Plant-based food sales were already growing before COVID-19, and the category has long enjoyed a healthy halo around its products as beneficial to both consumers and the environment. However, a closer look at some of the labels for plant-based meats, for example, reveal they’re not much healthier than their animal-based counterparts, particularly when it comes to saturated fat, sodium, and the highly processed method of re-creating the taste and texture of an animal protein. Because of this, we’re currently on the cusp of a second era in alternative meats that will continue to focus on flavor, but also honor their “better-for-you” halos with simpler ingredients and minimal processing.
One-quarter of consumers (25.2%) expressed concerns about the healthfulness of these products compared with conventionally produced food.
December 13, 2019
A new poll from Charleston|Orwig, Hartland, Wis., reports awareness and interest in technology-driven foods, but reveals the need for transparency and education to remove fears and potentially drive adoption.
E-commerce is still maturing within food and beverage, but fresh perishables are an opportunity in stores today.
October 2, 2019
The latest Total Consumer Report from Nielsen, Chicago, shows that fresh categories within the United States are driving nearly 49% of all dollar growth across the fast-moving consumer goods (FMCG) brick-and-mortar landscape.
AMPS Innovation intends to engage policymakers and stakeholders to educate on their products in addition to working with Congress, the U.S. Department of Agriculture and the Food and Drug Administration to build out a regulatory framework for cell-based meat, poultry and seafood.
September 3, 2019
Five cutting-edge food companies who are looking to bring cell-based/cultured meat, poultry and seafood to restaurants and retail shelves formed the Alliance for Meat, Poultry & Seafood Innovation (AMPS Innovation), a coalition focused on educating consumers and stakeholders about this “new” industry and advocating for a clear path to market for their products.
Plant-based food is where the growth opportunity is for retailers.
July 17, 2019
The Good Food Institute (GFI), Washington, D.C., and the Plant Based Foods Association, San Francisco, commissioned this data from SPINS, Chicago, to use SPINS’ “plant-based positioned” product attribute and then drill down into the data for plant-based foods that directly replace animal products (e.g., meat, seafood, eggs, and dairy) as well as meals that contain animal ingredient replacements.
The study finds that milk, meat and dairy alternatives are growing swiftly, while meat is growing slowly and milk is in decline.
July 17, 2019
New research from The Hartman Group, Bellevue, Wash., uncovered that almost all consumers — whether they purchase plant-based foods or not — have some level of distrust in meat and dairy companies/producers.
The study revealed that 64.6% of participants were probably or definitely willing to try cultured meat, and only 18.4% were probably or definitely not willing to try cultured meat, whilst 16.9% were unsure.
July 17, 2019
The Department of Psychology, University of Bath, Bath, UK, and the University Studies, Portland State University, Portland, Ore., released a study that exposes U.S. adults to one of three different frames on cultured meat—“societal benefits,” “high tech” and “same meat.”