Plant-based trends and innovations

What's new and what's next for plant-based proteins.

Having difficulty viewing this message? View it in a browser. forward subscribe September 15, 2022 PLANT-BASED TRENDS AND INNOVATIONS What do plant-based foods consumers want? Speakers at this year’s Plant Based World Expo said it’s complicated. On the cutting edge of plant protein innovation Mushrooms and seaweed gain momentum as ingredients. FMI identifies what ‘plant-based’ means to consumers Descriptions and values tied to the term vary widely. Paving a road to repeat meat alternative sales Plant proteins, masking agents and oils may combine to improve taste and texture. Survey finds strong Gen Z interest in meat alternatives Opportunity exists in jerky, seafood alternatives. SPONSORED MESSAGE Melty cheese without the dairy AAK helps create melt-in-your-mouth goodness, with AkoVeg™ plant-based solutions, a unique blend of coconut and sunflower oils. Opinion: Debate over dairy-, meat-alternative nomenclature intensifies In the United States, the consumer confusion argument has not held in court. Customization may offer meat-alternative makers new opportunities IFT speakers also give views on ghost kitchens and sustainability promotions. Plant protein switch could reduce emissions – and ag jobs Study forecasts potential carbon footprint reduction and beef industry job loss.  Understanding consumer attitudes towards meat alternatives The 2022 analysis finds consumers are cautious about cultivated meat and buying plant-based proteins occasionally. Sustainability may raise ceiling for plant-based meat alternatives School meals represent another opportunity, IRI speaker says. Alternative proteins 2050 – What does the future look like? Future Food-Tech panel sees range between 30% of all proteins to overtaking animal protein.  Subscribe to Food Business News and get print or digital access today! Free Magazine Subscription To ensure delivery to your inbox, add foodbusinessnews@sosland-email.com to your address book or safe sender list. This is an unmonitored email address and replies will not be responded to. If you have questions or comments, please email us at subscriptions@sosland.com. Update your account     Forward     Subscribe     Unsubscribe THE MOST TRUSTED RESOURCE FOR FOOD INDUSTRY PROFESSIONALS ©2022 Sosland Publishing® 4801 Main Street, Suite 650, Kansas City, MO 64112 Privacy Policy