▼Pet Food Processing’s Post

𝐑𝐞𝐝𝐞𝐟𝐢𝐧𝐢𝐧𝐠 𝐏𝐫𝐨𝐭𝐞𝐢𝐧: 𝐓𝐡𝐞 𝐑𝐢𝐬𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐏𝐥𝐚𝐧𝐭-𝐁𝐚𝐬𝐞𝐝 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐌𝐚𝐫𝐤𝐞𝐭 ✅ 𝗚𝗿𝗮𝗯 𝗣𝗗𝗙 𝗙𝗼𝗿 𝗠𝗼𝗿𝗲 𝗗𝗲𝘁𝗮𝗶𝗹𝘀 >>https://lnkd.in/gECajG9y The Plant-Based Chicken Market is taking center stage in the global food industry as consumers shift toward sustainable, health-conscious eating habits. With increasing concerns over animal welfare, environmental impact, and health, plant-based chicken is providing a delicious and eco-friendly alternative to traditional poultry. The Plant-Based Chicken market size was USD 43.5 billion in 2023 and is anticipated to reach USD 113.8 billion in 2033, growing at a rate of 10.1% from 2024 to 2033. Plant-based chicken is a type of food product that has been developed to mimic the taste and texture of real chicken, but is made entirely from plant-based ingredients. This type of product is becoming increasingly popular due to the growing demand for plant-based proteins and health-conscious consumers who are looking for more sustainable and ethical alternatives to traditional animal proteins. 𝐊𝐞𝐲 𝐓𝐫𝐞𝐧𝐝𝐬 1. Clean Labels: Consumers are increasingly looking for clean labels on plant-based products. Clean labels are labels that clearly indicate the ingredients used in a product and their source. This allows consumers to make informed decisions about the products they buy. 2. Plant-Based Chicken Alternatives: Plant-based chicken alternatives are becoming increasingly popular as consumers look for healthier and more sustainable options. These alternatives are made from a variety of plant-based proteins, such as pea protein, soy protein, and wheat gluten, and provide a high-protein, low-fat, and cholesterol-free alternative to traditional chicken. 3. Plant-Based Chicken Products: The plant-based chicken market is expanding to include a variety of products, such as plant-based nuggets, patties, and tenders. These products are becoming increasingly popular as they provide a convenient and tasty way to incorporate plant-based proteins into meals. ✅𝐓𝐨𝐩 𝐊𝐞𝐲 𝐏𝐥𝐚𝐲𝐞𝐫𝐬 𝐦𝐞𝐧𝐭𝐢𝐨𝐧𝐞𝐝 𝐚𝐬 𝐛𝐞𝐥𝐨𝐰: Tofurky (United States) gardein™ (Canada) Alpha Foods (United States) Lightlife Foods, Inc. (United States) Field Roast (United States) Beyond Meat (United States) Impossible Foods (United States) Quorn Foods (United Kingdom) #PlantBasedChicken #SustainableEating #AlternativeProteins #HealthFood #Flexitarian #FoodInnovation #PlantBasedDiet #GreenLiving #VeganOptions #FoodTech

#Plant-based meats are all the rage, but how much do we really know about them? I’ve been digging into the research, and it turns out there's still a lot to chew on. While these #meatalternatives have come a long way from tasting like flavored cardboard, there are still some juicy questions to answer (see what I did there?). So, let’s break down the key areas where research could bring plant-based products closer to the real deal: 1. Nutritional Balance. #Plantbasedmeats aim to mimic the taste and texture of animal meat, but do they match the nutritional profile? The focus has been on replicating protein content, but what about balancing #carbs, fats, and all those essential vitamins and minerals? Some products are loaded with fillers—are we trading one kind of processed food for another? 