Her technical talent is increasingly in demand as cell-based meat companies move into later stages of development.
