Plant-based, cultivated, and fermentation-derived meat, egg, and dairy products have the potential to transform our food system for the better. Here are a few of the most important new products we’re anticipating!
New data shows consumers turning to plant-based amidst supply chain volatility and inflation.
How market challenges and noise impacted everything from ingredients to innovation, and the critical path ahead for plant-based meat
Explore 2021 U.S. retail sales data for plant-based meat, seafood, egg, and dairy products. Our report presents key category insights and purchase dynamics for the plant-based industry.
This explainer dives into the composition and properties of plant proteins, desirable ingredients for plant-based meat, and crop sources for these ingredients. Learn how advances in crop genetics benefit plant-based products in scale, cost, and organoleptic properties.
This explainer focuses on crop-derived macromolecular ingredients, their applications in plant-based formulations, and protein texturization techniques.
Learn about Dr. Lutz Grossmann’s research to use self-aggregating proteins to develop a low-energy extrusion process for whole-cut plant-based meats at UMass Amherst.
In this in-depth report, we anticipate plant-based meat production requirements by 2030 to enable early identification of potential bottlenecks for ingredients, infrastructure, and investment needs.
GFI Founder and President Bruce Friedrich says that Nestlé S.A.’s work to bring a hybrid plant-based and cultivated meat product to market could be transformative for the alternative protein industry and the global food system.