🧐 We also need more research on their impact on blood sugar levels. 2. Ingredient Innovation. #Soy and #pea get all the hype, but what about #lentils, indigenous crops, or even #microalgae? 🌱 Diversifying protein sources could improve taste, texture, and nutrition. Plus, it’d give us more to brag about at vegan potlucks. 3. Flavor and Texture . Let’s be real: not all plant-based meats sizzle, caramelize, or get that Maillard browning like a #beef burger. More work is needed to replicate the juicy, fibrous texture that makes meat...well, meat. 🥩 Exploring #fermentation, new processing methods, or even some secret sauce (literally) might help bridge the gap. 4. Digestibility and Absorption. Not all #plantproteins are easy to digest, thanks to factors like anti-nutrients eg. phytic acid. More studies on making them easier on the stomach and boosting nutrient absorption are needed. 5. Shelf Life and Safety. Just because it’s plant-based doesn’t mean it’s free from spoilage. From #microbialcontamination to oxidation, there are still risks. How can we extend the shelf life naturally without loading up on #preservatives? And could fermentation add some #probiotic benefits while we’re at it? 🤔 6. Environmental and Economic Impact. How green is your plant-based #burger, really? 🌍 We need more life cycle assessments comparing traditional and plant-based production. And what about scaling up with crops beyond soy? 7. Consumer Acceptance. Opinions on plant-based meats vary. Some see them as #healthy; others think they’re just processed impostors. Understanding what drives acceptance could shape their future. 8. Tech and Innovation. Futuristic techniques like #3Dfoodprinting or cultured fats could be game-changers, but practicality and cost remain issues. Should we get our hopes up for a Star Trek-style food replicator? 🧪 Maybe—but research is still key. So, Are we close to making plant-based meats as good as the real deal, or are we biting off more than we can chew? What’s your take—are these research areas worth sinking our teeth into? #PlantBasedMeat #FoodTech #Nutrition #Sustainability #Innovation #FutureOfFood #HealthyEating #InquisitiveEater #Food

𝐍𝐨𝐧 𝐃𝐚𝐢𝐫𝐲 𝐂𝐡𝐞𝐞𝐬𝐞 𝐌𝐚𝐫𝐤𝐞𝐭 𝐓𝐫𝐞𝐧𝐝𝐬, 𝐒𝐢𝐳𝐞, 𝐒𝐡𝐚𝐫𝐞, 𝐆𝐫𝐨𝐰𝐭𝐡 𝐃𝐫𝐢𝐯𝐞𝐫𝐬, 𝐊𝐞𝐲 𝐌𝐚𝐧𝐮𝐟𝐚𝐜𝐭𝐮𝐫𝐞𝐫𝐬, 𝐁𝐮𝐬𝐢𝐧𝐞𝐬𝐬 𝐂𝐡𝐚𝐥𝐥𝐞𝐧𝐠𝐞𝐬, 𝐎𝐩𝐩𝐨𝐫𝐭𝐮𝐧𝐢𝐭𝐢𝐞𝐬 𝐚𝐧𝐝 𝐅𝐮𝐭𝐮𝐫𝐞 𝐎𝐮𝐭𝐥𝐨𝐨𝐤 𝟐𝟎𝟑𝟑 The non-dairy cheese market has witnessed significant growth in recent years, driven by shifting consumer preferences towards plant-based alternatives, concerns about lactose intolerance, and a growing awareness of the environmental impact of traditional dairy farming. Non-dairy cheese, also known as vegan cheese, is made from plant-based ingredients such as nuts, seeds, soy, and tapioca, offering a cruelty-free and sustainable alternative to conventional cheese products. This market segment has experienced rapid expansion, fueled by innovations in food technology that have improved the taste, texture, and meltability of non-dairy cheeses, making them increasingly appealing to a broader consumer base. With advancements in formulation techniques and the introduction of new flavors and