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.
Elmhurst Milked Peanuts are non-GMO, gluten free, vegan, dairy free, lactose free and kosher
February 19, 2018
Over the past eight years, the National Peanut Board has been working to help bring peanut milk to market and into the homes of peanut lovers across the country.
New dairy-free variety is sold in primarily plant-based packaging
February 12, 2018
The brand continues its legacy with this launch of organic almondmilk with cashew, which has seven ingredients or fewer, such as vanilla extract and responsibly sourced coconut sugar. These new nutmilks avoid excessive use of stabilizers and thickeners, allowing the taste of the real ingredients to shine.
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.
A “chef-inspired” culinary innovation, Rich Products launched a complete liquid dairy alternative for professional kitchens
December 21, 2017
Making its debut under the company’s Culinary Solutions sub-brand, the new Plant Based Cooking Creme is a breakthrough for the foodservice industry, said Carolyn Tomlinson, the senior marketing manager in Rich’s Foodservice Division who steered the product’s development.
ReadiCream® ND is a non-dairy, PHO- and allergen-free product that—when hydrated—is designed to be 1:1 replacement for liquid heavy cream or other dairy products. Although replacing real dairy, ReadiCream® ND provides an authentic fresh dairy taste and excellent mouthfeel resulting in no loss of quality in finished product.
Chefs at Campbell’s Culinary & Baking Institute (CCBI) have explored percolating trends, eating at restaurants and food stands, scouring markets and grilling foodies to gather what they believe to be the six biggest and most accessible food trends of 2018
December 11, 2017
Campbell’s Culinary & Baking Institute is a global network of highly-skilled Chefs, bakers and culinary professionals at Campbell Soup Company.
Plant-based dairy alternatives are gaining ground on milk and other traditional dairy beverages
November 6, 2017
Spurring the segment's growth will be plant-based dairy alternatives, which are expected to come to represent 40% of the combined total of dairy and dairy alternative beverages, up from 25% in 2016 when dairy alternative beverages alone accounted for barely $6 billion in retail sales.