How can better-food investors know they’re backing a winner?
Though billions of investment dollars continue to pour into making food that’s better for our bodies and better for the planet, the prospects for a return are far from certain.
4 big trends that will drive food investments in 2023 and beyond
According to Crunchbase, 2021 was a record year for food tech investments—and not just by a little. Brands and products that optimize food production, taste, health and more (from plant-based protein to better tasting low-fat/calorie foods) snagged a whopping $12.8 billion last year—double that of 2020.
This secret ingredient helped drive a U.S. expansion and $160M in funding
It’s true that the cream always rises to the top. That was certainly the case for N!CK’S! Ice Cream, founded by Niclas “Nic” Luthman in 2017. In the 5 short years since then, the company has managed a massive U.S. expansion...
The best “green” investment is plant-based meats, says new report
Over the last several years, corporate social responsibility and environmental social governance have come strongly into focus for companies large and small. Efforts run the gamut—from reducing waste headed to landfills to offsetting carbon emissions.
Plant-based food has a fat problem. We’re here to solve it.
I was recently blown away by a challenge I heard at the Future Food Tech Summit in San Francisco. It was during a panel discussion about recreating the entire sensory experience of animal products in plant-based foods. The gist of it was that these foods don’t taste as good as they must in order to be successful across the broad population.
Dietitians and nutritionists: Help us make food better
Here at Epogee, we’re all about helping food manufacturers create products that are tasty and healthy. As such, we’re keenly interested in how consumers and industry professionals view...
Tasty Insights From Industry Experts
Recently, we talked to the experts to hear what they have to say about some of the most pressing issues in the better-for-you food market.
Half of America is flexitarian. Here’s how to appeal to them.
According to recent research from Sprouts Farmers Market and One Poll almost half of Americans now consider themselves flexitarians—those who have a more heavily vegetarian diet or are “occasional” meat-eaters.
3 ways to reduce risk in an alternative meat product launch
The plant-based meat market is at a crossroads. We’re beyond the buzz and things are getting real; but the good news is, the demand for healthier plant-based products isn’t going anywhere, it’s just shape-shifting.
4 questions smart plant-based meat brands are asking
Plant-based meats as we know them today are a far cry from their ‘80s and ‘90s predecessors. They look, taste and feel more like the real thing; but there are still trails to be blazed and a long way to go to grow consumer adoption past 1.5% market share.
The problem with plants
The halo around plant-based proteins has dimmed. Here’s what brands can do about it.
The hard truth about plant-based meat innovation
Meat alternative. Vegan protein. Meatless meat. A plant-based burger by these and any other name has the same problem: sales have seriously decelerated in recent months—and consumer interest and loyalty are in question.
Better taste and texture are key to the future of plant-based meats—A sensory panel report from Epogee
As far as culinary histories go, plant-based meats are still pretty green (no pun intended). In fact, even with the surge in the popularity of the Gardenburger brand in the late ‘90s, it took another two decades to get to the “meatless meat” we know today.
Meaty by nature
There’s nothing quite like that first bite of a thick, juicy, savory, all-beef burger. Or is there? Food manufacturers have been searching for this holy grail for years—attempting to recreate a meat-like experience with plant-based alternatives; and science is getting us closer to the real thing.
Healthy bodies, happy taste buds
For years, consumers have been moving steadily toward functional, sustainable and healthier foods. But the pandemic put a spin on things—spurring stronger demand for familiar comfort foods amidst the chaos.
EPG: The fat alternative that makes food better
Today’s consumer demand for healthier foods that taste delicious creates a huge opportunity for food manufacturers. At the same time, developing new products or reformulating existing ones to be healthier can be risky, as the tradeoffs often lead to consumer dissatisfaction.
About Epogee
At Epogee®, we are on a mission to make food better. Our fat alternative, EPG, makes tasty food healthier and healthy food tastier. It delivers the functional benefits of traditional fats with dramatically fewer calories and no tradeoffs – so food manufacturers can wow consumers with better foods that are enjoyable to eat.
Recent Posts
How can better-food investors know they’re backing a winner?
4 big trends that will drive food investments in 2023 and beyond
This secret ingredient helped drive a U.S. expansion and $160M in funding
The best “green” investment is plant-based meats, says new report
