Tags: cultured meat

Food Indies: Analysis of Booming Independent Food and Beverage Companies

Food Indies: Analysis of Booming Independent Food and Beverage Companies

Base Year: 2019
Published September 2020​
Regional Coverage: Europe, United States

Food indies are the brands most sought after by food and beverage marketers and retailers. Recording high double-digit to triple-digit growth for the past several years, these privately owned gems outpace total market growth by offering unique product and ingredient stories, combined with compelling digital marketing. Our report will identify these disruptors and assess the factors that make them resonate with consumers.

Scope

  • Key categories covered:
    • Food
      • Snacks and bars
      • Cereals
      • RTD food/beverage
      • Packaged foods
      • Meat, poultry, and seafood
      • Meat alternative products
      • Dairy products
      • Bakery products
      • Ice-cream products
      • Sauces
      • Pasta
      • Soups
      • Rice products
  • Beverages
    • Coffee and tea
    • Functional, alcoholic, and energy drinks
    • Carbonated drinks
    • Smoothies
    • Water and soda

Table of Contents

Introduction

Overview

An overview of the report findings, including:

  • Key takeaways
  • Fastest-growing indies
  • Assessment

Company Profiles (see Table 1)

  • United States: 25 companies
  • Europe: 25 companies
  • Key facts and figures
  • Company overview
  • Key growth factors
  • Product portfolio
  • Marketing
  • Distribution
  • Outlook and assessment

 

TABLE 1. LIST OF INDIE COMPANIES TO BE PROFILED​
EUROPE U.S. 
Alver Boba Guys
Buah Brazi Bites
Feed Chef’s Cut
Handy Food Innovation Impossible Foods
Heaven Labs Koia
HelloFesh Lantana
Huel LifeAid
Moving Mountains Nature’s Bakery
Piccolo Nekter Juice Bar
Pivovar Matuška Nut Pods
Simple Feast Ripple
Veganz Group Soylent
Veggie Meat Spindrift
Vitaline Sweetgreen
YFoodLabs The GFB

Report Benefits

This report will provide pertinent information on the most compelling indie brands that are helping to shape today’s food and beverage industry in the United States and Europe. While these brands may be small in terms of sales value today, they have the potential to become tomorrow’s billion dollar buy-outs. The report will also offer answers to these questions:

  • Which products and concepts resonate with today’s consumers?
  • What marketing strategies do the indies use to differentiate themselves?
  • Which product categories are the indies dominant in, and where do the opportunities lie?

Price Anchor

Plant-Based Meat: Processing Alternatives and Ingredients Assessment Infographic Request

Plant-Based Meat: Processing Alternatives and Ingredients Assessment

Plant-Based Meat: Processing Alternatives and Ingredients Assessment

Base Year: 2020
Published:​ June 2020​
Regional Coverage: Global Perspective

This report will provide a detailed assessment of existing and new processing techniques used for plant-based meat products. The report’s focus is on the science and technology of plant-based meat, coupled with an overview of market dynamics and an ingredients assessment, as well as an analysis of current market participants.​

Scope:

  • Plant-based market overview​
  • Traditional proteins being used​
  • New proteins being used due to concerns over traditional proteins
  • Other ingredients including flavors and colors​
  • Assessment of current and emerging processing technologies
  • Extruder suppliers​

 

Report Contents

Introduction

Executive Summary

Plant-Based Meat Market Overview

Processing Technologies

  • Extrusion
    • Low-moisture extrusion​
    • High-moisture extrusion​
    • Post-process of the extrudate​
    • Extrusion suppliers
  • Mixing of proteins and fibers
  • Process technology with mycoprotein
  • Emerging technologies
    • Shear cell
    • 3D printing
  • Other technologies
    • Electrospinning of proteins
    • Freezing

 

TABLE 1. PROTEINS COVERED
TRADITIONAL SEED PROTEIN OTHER PROTEIN INGREDIENTS​
Soy proteins​ Mycoprotein​
Wheat gluten​ Egg white proteins and replacers​
Pea protein​
Lupin proteins

IN COLLABORATION WITH

Wageningen Food & Biobased Research, part of Wageningen University & Research, develops insights and technologies that support companies, governments, and other research institutes in creating innovative solutions for a healthier, more sustainable and prosperous world. It partners in the creation and production of healthy and tasty foods, of truly sustainable food chains, and in developing chemicals and materials that use biomass instead of fossil resources. Its in-depth knowledge of the entire chain, from raw materials through processing to end product, drives this approach.

Scope & Benefits

This report serves as an excellent resource for companies involved in the processing and manufacturing of plant-based meat. As the industry is faced with an increase in demand, it is essential to understand developing technologies and ingredients in this dynamic market.  Specifically, this report will assist subscribers by providing:

  • A thorough overview of existing and emerging processing techniques
  • A highly reliable and independent assessment of the plant-based meat market​
  • Key ingredients currently used in making plant-based meat and their advantages and disadvantages​

Price Anchor