Articles Tagged with ''plant based foods''

Come hear Schnell talk about his team’s mission as well as its activities across key, trending product platforms.

I’m equally excited to tell you even more about another Prepared Foods “state of the industry” (SOI) offering—this time one designed to be the ultimate interactive, in-person event. I’ll note, however that this SOI stands for much more than “state of the industry.” In fact, it’s better billed as the “state of innovation” in food and beverage.  

DSM’s globally-recognized expertise in solutions for food and beverage are complemented by Avril’s 35-year legacy in agriculture and ability to consistently deliver high-quality agricultural supply for the partnership, as well as its ambitious strategy of innovation in plant-based proteins.

Traceability and wholesome, better-for-you attributes represent just one of several key themes across today's retail meat, poultry and seafood categories. Other dominant trends involve snacking, flavor and convenience.

This is the 14th study of the company’s primary market research program. The “Ice Cream and Plant-Based Ice Cream” study was fielded in January 2019 with 1,000 US respondents aged 18-70+; half were female and the other half were male.

CAULIPOWER Chicken Tenders come in a resealable pack and will be available at over 4,200 selected national and regional retailers in September, just in time for back-to-school.

ADM takes developers from insights to final product development so they can successfully navigate a sea of category and consumer change to get ahead and stay ahead.

The three new flavors also contain 350mg of omega-3 ALA per serving and only one gram of sugar, and are vegan, gluten-free, Non-GMO Project Verified, dairy-free and OU kosher.

New solutions include the launch of a new global brand for plant-based foods—AkroPlanet™, which is designed to offer formulators a real-life solution for plant-based food and beverages.

“Our R&D team helps manufacturers solve formulation challenges associated with developing new foods that meet the latest consumer preferences,” said John Buhler, president of Butter Buds. “Many new product formulations include plant-based proteins, increased fiber content, reduced sugar content or feature other micronutrients to achieve the desired nutritional claims on the label.