Fuchs North America introduces the Standout Seasonings Collection, a limited-edition line of seasoning blends that appeal to consumer desires for highly sought-after flavor profiles and ingredients. Our new collection offers a selection of seasonings that combine to create a fusion of craveable flavors that can be applied to food products including fried chicken sandwiches and much more.
Company names Paul Schiefer as company president and new board of directors
May 3, 2023
Amy's Kitchen, an organic and natural food company, announced a new generation of leadership, as well as the establishment of a new board of directors.
Kansas Protein Foods offers plant-based smoky breakfast meat options
May 3, 2023
Kansas Protein Foods, LLC is a textured soy protein supplier who does the manufacturing and the flavoring of its products onsite at its Hutchinson, Kan., facility, which has received a Level 2 SQF certification.
Whether you pour it, spread it, slice it or spoon it—plant-based dairy options are making inroads in consumer kitchens. Retail 2021 data from the Good Food Institute and SPINS showed plant-based milk category sales at $2.6 billion alone with one- and three-year growth figures of 4% and 33% respectively. Moreover, plant-based milks enjoyed a 16% share of market two years ago and 42% share of household penetration.
The product ingredients are free of the eight most popular allergens that affect people with food sensitivities
April 20, 2023
To meet the market demand for a plant-based chicken alternative, the products represent plant-based and allergen friendly pizzas and flatbreads featuring chick’n style shreds will be available in frozen aisles in stores across the US.
These two new frozen pizza varieties include Uncured Pepperoni & Hot Honey and Bacon & Caramelized Onion
April 5, 2023
The Croissant Inspired Crust pizzas offer a new twist on the frozen pizza brand's signature crispy thin crust. The dough's flaky layers create an eating experience that is airy on the inside and golden-brown on the outside.
Last year saw The NPD Group, Chicago, share two consumer insight studies with implications for prepared meals and entrees. In its June “Future of Dinner” report, NPD said at-home dinner consumption still remains higher than pre-pandemic levels.
The NPD Group suggests reports that consumers still eat most meals at home. Meanwhile, they’re continuing to try plant-based or vegetable-forward options for reasons of health or interest in sustainability. Others follow specialty diets and welcome quick, easy options. Everyday eaters also crave more international tastes.
The company also introduced a line of Heat-and-Eat Stews and Mac & Cheeze
March 29, 2023
To meet consumer demand for more craveable convenience foods that happen to be plant-based, Wicked Kitchen continues to innovate with new chef-crafted items as it expands nationwide retail distribution points