Consumer Trends & Insights

A new study outlines consumer attitudes towards breakthrough scientific technologies, including cultivated meat, whose potential is greatest among Gen Z. Gen Z was touted as the climate generation, behind movements like Fridays for…
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In Europe's two largest markets for alternative proteins, around three in five consumers are open to buying blended meat if their taste and price meet expectations. Last year, a large survey in the UK and Germany found that half of…
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A cross-Atlantic study found that plant-based food sales are less price-sensitive than those of conventional meat and dairy, with socioeconomic status playing a key role. Wars in the Middle East and Ukraine, accelerating climate change,…
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A new report shows that three in five homes in the US bought plant-based food in 2025, with the South spending the most money and the West leading in household penetration. Most Americans who buy plant-based products in the supermarket…
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US fast-food chain White Castle has debuted a Southwest Veggie Slider made with Dr Praeger's meat-free patty, months after discontinuing the Impossible Foods version, citing consumer feedback. In October, White Castle concluded a…
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British ready meal startup Pollen + Grace has abandoned its 100% plant-based approach, adding chicken-based options to its lineup and facing pushback on social media. Despite health and environmental experts' calls for businesses to…
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Austrian meat major Marcher Fleischwerke has expanded its focus on alternative proteins with Now!, a new brand that combines plant-based meat with blended proteins. Blended meat's momentum seems unstoppable in the current landscape. …
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Steakholder Foods is bringing its 3D-printed, whole-cut meat alternatives to the US with the launch of its new plant-based brand, Perfecta, in the second half of 2026. After years of developing its 3D-printed meat manufacturing…
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Oatly's hotly anticipated cold foam barista milk is officially invading coffee shops, heralding a new era for non-dairy versions of the viral topping. I feel like a failure. As a chronically online, coffee-obsessed Gen Zer who spends…
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Californian dairy-free brand Kite Hill has introduced a first-of-its-kind cream cheese alternative with twice the protein of its dairy counterparts. US plant-based food company Kite Hill is diving into the protein rush with a non-dairy…
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A majority of cafés in the UK would consider offering oat milk as the default option in milk-based beverages, if consumer demand exists and wholesale prices are lowered. How would you feel if your local coffee shop served your flat…
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Swiss startup SentiaNova has emerged from stealth with a pre-processing technology that removes off-flavours from plant proteins in a bid to tackle one of the industry's most common complaints. Addressing the taste barrier that plagues…
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Rewe Group, which operates more stores than any other supermarket in Germany, has launched a blended burger with 70% beef and 30% plant-based ingredients. In another sign of blended meat's wide-reaching potential, Rewe Group has…
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Finland's plant-forward nutrition guidelines have spurred increased intake of whole-food proteins like tofu and legumes, with meat reduction the most popular dietary change. In November 2024, the Finnish Food Authority updated its…
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Products that blend dairy with plant-based ingredients are preferred over 100% vegan formats in taste tests, but these 'balanced proteins' lag in purchase intention. Here's how they can close the gap. After a breakout year in 2025,…
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Carlsberg Britvic-owned Plenish has expanded its clean-label plant-based portfolio with two pea protein powders, tapping into the UK's growing protein market. British dairy-free milk brand Plenish is building on its clean-label…
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Beyond Meat is undergoing a transformation, the latest instance being the expansion of its Clean Label Project Certified portfolio, which now covers over 20 products, including its new protein drinks. Building on its repositioning as a…
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Katie Cantrell, co-founder and CEO of behavioural change non-profit Greener By Default, argues why the food industry needs to rethink its approach to nudging plant-based choices. Recent publications have rightly drawn attention to the…
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In a blind taste test, consumers rated Aleph Farms's cultivated meat as just as good as beef on the flavour and texture scale, with half saying they'd order it in a restaurant. To get meat-eaters to bite into a steak made from cultured…
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Plant-based barista milks and coffee creamers have closed the flavour gap with dairy, though the average non-dairy product still has some way to go. Price and protein wins, meanwhile, will be key to the category's future. In the US, 83%…
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University of Queensland's Dr David Fechner outlines the behavioural science project he's working on, as part of a fellowship funded by the Australian government. Each year, the Australian government awards 50 prestigious Early Career…
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