varieties, non-dairy cheeses now closely mimic the taste and texture of their dairy counterparts, catering to the evolving preferences of health-conscious and ethically-minded consumers. ✅ 𝐀𝐜𝐜𝐞𝐬𝐬 𝐭𝐡𝐞 𝐅𝐫𝐞𝐞 𝐒𝐚𝐦𝐩𝐥𝐞 𝐑𝐞𝐩𝐨𝐫𝐭 𝐇𝐞𝐫𝐞: https://lnkd.in/grBszWhv 📈 Market Segmentations: #Company Daiya Foods Inc Galaxy Nutritional Foods Violife Foods Kite Hill Cheese Tofutti Brands, Inc. Bute Island Foods Ltd Follow Your Heart Bags #Source Soy Almond Coconut Rice Others #Application Retail Ingredients Catering Stringent Datalytics #NonDairyCheese #PlantBasedCheese #VeganCheese #DairyFree #AlternativeDairy #HealthyEating #FoodIndustry #SustainableFood #VeganOptions #MarketTrends #FoodTech

𝗩𝗲𝗴𝗮𝗻 𝗙𝗼𝗼𝗱 𝗠𝗮𝗿𝗸𝗲𝘁 𝘁𝗼 𝗯𝗲 𝗪𝗼𝗿𝘁𝗵 $𝟭𝟬𝟵.𝟰 𝗕𝗶𝗹𝗹𝗶𝗼𝗻 𝗯𝘆 𝟮𝟬𝟯𝟭.   𝗕𝗼𝗼𝗸 𝗬𝗼𝘂𝗿 𝗖𝗼𝗽𝘆 𝗡𝗼𝘄:  https://lnkd.in/e5HnyQsZ   The Vegan Food Market, initially valued at $42.6 billion in 2023, is anticipated to expand significantly, reaching $109.4 billion by 2031, with a projected value of $48.2 billion in 2024. This reflects a compound annual growth rate (CAGR) of 12.4% from 2024 to 2031. The market's growth is fueled by a rising number of individuals adopting vegan lifestyles, increasing instances of animal protein intolerance, advances in research and development, notable investments, and innovations in food technology, along with a growing demand for protein-rich alternatives. Nonetheless, the market faces obstacles, including a steady consumer preference for animal-based products and the increasing need for soy- and gluten-free options.   𝗩𝗲𝗴𝗮𝗻 𝗙𝗼𝗼𝗱 𝗠𝗮𝗿𝗸𝗲𝘁 𝗦𝗲𝗴𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻:   *𝗕𝘆 𝐓𝐲𝐩𝐞: Dairy Alternatives, Meat Substitutes, Ready-to-eat Meals, Bakery Products, Confectionery, Protein Bars & Snacks, Other Vegan Foods   *𝐁𝐲 𝐃𝐢𝐬𝐭𝐫𝐢𝐛𝐮𝐭𝐢𝐨𝐧 𝐂𝐡𝐚𝐧𝐧𝐞𝐥: Business-to-Business, Business-to-Consumer    *𝗕𝘆 𝗥𝗲𝗴𝗶𝗼𝗻𝘀: Asia-Pacific (China, India, Japan, Australia, South Korea, Thailand, and Rest of Asia-Pacific), North America (U.S., Canada), Europe (Germany, U.K., Spain, Italy, France, Netherlands, Belgium, Austria, Poland, Portugal, and Rest of Europe), Latin America (Brazil, Mexico, Argentina, and Rest of Latin America), and Middle East & Africa   *𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀: The ADM, The Hain Celestial Group, SunOpta, Danone, Conagra Brands, Axiom Foods, Daiya Foods Inc., WK Kellogg Co, Beyond Meat, Impossible Foods, Tofutti Brands, Inc., Amy's Kitchen, Taifun-Tofu GmbH, Atlantic Natural Foods, VBITES®, and Nutrisoy Pty Ltd   #VeganFoodMarket #VeganProducts #VeganMeals #VeganProteinBars #PlantBasedFood #VeganButter #VeganMeat #Food #DairyAlternatives #MeatSubstitutes #Confectionery #ProtinDiet #ReadytoEatMeals #Vegan #F&B #FoodandBeverages #Nutrition #Dietetics #VeganDiet #EatVeggie #DairyAlternatives #MeatSubstitutes #ReadytoeatMeals #BakeryProducts #Confectionery Related Reports: Tabletop Sweeteners Market: https://lnkd.in/dVNX9d2b   Vegan Protein Powder Market: https://lnkd.in/eC7WBpk9   Nannochloropsis Market: https://lnkd.in/dKFS2fKj   Juice Concentrates Market: https://lnkd.in/eXZqZYhR

