5@5: Beyond Meat looks to raise $184M in IPO | Meal kits have smaller carbon footprint than grocery shopping

Each day at 5 p.m. we collect the five top food and supplement headlines of the day, making it easy for you to catch up on today's most important natural products industry news.

April 22, 2019

2 Min Read

Beyond Meat looks to raise $183.8M in its IPO

Beyond Meat expects its initial public offering “to price between $19 and $21 per share, giving the company a market value as high as $1.21 billion.” The company will use most of the proceeds from going public to expand and add to its current manufacturing facilities, research and development and sales and marketing. Read more at CNBC …


Meal kits have smaller carbon footprint than grocery shopping, study says


Consumers guilty about the plastic and cardboard waste that arrives with their preplanned meals may have nothing to worry about, according to a new study. Researchers argued that “meal kit delivery services have a smaller carbon footprint than equivalent meals bought from a grocery store and prepared at home” after examining the end-to-end lifecycle of meal kits and their grocery store equivalents. Grocery store meals produce 33% more greenhouse gas emissions than equivalent meals from meal kit company Blue Apron. Read more at NPR …


How social media is fueling a market for novelty eggs

Consumers are hungry for “beautiful, colorful, Instagram-friendly rainbow eggs,” although the birds that lay the most beautifully colored eggs lay them considerably less often than the classic White Leghorn’s ivory-hued eggs. Egg colors can denote everything from the environment the chicken was raised in to how big the production scale is. Some novelty egg companies charge up to $12 for a dozen, and because “unwashed eggs don’t need to be refrigerated, many people who purchased rainbow eggs store them right on the counter like an edible decoration." Read more at New Food Economy …


The dirty secret behind the perfect fruits and vegetables at your grocery store

Although consumers have come to have high standards for fruits and vegetables sourced from the grocery store, most of the food waste in the U.S. doesn’t come from farmers tossing away ugly produce—it’s consumers themselves who contribute over 50% to landfills. Some argue that it will come down to government action; for instance, in South Korea there is a very effective legal requirement for residents to pay for the food that they waste. Read more at The Huffington Post …


Now your jerky is vegan and made of mushrooms

Mushroom-, coconut- and otherwise plant-based versions of classic beef jerky are taking the $1 billion business by storm. Jerky is historically low in sugar, conveniently packaged and allows consumers to feel as though they are indulging, and plant-based jerky has significantly less sodium than its meaty counterpart. And shelf space in the category is becoming more and more competitive, with many established food companies having to contend with the many emerging, smaller plant-based jerky brands and figure out how to bring something new to the table. Read more at The Wall Street Journal …

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