Plant-based food retail sales hit $5 billion
Kyle GaanPlant-based retail sales grew almost five times faster than total retail food sales last year, according to new SPINS data commissioned by GFI and PBFA.
Plant-Based
Optimizing peas and sorghum for plant-based meat
Tara DiMaioGFI research grant recipient and pulse crop physiologist Dr. Dil Thavarajah is breeding organic field pea and sorghum to create sustainable, high-quality protein sources for plant-based meat.
America’s biggest restaurant chains scored on their plant-based offerings
Plant-based entrées missing in 42 out of 100 top U.S. restaurant chains
New scorecard shows why plant-based protein will win in foodservice
Zak WestonAs consumer demand for plant-based foods grows, the earliest adopting restaurants are reaping the rewards of adding these options to their menus.
Food insecurity is a real threat. Meatless meat could help protect us.
GFI’s Caroline Bushnell and Liz Specht explain how alternative proteins can mitigate the risks of food insecurity.
If you think about it, animals can’t be the only way to transform plants into meat
GFI's Caroline Bushnell and Dr. Liz Specht show that the current meat industry leaves our planet vulnerable to a plethora of diseases and crises. Plant-based products could provide a safer future.
UPSIDE Foods’ investment more than doubles global investment total, but significant public funding for industry still urgently needed
Food innovation expert says UPSIDE Foods’ $161 million Series B led by SoftBank, Temasek, and Norwest is the largest-ever for a cultivated meat startup and is a sign of ‘monumental’ progress and investor confidence in the technology.
Plant-based meat is about to get juicier
Tara DiMaioGFI research grant recipient Dr. Ricardo San Martin and bright minds at the Alternative Meat Program at UC Berkeley are using plant-based oils to help plant-based meat manufacturers achieve the juiciness of legacy animal meat.
Impossible Pork debuts as demand for plant-based pork set to explode
Surging interest in plant-based foods coupled with global pork shortages and increasing food safety concerns could see plant-based pork become a billion plus-dollar category by 2030, says The Good Food Institute (GFI) Associate Director of Corporate Engagement Caroline Bushnell.
Don’t like veggie burgers? Fine, but don’t censor them
Jessica Almy argues that label censorship bills are ultimately aimed at reducing competition. Instead, lawmakers should focus their effort on ensuring a level playing field.