In honor of #EatFlexitarianDay (6/10) for #TrendinciteTuesday, this week’s trend is #altprotein including #altmeat #altchicken #altpork and #altseafood. Plant-based protein alternatives continue to launch as individuals incorporate better-for-you and better-for-the-planet ingredients into their diets. In 2024, the flexitarian diet ranked #5 in US News & World Report's Best Overall Diet. According to Transparency Market Research, in 2022, the meat alternatives market was valued at $42.6 billion with a CAGR of 6.3% and is expected to reach $73.8 billion by 2031. The global plant-based seafood market size was valued at $42.1 million in 2021 and is projected to reach $1.3 billion by 2031, growing at a CAGR of 42.3%, according to Allied Market Research. Here are just a few examples of recent activity in alternative proteins. Kraft Heinz and TheNotCompany teamed up on the launch of Oscar Mayer’s plant-based NotHotDogs and NotSausages. Prime Roots and Three Little Pigs partnered on a collection of plant-based pâtés and foie gras for NYC customers. Using Koji, a fungi root, the line features Black Truffle Koji-Pâté, Harvest Apple Koji-Pâté, and Koji-Foie Gras. UK brand Shicken Foods describes its brand as the first plant-based chicken recipe free from the top 14 allergens. In Germany, the Vegetarian Butcher released the “Krosse Flosse” (Krusty Fin) made from rice and wheat protein and enriched with omega-3. Japanese brand Azuma Foods launched Green Surf Future Fish, a line of plant-based seafood in tuna, salmon, and squid varieties. The demand for alternative proteins continues. Expect to see more activity in all categories. Need a #marketing hand? From crafting custom #foodandbeverage #flavor and #ingredient content to #ghostwriting to #trendreports to #marketresearch, Trendincite LLC is here. Follow me on LinkedIn or email me at [email protected] for help.

Innovative uses of seaweed as a nutritious ingredient in food products🚀 Seaweed, once primarily known as a sushi wrap or beachside nuisance, has emerged as a nutritional powerhouse and a versatile ingredient in the realm of food technology. Let's delve into the innovative uses of seaweed and its transformative impact on the food industry: 🍀1-Nutrient Density: Seaweed is packed with essential vitamins, minerals, and antioxidants, including iodine, calcium, iron, and vitamins A, C, and K. Incorporating seaweed into food products not only boosts their nutritional content but also contributes to overall consumer health and well-being. ☘️2-Sustainability:Unlike traditional land-based crops, seaweed requires no freshwater, arable land, or fertilizers to grow. It thrives in marine environments, absorbing carbon dioxide and supporting marine biodiversity. By utilizing seaweed as a food ingredient, companies can reduce their ecological footprint and promote sustainable food production practices. 🍀3-Flavor Enhancement: Seaweed offers a unique umami flavor profile that enhances the taste of various dishes. From savory snacks to soups and sauces, seaweed adds depth and complexity to culinary creations. ☘️4-Texture Modulation: Beyond flavor, seaweed can also influence the texture of food products. Its natural gelling and thickening properties make it an ideal ingredient for creating smooth, creamy textures in dairy alternatives, desserts, and sauces. 