Items Tagged with 'meat analogs'

With refrigerated and frozen alternatives declining year over year, brands are doubling down on protein, certifications and sharper price points to win back shoppers. From steak bites and value burger six-packs to chickpea masala patties and mycelium plays, the category is regrouping for its next act.

Impossible Foods announced CEO Peter McGuinness will step down after nearly four years, with leadership transitioning to its three-member executive team. The company says the move comes from a position of strength as it builds momentum in plant-based protein and innovation partnerships.

Plant-based foods have moved far beyond soy and pea, with novel proteins, fats, and processing technologies driving unprecedented gains in flavor, texture, and functionality. As innovation accelerates, formulators now have the tools to create both convincing animal analogs and compelling plant-forward alternatives.

Cultured animal products are moving beyond concept as companies refine production, secure approvals, and tackle cost barriers. Rising consumer interest in sustainable protein is accelerating the shift toward market-ready cultivated meat and seafood.

Impossible Foods’ plant-based beef and burgers are now NSF Certified for Sport — the first fresh or plant-based foods to receive the designation. The products deliver 19g of complete protein with less fat and no cholesterol, and will appear in NSF’s certified listings and app.

Formulators are turning to hydrocolloids and enzymes to solve texture and stability challenges in plant-based dairy, meat and beverage applications.

While the die-hard vegetarians and vegans put up some resistance to the idea of mimicking animal protein, the creation of true analogs of meat, poultry, and seafood ushered in the huge plant-based boom driven by “flexitarians."

According to custom SPINS data developed for the Good Food Institute (GFI) and Plant Based Foods Association, annual combined retail sales of plant-based meat and seafood fell 12% to $1.2 billion in 2023.

Consumers increasingly are seeking plant-based alternatives to satisfy their taste preferences and desires to reduce their reliance on animal-derived products. In order for product makers to successfully fulfill these consumer demands, achieving authentic flavor profiles that evoke the essence of traditional protein has become both an art and a science.

"We created a product that we believe will unlock the plant-based category for the mainstream consumer,” said Tristan Maurel, CEO and co-founder. “SWAP Chicken's superior taste, clean ingredients and unrivaled product versatility finally enable chefs to recreate traditional recipes using only plant-based ingredients.”