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AAK USA, Inc. used IFT to debut AkoPlanet, a new global brand for plant-based foods. It gives formulators a real-life solution for plant-based food and beverages.

With the higher energy expenditure from fall and winter events, more consumers will crave a snack with dense nutrition and high protein. Cheese fits the bill perfectly.

The brand successfully launched its line of ice cream earlier this year and this is the first of many novelty product line expansions.

Single-serve cup flavors include reduced-fat plain, vanilla bean, strawberry, and blueberry and serve as the ideal grab-n-go breakfast or snack for the busy, health-conscious eater.

The new product line combines Old El Paso’s strong presence in the Mexican food category with the growing popularity of shredded cheese.  

When formulating a plant-based frozen dessert that is also keto-friendly, developers must address a number of common challenges, including high-fat emulsification as well as texture and mouthfeel optimization due to decreased sugar solid content and lack of dairy protein.

The expansion took 266 days and 57,220 man-hours to complete. With its completion, Idaho Milk Products will be able to process an additional 1 million pounds of milk per day, resulting in a faster turnaround to keep up with customer demands.

Prepared Foods talks inclusions and ice cream trends with Jeni Britton Bauer, founder and chief creative officer of Jeni's Splendid Ice Creams.

The latest innovation expands Van Leeuwen’s vegan ice cream category to offer options for those with cashew allergies, all whilst highlighting the quality, innovative flavor profiles, and decadent taste for which the brand is known.