🍀5-Functional Benefits: In addition to its nutritional value, seaweed offers various functional benefits in food formulation.Carrageenan, derived from red seaweeds, is prized for its thickening and stabilizing properties in dairy products and processed meats. ☘️6-Market Opportunities: The growing popularity of seaweed-based products presents exciting market opportunities for food companies. From seaweed snacks and seasonings to plant-based meat alternatives and functional beverages, the possibilities are endless. In conclusion,as food companies continue to explore innovative ways to meet consumer demand for healthier, more sustainable options, seaweed stands out as a natural solution with boundless potential for innovation and growth. #Seaweed #FoodTech #Nutrition #Sustainability #Innovation #HealthyEating #FunctionalFoods #PlantBased #EnvironmentalImpact #HealthTrends

𝗩𝗲𝗴𝗮𝗻 𝗙𝗼𝗼𝗱 𝗠𝗮𝗿𝗸𝗲𝘁 𝘁𝗼 𝗯𝗲 𝗪𝗼𝗿𝘁𝗵 $𝟭𝟬𝟵.𝟰 𝗕𝗶𝗹𝗹𝗶𝗼𝗻 𝗯𝘆 𝟮𝟬𝟯𝟭.   𝗕𝗼𝗼𝗸 𝗬𝗼𝘂𝗿 𝗖𝗼𝗽𝘆 𝗡𝗼𝘄:  https://lnkd.in/ezBW9gqk   The Vegan Food Market, initially valued at $42.6 billion in 2023, is anticipated to expand significantly, reaching $109.4 billion by 2031, with a projected value of $48.2 billion in 2024. This reflects a compound annual growth rate (CAGR) of 12.4% from 2024 to 2031. The market's growth is fueled by a rising number of individuals adopting vegan lifestyles, increasing instances of animal protein intolerance, advances in research and development, notable investments, and innovations in food technology, along with a growing demand for protein-rich alternatives. Nonetheless, the market faces obstacles, including a steady consumer preference for animal-based products and the increasing need for soy- and gluten-free options.   𝗩𝗲𝗴𝗮𝗻 𝗙𝗼𝗼𝗱 𝗠𝗮𝗿𝗸𝗲𝘁 𝗦𝗲𝗴𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻:   *𝗕𝘆 𝐓𝐲𝐩𝐞: Dairy Alternatives, Meat Substitutes, Ready-to-eat Meals, Bakery Products, Confectionery, Protein Bars & Snacks, Other Vegan Foods   *𝐁𝐲 𝐃𝐢𝐬𝐭𝐫𝐢𝐛𝐮𝐭𝐢𝐨𝐧 𝐂𝐡𝐚𝐧𝐧𝐞𝐥: Business-to-Business, Business-to-Consumer    *𝗕𝘆 𝗥𝗲𝗴𝗶𝗼𝗻𝘀: Asia-Pacific (China, India, Japan, Australia, South Korea, Thailand, and Rest of Asia-Pacific), North America (U.S., Canada), Europe (Germany, U.K., Spain, Italy, France, Netherlands, Belgium, Austria, Poland, Portugal, and Rest of Europe), Latin America (Brazil, Mexico, Argentina, and Rest of Latin America), and Middle East & Africa   *𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀: The ADM, The Hain Celestial Group, SunOpta, Danone, Conagra Brands, Axiom Foods, Daiya Foods Inc., WK Kellogg Co, Beyond Meat, Impossible Foods, Tofutti Brands, Inc., Amy's Kitchen, Taifun-Tofu GmbH, Atlantic Natural Foods, VBITES®, and Nutrisoy Pty Ltd   #VeganFoodMarket #VeganProducts #VeganMeals #VeganProteinBars #PlantBasedFood #VeganButter #VeganMeat #Food #DairyAlternatives #MeatSubstitutes #Confectionery #ProtinDiet #ReadytoEatMeals #Vegan #F&B #FoodandBeverages #Nutrition #Dietetics #VeganDiet #EatVeggie #DairyAlternatives #MeatSubstitutes #ReadytoeatMeals #BakeryProducts #Confectionery Related Reports: Tabletop Sweeteners Market: https://lnkd.in/dVNX9d2b   Vegan Protein Powder Market: https://lnkd.in/eC7WBpk9   Nannochloropsis Market: https://lnkd.in/dKFS2fKj   Juice Concentrates Market: https://lnkd.in/eXZqZYhR

