I’m keynoting the Food Tech Expo at Centro Citibamamex, Avenida del Conscripto 311, Lomas de Sotelo, Hipodromo de las Americas, 9:00 am, and on a panel at 12:30. Information is here.
by Marion Nestle
Aug 26 2021
Keeping up with plant-based substitutes: not easy
The marketplace for plant-based meat and dairy substitutes is booming, and attracting tons of venture capital.
It also is attracting controversy.
- Mintel: Is the ‘plant-based’ claim losing credibility with consumers? Just as the term “all-natural” has lost much of its healthy-image luster over the years, the claim of “plant-based” also may be at risk of losing some of its better-for-you significance with consumers, according to Mintel research…. Read more
- Opinion: Are vegan meat alternatives really saving animals? Michele Simon takes a closer look.
- Want People to Eat Less Meat? Fake Burgers Probably Won’t Cut It. “Alt protein” companies think they can curb America’s carnivorous appetite. Charlie Mitchell says some experts are doubtful (I’m quoted).
- Plant-based nutritional pitfalls: Why novel products don’t necessarily improve diet quality – Study. Diets with novel plant-based products tend to fall below the daily requirements for calcium, potassium, magnesium, zinc and vitamin B12, while often exceeding saturated fat, sodium and sugar levels, according to a new study…. Read more
Here are some of the new products and those in the works.
- Ice cream: The scoop on plant-based ice cream: ‘Countless exciting and significant growth prospects’. Plant-based ice cream is a growing category gaining ground as a permissible treat. What is getting consumers excited about the fixture?… Read more
- Candy: Making the switch from gelatin to pectin to create plant-based gummies. Gummy sales doubled from 2014 to 2018 but further growth is threatened by consumer avoidance of the animal product gelatin. Pectin is a plant-based alternative…. Read more
- Fermented drinks: Making progress in developing probiotic beverages without animal protein. A team at the Institut national de la recherche scientifique (INRS) in Quebec, Canada is working on a plant-based fermented drink high in protein and probiotics…. Read more
- Pepperoni: Beyond Meat teams up with Pizza Hut to trial Beyond Pepperoni Pizza in nearly 70 US locations. Pizza Hut and Beyond Meat are trialing Beyond Pepperoni Pizza, a plant-based version of Pizza Hut’s #1 selling pizza topping, in nearly 70 locations across five US markets for a limited time…. Read more
- Sausage: Impossible Sausage debuts in grocery stores. The plant-based pork product, which first launched in foodservice in 2020, will be available in Savory and Spicy varieties at several retail locations nationwide.
- Greek yogurt: ‘No brand to date has really nailed Greek in plant-based yogurt, until now….’ Danone unveils Silk Greek-style. Danone is hoping to make a splash in the small but rapidly growing plant-based yogurt segment with a Greek-style product under its Silk brand boasting 10g of protein from peas and a thick, creamy texture from coconut cream it claims will be a game changer for the category…. Read more
- In summary: Plant-based new product development round-up. From meat-free chicken burgers to air-dried ingredients, ‘World first’ confectionery launches to vegan friendly brioche buns, we cover the latest in plant-based new product development from food manufacturers…. Read more
And the latest business news.
- Beyond Meat files for trademark on Beyond Milk name: The document filed with the U.S. government said the patent would cover “making milk shakes; coffee or tea beverages with milk or milk substitutes.”
- Beyond Milk, Beyond Eggs, Beyond Tuna… trademark applications highlight broad scope of Beyond Meat’s innovation pipeline. Beyond Meat’s filings with the United States Patent and Trademark Office (USPTO) reveal the broad scope of the company’s innovation pipeline, with trademark applications over the past couple of years spanning everything from Beyond Milk and Beyond Eggs to Beyond Crab, Beyond Jerky, and Beyond Tuna…. Read more