Plant-based food retail sales are growing 5x total food sales
Mary AllenThe U.S. retail market for plant-based foods is worth $4.5 billion, according to new SPINS data from GFI and PBFA.
Industry
UPSIDE Foods’ Dr. Jessica Joslin is creating the future of food, one assay at a time
Waverly EichhorstDr. Jessica Joslin talks about her work as an analytical development scientist at UPSIDE Foods and what inspired her to bring her skills to the cell-based meat industry.
It’s a Perfect Day. Cellular ag brings us animal-free ice cream.
Mary AllenCowless dairy producer Perfect Day launched three limited-edition ice cream flavors today. Get the inside scoop. Pun intended.
A&W Canada logs a year of Beyond Meat sales. Here’s what they’ve learned.
Kyle GaanA year ago today, A&W Canada started selling the Beyond Meat Burger. We caught up with them on their Beyondiversary to hear how year one went.
Purple Orange Ventures offers 120K grants for entrepreneurial scientists & engineers
Erin Rees Clayton, Ph.D.Purple Orange Ventures' new fellowship program provides grant funding and mentorship for scientists and engineers to explore startup ideas leveraging deep tech and science for animal-free meat, eggs, and dairy.
Pitch your startup at the Good Food Conference 2019
Natalia VeinottApply by July 22 to earn a spot on stage in front of investors, companies, and media outlets powering plant-based and cell-based meat innovation.
Before the Butcher acquisition signals plant-based meat’s growing prominence
Julia JohnThe owners of Jensen Meat Company have acquired plant-based meat manufacturer Before the Butcher.
How Miyoko’s product developers found their way to food science
Waverly EichhorstA chef and almost-opera-singer share how they became pioneers in the science of plant-based cheese.
Big Meat is giving plant protein a go
Mary AllenPerdue, Tyson, Hormel, and Nestle are responding to consumer demand for plant protein.
MorningStar Farms joins GFI in presenting the Good Food Conference
Mary AllenMorningStar Farms has been reimagining the center of the plate for more than 40 years and continues to help move the market towards a healthy, sustainable, and just food system.
