Trying to capture the fast-moving plant- and cell-based meat industry is something akin to taking a picture with an old Polaroid instant film camera. It’s only a very quick, momentary snapshot in time while the subject continues to change.

Although most of today’s new plant-based dairy alternatives are cold—displayed in the dairy case or the freezercase—they constitute one of the supermarket’s hottest and fastest growing segments.  And it’s no surprise market observers are scrutinizing every element behind who’s purchasing these products—along with what’s selling, when, where and why.

Market research finds that opportunities about for plant-based products as they become more mainstream.

It's true that plant-based meat, poultry and seafood alternatives are generating headlines (and new products) by the score. Yet it doesn't take long to see that mainstream meat, poultry and seafood items truly fuel the flame in grocery sales.

Today's at-home meal solutions are front and center, right in the spotlight.

Amid a growing gap in performance between those that innovate successfully and those that do not, companies wishing to get ahead and stay ahead of competitors need a robust R&D strategy.

One part of the story involves King & Prince Seafood Corp., Brunswick, Ga., and one of its most popular products, Lobster Sensations®. It’s a frozen, premixed blend of lobster and seafood for foodservice operations to easily and quick thaw, portion and serve. Yet back in 2018, King & Prince customers—including convenience stores, sandwich shops and in-store delis—said their employee teams still needed a little more help in the kitchen. 

Van Cleve-Talbert grew up around seafood as a family member-employee in The Van Cleve Seafood Co. in Spotsylvania, Va. The company dates back to 2001 when her mom, Shelly, opened a small seafood “shack” to source and sell better quality seafood in the area. From the start, Monica and her sister, Allie, were involved in every step of the business. 

Grand View data show North America as the largest regional kombucha market and the firm’s analysts divide the category into “original” and “flavored” segments. These analysts expect flavored kombucha to continue holding the leading market share and register the fastest CAGR of 21.8% during the 2020-2027 forecast period.

Last February saw foodservice distributing giant Sysco Corp. approve and start selling Tyson Crispy Thigh Wings. These are boneless, skinless, whole muscle chicken thigh portions uniquely cut to look and eat just bone-in wings. It’s all to give consumers the tender, juicy taste of wings they crave—but without the bones.