𝗩𝗲𝗴𝗮𝗻 𝗙𝗼𝗼𝗱 𝗠𝗮𝗿𝗸𝗲𝘁 𝘁𝗼 𝗯𝗲 𝗪𝗼𝗿𝘁𝗵 $𝟭𝟬𝟵.𝟰 𝗕𝗶𝗹𝗹𝗶𝗼𝗻 𝗯𝘆 𝟮𝟬𝟯𝟭.   𝗕𝗼𝗼𝗸 𝗬𝗼𝘂𝗿 𝗖𝗼𝗽𝘆 𝗡𝗼𝘄:  https://lnkd.in/ej7cJFnQ   The global vegan food market, valued at $42.6 billion in 2023, is expected to reach $109.4 billion by 2031, with an estimated value of $48.2 billion in 2024. This growth translates to a compound annual growth rate (CAGR) of 12.4% from 2024 to 2031. The market's expansion is driven by the increasing number of individuals adopting vegan lifestyles, rising intolerance to animal proteins, significant investments in research and development, innovations in food technology, and a growing demand for plant-based, protein-rich alternatives. However, the market faces challenges, including persistent consumer preference for animal-based products and the need for soy- and gluten-free options.   𝗩𝗲𝗴𝗮𝗻 𝗙𝗼𝗼𝗱 𝗠𝗮𝗿𝗸𝗲𝘁 𝗦𝗲𝗴𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻:   *𝗕𝘆 𝐓𝐲𝐩𝐞: Dairy Alternatives, Meat Substitutes, Ready-to-eat Meals, Bakery Products, Confectionery, Protein Bars & Snacks, Other Vegan Foods   *𝐁𝐲 𝐃𝐢𝐬𝐭𝐫𝐢𝐛𝐮𝐭𝐢𝐨𝐧 𝐂𝐡𝐚𝐧𝐧𝐞𝐥: Business-to-Business, Business-to-Consumer    *𝗕𝘆 𝗥𝗲𝗴𝗶𝗼𝗻𝘀: Asia-Pacific (China, India, Japan, Australia, South Korea, Thailand, and Rest of Asia-Pacific), North America (U.S., Canada), Europe (Germany, U.K., Spain, Italy, France, Netherlands, Belgium, Austria, Poland, Portugal, and Rest of Europe), Latin America (Brazil, Mexico, Argentina, and Rest of Latin America), and Middle East & Africa   *𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀: The ADM, The Hain Celestial Group, SunOpta, Danone, Conagra Brands, Axiom Foods, Daiya Foods Inc., WK Kellogg Co, Beyond Meat, Impossible Foods, Tofutti Brands, Inc., Amy's Kitchen, Taifun-Tofu GmbH, Atlantic Natural Foods, VBITES®, and Nutrisoy Pty Ltd   #VeganFoodMarket #VeganProducts #VeganMeals #VeganProteinBars #PlantBasedFood #VeganButter #VeganMeat #Food #DairyAlternatives #MeatSubstitutes #Confectionery #ProtinDiet #ReadytoEatMeals #Vegan #F&B #FoodandBeverages #Nutrition #Dietetics #VeganDiet #EatVeggie #DairyAlternatives #MeatSubstitutes #ReadytoeatMeals #BakeryProducts #Confectionery Related Reports: Tabletop Sweeteners Market: https://lnkd.in/dVNX9d2b   Vegan Protein Powder Market: https://lnkd.in/eC7WBpk9   Nannochloropsis Market: https://lnkd.in/dKFS2fKj   Juice Concentrates Market: https://lnkd.in/eXZqZYhR

𝗩𝗲𝗴𝗮𝗻 𝗙𝗼𝗼𝗱 𝗠𝗮𝗿𝗸𝗲𝘁 𝘁𝗼 𝗯𝗲 𝗪𝗼𝗿𝘁𝗵 $𝟭𝟬𝟵.𝟰 𝗕𝗶𝗹𝗹𝗶𝗼𝗻 𝗯𝘆 𝟮𝟬𝟯𝟭.   𝗕𝗼𝗼𝗸 𝗬𝗼𝘂𝗿 𝗖𝗼𝗽𝘆 𝗡𝗼𝘄:  https://lnkd.in/eXtCUKuE   The Vegan Food Market, valued at $42.6 billion in 2023, is projected to grow to $109.4 billion by 2031, with an estimated value of $48.2 billion in 2024. This represents a compound annual growth rate (CAGR) of 12.4% from 2024 to 2031. Key drivers of this growth include the rising number of people adopting vegan lifestyles, increased intolerance to animal proteins, growing R&D efforts, substantial investments, innovations in food technology, and a growing demand for protein-rich alternatives. However, the market faces challenges due to persistent consumer preference for animal-based products and the demand for soy- and gluten-free options.   