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| | News & Analysis on Food & Beverage Development - Europe |
Special Edition: Maintaining momentum for the plant-based boom
European plant-based protein sales have witness explosive growth. But with that trajectory now faltering, can innovation be leveraged to reignite consumer excitement in the sector? | |
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The FoodNavigator Podcast: Why âveggie burgerâ bans may boost the plant-based market Plant-based sector momentum will be improved if meat and dairy alternatives do not try and imitate the names of animal-based products, the campaigner ProVeg International tells FoodNavigator... Listen now
From âpandemic peaksâ to sales slumps: Grasping the rollercoaster of plant-based meat consumption Why are consumers turning away from plant-based meat? And how can industry renew excitement for the category?.. Read
How to revive flagging demand for plant-based meat The food industry has responded to bullish predictions of a boom in plant-based meat alternatives with a gold rush mentality. But as sales slow and interest dips, can advances in food science come to the rescue of a category that is struggling to live up to the hype? Katy Askew, MD at educational not-for-profit IFIS Publishing, investigates... Read
âA vitamin B12 deficiency can have very unpleasant consequencesâ: Can B12 work in plant-based meat? Despite the abundance of NPDs for plant-based meat in recent years, concerns about nutrition still resound in the sector. There are many nutrients, critics claim, that are difficult to find outside of animal products. One of these is B12. Yet it is possible for plant-based meat to contain B12, with some manufacturers including it in their products... Read
Better taste, better bite: Can ingredient and tech innovations fire-up plant-based meat sales? Can technological innovations help turn the tide on plant-based meat? We ask ingredient suppliers which technologies might be letting down the category, and what tools can be leveraged to reignite consumer excitement... Read
How is meat consumption affecting climate change? A recent Oxford University study explores various diets and their impact on the environment, advocating for the reduction in animal-based food consumption... Read
Public investment in alternative proteins is strong, but conventional meat still dominates With research into cultivated meat becoming ever more abundant, a report from the Good Food Institute shows that funding is strong. However, a study from Stanford University reveals that traditional meat is still receiving more public funding, and a more favourable economic environment, than its alternative protein counterpart... Read
Unilever R&D tie-up develops vegan döner kebab that cooks vertically, mimics âshaving and grilling behaviourâ Unilever-owned The Vegetarian Butcher has partnered with döner producer The Düzgün Group to reinvent the traditional döner kebab with plant-based ingredients... Read
AI-powered plant-based meat: Non-profit boosts extrusion tech for alt protein players Meet GreenProtein AI: the non-profit leveraging artificial intelligence and advanced machine learning to help innovators improve the texture of their plant-based meat products... Read
A temporary blip or a sign of oversaturation? Beyond Meatâs woes and the future of plant-based meat This week, it was announced that revenue for plant-based meat brand Beyond Meat had fallen by more than 30%. Does this say more about Beyond Meat or the plant-based sector in general? Why are some consumers rejecting plant-based meat?.. Read
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