Plant-based proteins, authentic ethnic sauces, and more among groundbreaking food and beverage products at National Restaurant Association Restaurant, Hotel-Motel Show
March 14, 2018
This year’s 36 FABI Award recipients were selected by an independent panel of experts and represent a variety of both commercial and non-commercial industry segments.
The team hired food development lab Mattson to put together recipes and aid in production
March 12, 2018
The sauce is the brainchild of CEO Francisco Pavan, who was born in Venezuela and immigrated to the United States when he was 18. He worked in finance, but craved the creation of something tangible, something that reminded him of home.
New business unit is committed to partnering with farmers and customers to develop specialty ingredients and products
March 12, 2018
Driven by a team of experts The Annex offers the nimbleness, flexibility and speed of a start-up, all supported with the resources, relationships and expertise of Ardent Mills. It operates as a company-within-a-company, cultivating deep and lasting ties with farmers, university and private research teams, customers, and key vendors to identify, source, grow and pioneer everything from organic and heirloom grains to leading-edge ingredients.
Food industry and brand building veteran Rob Leibowitz joins artisan plant-based leader
March 6, 2018
Leibowitz carries more than 30 years of management and brand building experience with global “A-List” mega-brands as well as numerous founder-led PE backed portfolio companies. Prior to joining Kite Hill, Leibowitz was CEO of TSG Consumer Partners Food and Pet Portfolio where he led the successful development agendas as CEO of multiple portfolio companies and as Senior Advisor/Board Chairman at thinkThin® and MyFitFoods®.
New yogurt drinks provide consumers with a plant-based option in a variety of lower sugar flavors sourced from real fruit
March 6, 2018
This distinct trio of 10 billion live, active probiotic CFUs is powered by BB-12, the most documented bifidobacteria in the world and well known for its efficacy in digestive and immune health. Califia Farms is the first to batch ferment the BB-12 strain in a non-dairy yogurt.
Taste remains essential as consumers move closer to consistent plant-based food diets
March 2, 2018
While taste tops the list of reasons to eat plant-based proteins, perceived health benefits are on consumers’ minds as nearly half (46%) of Americans agree that plant-based proteins are better for you than animal-based options, and three quarters (76%) say plant-based foods are healthy. Whether a desire to avoid processed foods (39%), manage weight (31%) or promote muscle growth (16%), many plant-based protein consumers are motivated by maintaining or improving their health and well-being.
In a plant-based era, the versatile potato makes its way to the center of the plate
February 28, 2018
With Meatless Mondays catching fire and a general trend toward consuming less animal protein, manufacturers are relying on versatile, satisfying and familiar foods to take the place of meat as the hero ingredient. Enter potatoes, which deliver on customer satisfaction and lend themselves to a myriad of preparations.
The new facility will house more than 100 employees, and is the new home to Beyond Meat’s Manhattan Beach Project
February 2, 2018
The center is seven-times the size of the existing facilities and will serve as the foundation of Beyond Meat’s commitment to innovation through accelerated experimentation, learnings, and progress toward the goal of building plant-based meat that is indistinguishable from its animal-based equivalent.
It's increasingly difficult to place new food and beverage products into clearly delineated categories. Product developers are blurring the lines between meals and snacks, health and indulgence, and traditional protein and plant-based foods.
Today’s Millennials are shifting more toward moderation and they’re prioritizing high-quality, tasty foods and beverages in place of excessive alcohol consumption. In the beverage sector, Innova Market Insights has seen big brands adapt their marketing of light drinks toward the more mainstream consumer—with the focus on worry-free enjoyment. This has resulted in an increase in drinks with a low alcohol content.