good food institute

While the plant-based food industry has experienced rapid growth in recent years, how much have sales in the sector grown since 2018? In this episode of the Xtalks Food Podcast, Sydney talks about the massive growth of plant-based food sales in the US, which hit $7.4 billion in 2021, growing by a whopping 54 percent since 2018. This data was released in a report from the Good Food Institute (GFI), which also pointed out that dollar sales of products in categories including plant-based milk, meat and eggs, outpaced sales of the animal products they aim to replace. The team discusses the wider market for plant-based food beyond vegans and vegetarians and wonders whether this exponential growth of the industry will continue in the coming years. 

Also, in this episode, Sydney discusses the semantics of the term “voluntary recall” when it comes to food safety recalls. Hormel Foods, for example, recently issued a voluntary recall of over 9,000 cases of Skippy peanut butter over concerns that a limited number could contain stainless steel fragments. So, was it Hormel’s choice to issue the recall or was it mandatory, despite being a “voluntary” food recall? Sydney explains that even though the term “voluntary” is used throughout the industry, this Class 1 recall, and others like it, are not optional nor are they unnecessary. A recall is only mandatory from the FDA if the business refuses to issue one on its own. The team agrees the term “business-initiated” recall is more appropriate and discusses the use of the term “voluntary recall” in other industries. 

Read the full articles here:

Here’s How Much Plant-Based Food Sales Have Grown Since 2018

Are Voluntary Food Recalls Truly Voluntary?

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On this episode, Cyrus is joined by return guest Varun Deshpande - MD at Good Food Institute India and co-host of the Feeding 10 Billion podcast. They talk about the developments and growth that have happened in the plant-based and cell-based meats sector, the kinds of companies GFI is working with to make them aware of this space of products, the need for brutally honest reviews about the taste of these new kind of meats so that the companies can get better, and more.

They also talk about the work taking place to bring the cost of these foods down to comparative costs of regular meats, whether people stopping eating non-vegetarian food would create a disbalance in the food chain, the need to understand where our meat comes from, and lots more. They also talk about Cyrus' 'chicken legs', and answer some great questions sent in by listeners.

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In this episode, Brian sits down with Scott Weathers, leader of The Good Food Institute’s state-level lobbying efforts. Drawing upon his experience, Scott shares his knowledge on how to influence legislation, from finding bills to setting up a meeting with a politician—activities any citizen can participate in to help shape our democracy.
 
For show notes and past guests, please visit www.reducetarian.org/podcast.  Follow Reducetarian: Twitter: twitter.com/reducetarian Instagram: instagram.com/reducetarian Facebook: facebook.com/reducetarian LinkedIn: linkedin.com/company/reducetarian-foundation

Is plant-based meat really the meal of the future? Alison Rabschnuk, Director of Corporate Engagement for the Good Food Institute explains how this organization is supporting companies making huge strides in the field of research and development for meat substitutes for the future. It isn't just companies such as Impossible Burger who are developing this alternative, but even the big players such as Tyson are investing. What those products are and how they are formulated to go beyond just a burger substitute are covered in this fascinating discussion about the future of the center of the plate.

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Host Jenna Liut speaks with Bruce Friedrich, Executive Director of the Good Food Institute, as association that works with scientists, investors, and entrepreneurs to bring clean meat and plant-based alternatives to animal products to market. Bruce explains the process behind creating clean (or "cultured") meat, the policy issues surrounding this burgeoning field and why vegans, vegetarians and omnivores should all be eating these products.