Bill Kinross 2025-11-20 05:56:59
Thank you and good luck
Back in 2020 during the early days of Covid, there was a tremendous amount of excitement around meat alternative products. Alt-Meat magazine was launched with our first issue that fall, followed by a quarterly magazine, website and daily news in 2021.
Seemingly hundreds of start-ups making a variety of faux chicken, beef, pork and seafood products sprang up and we reported on the business of alt-meat. Meat processors were heavily involved by starting new product lines, buying or investing in independent brands or manufacturing for the alt-meat companies.
Many plant-based products suffer from poor taste, texture and long nutrition labels with unfamiliar ingredient names. Price parity is a distant dream. Cultivated meat struggles to scale up and one of the few bright spots are blended offerings with fermented product.
The industry peaked with about 1% of the total volume of the meat industry and has since plummeted to .2%. What little equipment sales there were have dried up and with it the advertising revenue that supported Alt-Meat.
This will be the final issue of Alt-Meat. The daily news has stopped, and the website will cease to exist shortly. Thank you to all that supported our efforts and those of the industry. We wish you the best of luck as you continue your journey.
Bill Kinross, vice president,
group publisher
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Letter
https://library.alt-meat.net/articles/letter?article_id=5074296&i=857161