New plant-based snack features smooth, creamy taste and green peas as the first ingredient
February 16, 2023
The better-for-you, no-compromise snacks feature a taste kids adore and adults crave but are made with 40% less fat than potato chips and free of the common allergens: gluten, wheat, soy, nuts, peanuts, and eggs.
Culinary-crafted meal kits developed by Chef Chad Rosenthal are now available exclusively through ecommerce marketplace Goldbelly
February 13, 2023
TiNDLE is an easy-to-prepare plant-based chicken that has caught the eye of chefs and culinary professionals globally due to its similarities in the taste, texture, and experience that can be found in animal-based chicken.
With 32 retail partners across New York and New England, MyForest Foods anticipates further acceleration following its sustained market growth, new product offerings and first successful production harvest with Whitecrest Mushrooms Ltd.
February 13, 2023
To support the expanded product availability, MyForest Foods also announced its first successful harvest production with Whitecrest Mushrooms Ltd., based in Ontario, Canada, who scaled operations one year after announcing their initial trial partnership.
Chick-fil-A is testing its first-ever plant-forward entrée, the Chick-fil-A™ Cauliflower Sandwich
February 10, 2023
The Chick-fil-A Cauliflower Sandwich was created, developed, and tested in-house by Chick-fil-A chefs who worked diligently for nearly four years finding the right ingredients and perfecting the recipe for the new sandwich.
The new funding will initially go toward continuing the development of the company's platform technology and accelerate from lab to pilot scale
February 9, 2023
While the plant-based category continues to gain momentum, alt-protein food formulators still struggle to improve the labels and mouthfeel of their products to match traditional, animal-based counterparts.
Butter Buds’ Non-Dairy 32X captures all butter flavor without dairy allergen
February 8, 2023
According to Mintel’s US 2022 Trending Flavors and Ingredients in Dairy report, more than half (57%) of American adults now consume dairy alternatives as part of their diet. Health consciousness, growing lactose intolerance and the preference for vegan diets have all contributed to the popularity of dairy alternatives.
New brand will launch with calamari, salmon and tuna sashimi, shrimp and more
February 6, 2023
As consumers are becoming more aware of the environmental and sustainability issues tied to seafood such as overfishing and health concerns from high mercury and heavy metal levels, Boldly is bringing 100% vegan seafood to the $600+ billion global seafood market.
Danone North America brings continued innovation to the plant-based creamer aisle
February 1, 2023
As flexitarians look for more ways to incorporate plant-based foods into their diets and morning routines, plant-based pioneers Silk and So Delicious Dairy Free are innovating to meet this demand with offerings that deliver on both quality and taste with new flavors.
ON DEMAND: Plant-based foods sales have grown 43% in the past two years, which is nine times faster than total food sales. Where are white space opportunities for new plant-based products? What technologies also present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators an exclusive one-hour thought leadership webinar.
ON DEMAND: Many desserts today continue to be produced using animal-based ingredients (E.g. Gelatine). However, consumer insights show that vegan and plant based products continue to be on the rise. In this webinar, we examine the properties and impact of various hydrocolloids and how they are used to create two different desserts– A gel dessert and a coconut based dessert.
ON DEMAND:The market for plant-based foods is growing exponentially.New science in enzyme technology has been growing in tandem to help transform plant protein into delicious alternative meat and dairy products. In this webinar, Amano, with over a century of experience in food enzyme development, introduces its latest enzyme innovation to help increase the binding ability, reduce cooking loss and improve the juiciness of meat analogs.