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.

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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.

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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.

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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.

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The problem with plants

The halo around plant-based proteins has dimmed. Here’s what brands can do about it.

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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.

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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.

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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.

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a child feeding a snack to a man

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.

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chocolate bars on table

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.

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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

Tasty Insights From Industry Experts

Half of America is flexitarian. Here’s how to appeal to them.

3 ways to reduce risk in an alternative meat product launch

4 questions smart plant-based meat brands are asking

The problem with plants