
Yes, Imitation Meat Is Processed. Can It Also Be Healthy?
Emma Ignaszewski speaks to the New York Times on the potential growth of the plant-based sector based on consumer trends in their piece on plant-based meat companies' product reformulations.
Emma Ignaszewski speaks to the New York Times on the potential growth of the plant-based sector based on consumer trends in their piece on plant-based meat companies' product reformulations.
Our commitment to protein innovation keeps growing stronger, thanks to deep-rooted values and a global network driving change.
Alternative proteins can address global health challenges while also offering diverse, healthy food options for consumers. Discover how alternative proteins can create a healthier future for all.
This fact sheet examines the relationship between plant-based meat prices and sales volume and identifies potential pricing and promotional strategies for the market.
Going beyond the headlines to the people, places, and spaces advancing alternative proteins.
Learn best practices for marketing and promoting plant-based meat, egg, and dairy items on foodservice and restaurant menus.
Find information on nutrition, functionality, price, sourcing, and consumer perceptions of plant protein sources for plant-based meat.
Explore market data, menu ideas, and marketing strategies for launching plant-based items in restaurant and non-commercial foodservice channels.
Research conducted in December 2022 validates the use of “cultivated meat” over “cell-cultured meat” and other terms. Learn more in our fact sheet.
Alternative seafood is a clear market opportunity. To date, little research has been conducted in this area. To fill this gap and strengthen the alternative seafood innovation ecosystem, GFI partnered with consumer insights and brand strategy firm, Kelton Global. This resource outlines the key findings.