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Tariff Costs Put New Pressure on U.S. Corporate Profits

Rising tariff expenses are beginning to weigh heavily on U.S. companies, prompting executives across multiple industries to warn that profit margins may tighten in the months ahead. Many firms had initially suggested they could manage the added costs through efficiency improvements or selective price increases, but that confidence is fading as import-related expenses continue to climb. Companies that rely on global supply chains are feeling the strain most acutely. Higher costs on imported materials and components are forcing difficult decisions: pass the increases on to consumers, risking weaker demand, or absorb the costs internally, which directly erodes profitability. For many businesses, neither option is attractive. Consumer-facing brands are finding it especially challenging to raise prices further, as shoppers show growing sensitivity to even modest increases. This resistance limits the ability of firms to offset tariff-driven expenses, creating a squeeze that is beginning t...
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Why Plant-Based Meat Failed to Satisfy Consumers and Investors

Plant-based meat was once hailed as a game-changer for the food industry, promising to deliver meat alternatives that are better for the environment, animal welfare, and human health. However, after a decade of hype and billions of dollars in funding, the sector is facing a harsh reality check.

According to Pitchbook, a venture-capital research firm, funding for food-technology startups has fallen to the lowest level in nearly a decade, and many plant-based meat companies have struggled to turn a profit or scale up production. The main reasons for this decline are the high price, mediocre taste, and questionable health benefits of plant-based meat products.

Despite the growing awareness of the environmental and ethical issues of animal agriculture, most consumers are not willing to pay a premium for plant-based meat that does not taste as good as the real thing. A recent survey by the International Food Information Council found that only 28% of Americans have tried plant-based meat, and only 10% eat it regularly. Moreover, many consumers are skeptical about the health claims of plant-based meat, which often contains high amounts of sodium, fat, and additives.

As a result, plant-based meat has failed to capture a significant market share or disrupt the meat industry, which has also responded by offering more sustainable and humane options. While plant-based meat may still have a niche appeal for some consumers, it is unlikely to become a mainstream choice anytime soon.

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