𝗩𝗲𝗴𝗮𝗻 𝗙𝗼𝗼𝗱 𝗠𝗮𝗿𝗸𝗲𝘁 𝗦𝗲𝗴𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻:   *𝗕𝘆 𝐓𝐲𝐩𝐞: Dairy Alternatives, Meat Substitutes, Ready-to-eat Meals, Bakery Products, Confectionery, Protein Bars & Snacks, Other Vegan Foods   *𝐁𝐲 𝐃𝐢𝐬𝐭𝐫𝐢𝐛𝐮𝐭𝐢𝐨𝐧 𝐂𝐡𝐚𝐧𝐧𝐞𝐥: Business-to-Business, Business-to-Consumer    *𝗕𝘆 𝗥𝗲𝗴𝗶𝗼𝗻𝘀: Asia-Pacific (China, India, Japan, Australia, South Korea, Thailand, and Rest of Asia-Pacific), North America (U.S., Canada), Europe (Germany, U.K., Spain, Italy, France, Netherlands, Belgium, Austria, Poland, Portugal, and Rest of Europe), Latin America (Brazil, Mexico, Argentina, and Rest of Latin America), and Middle East & Africa   *𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀: The ADM, The Hain Celestial Group, SunOpta, Danone, Conagra Brands, Axiom Foods, Daiya Foods Inc., WK Kellogg Co, Beyond Meat, Impossible Foods, Tofutti Brands, Inc., Amy's Kitchen, Taifun-Tofu GmbH, Atlantic Natural Foods, VBITES®, and Nutrisoy Pty Ltd   #VeganFoodMarket #VeganProducts #VeganMeals #VeganProteinBars #PlantBasedFood #VeganButter #VeganMeat #Food #DairyAlternatives #MeatSubstitutes #Confectionery #ProtinDiet #ReadytoEatMeals #Vegan #F&B #FoodandBeverages #Nutrition #Dietetics #VeganDiet #EatVeggie #DairyAlternatives #MeatSubstitutes #ReadytoeatMeals #BakeryProducts #Confectionery Related Reports: Tabletop Sweeteners Market: https://lnkd.in/dVNX9d2b   Vegan Protein Powder Market: https://lnkd.in/eC7WBpk9   Nannochloropsis Market: https://lnkd.in/dKFS2fKj   Juice Concentrates Market: https://lnkd.in/eXZqZYhR

🚫🌱 MISLEADING HEADLINES LINK PLANT-BASED MEAT TO HEART DISEASE Did you hear that plant-based meat can now apparently kill you? That is the consensus of media outlets like The Daily Telegraph, the New York Post and the Daily Mail News. Citing a study by Sao Paulo University and Imperial College London published in The Lancet journal, headline writers have decided – in a classic case of misinformation – that plant-based meat and veganism will increase your risk of heart disease. Backed by the World Cancer Research Fund, the study used the health data of nearly 118,400 Brits between 2009 and 2012, and assessed ultra-processed foods (UPFs). These foods are defined by the Nova classification as those produced via industrial formulations and techniques like extrusion or pre-frying, combined with cosmetic additives and substances of little culinary use. Think ice creams, sugary cereals, fizzy drinks, packaged breads and cakes, sausages and other ‘reconstituted meats’, and – yes – plant-based meat analogues. “Replacing meat and dairy with plant-based swaps might not be the simple health hack you think it is,” wrote the Daily Mail. “Fake meats and vegan food not as good for you as you might think,” read the headline for the Metro newspaper. “Full transparency would expose the myth that vegan foods are good for you – I am not talking here about whole grains, fruits, nuts and vegetables, which are perfectly healthy in a balanced diet with meat, fish, eggs and dairy products – but highly processed compounds of them, often laden with colourings, emulsifiers and flavourings,” wrote the Telegraph columnist Jamie Blackett, a beef farmer who regularly appears on GB News, the most unreliable and untrustworthy broadcaster in the UK. #GreenQueen #altprotein #futurefoods #sustainability #foodsystems