Experts project that at least 2.5% of US adults follow a strict vegan diet. Interestingly, this figured is dwarfed by rising numbers of consumers who are not on a strict vegan diet—but appear to be looking for new vegan food and drink options.
Study reveals trends and data on consumers’ shifting consumption behavior and attitudes toward seafood and vegetarian dishes
March 14, 2017
Health concerns are largely driving consumers to eat seafood and vegetarian dishes, presenting an opportunity that operators and suppliers can leverage to drive traffic and grow sales. However, to broaden appeal, restaurants must overcome preconceptions regarding these dishes, which might otherwise deter consumers.
One of the greatest challenges facing manufacturers and their culinary teams is developing products that not only meet the health, environmental, and clean-label demands of consumers, but that also deliver the high-quality taste and texture profiles indispensable to success. It falls on ingredient makers and suppliers to support these efforts.
TerraVia’s Whole Algal Protein earns Canadian approval, gains North American appeal
January 11, 2017
With this approval, TerraVia has successfully achieved regulatory approval for its portfolio of AlgaVia® Whole Algae Ingredients—including AlgaVia® Whole Algal Protein and AlgaVia® Whole Algal Flour—for food use across North America.
Notable efforts at producing plant-derived meat substitutes and analogs abound. And sports and energy food and beverage designers tapped into the value of protein for active bodies years ago. Further, with a major shift under way to reduce reliance on meat as a primary daily source of protein, ingredient technologists are engaged in providing high-value, technologically advanced protein alternatives.