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.
Blue Diamond continues to drive dairy alternative market with plant-based yogurts
May 20, 2019
The yogurt alternative is available on its own and with crunchy toppings, which are made from California-grown almonds and ingredients like granola or chocolate chips, providing exceptional taste and texture.
Hydrosol using IFT to showcase plant-based alternatives to meat and dairy products
May 17, 2019
At this year’s IFT Food Expo in New Orleans, Hydrosol, one of the world’s leading suppliers of stabilizing and texturing systems, is presenting the latest generation of functional systems and all-in compounds for making plant-based burger patties, cold cuts and sausages, as well as vegan alternatives to pizza cheese, cream cheese and sour cream.
Butter Buds Food Ingredients using IFT 2019 to showcase on-trend, better-for-you concentrated dairy flavors and other flavor ingredients
April 2, 2019
IFT19 attendees are invited to stop by booth #1434 and sample several great-tasting demos created with a New Orleans flair to showcase the latest dairy alternative, plant-based flavor ingredients, along with a sampling of organic and clean label flavor solutions.
There were an impressive 600 new, first-time exhibitors this year. As someone who has been going to Expo West for more than a decade, it was an amazing collection of better-for-you foods and top-notch entrepreneurs.
Magnum Ice Cream introduces non-dairy, vegan-certified bars
February 6, 2019
Master chocolatiers source cocoa beans from Rainforest Alliance Certified™ farms and pair it with a creamy vanilla base made with a blend of coconut oil and pea protein, a plant-based alternative to dairy.
Company adds three new vegan-friendly varieties to its lineup
January 31, 2019
To make resolutions that much more attainable, Halo Top is bringing back Peanut Butter & Jelly, Blueberry Crumble and Peaches & Cream to its dairy lineup and adding three brand-new non-dairy flavors, including Peanut Butter & Jelly, Mint Fudge Cookie and Chocolate Hazelnut.
The Two Good recipe came to life when yogurt makers at Danone North America discovered a novel slow-straining process
January 22, 2019
The Two Good recipe came to life when yogurt makers at Danone North America discovered a novel slow-straining process, which is now patent-pending. Slow-straining allows the company's yogurt makers to remove most of the sugar from the milk before the yogurt is made.
The product is traditionally fermented and contains live probiotic cultures plus the prebiotic fibers that feed them
January 16, 2019
The new product line is environmentally friendly and vegan, and leaves a low carbon footprint since there is no use of cow milk and, unlike almond or cashew, does not require a great amount of water. Most importantly, the production process is carefully designed to ensure zero waste. All raw materials utilized in production remain in the final product.
Check out the June 2019 issue of Prepared Foods, featuring our cover story on sugar reduction and sweetener strategies, how developers are meeting new demands for active performance products, and much more.