Plant Based & Vegetarian

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Forager Project has expanded its dairy-free creamer portfolio with Golden Salted Caramel, Banana Bread and Mexican Chocolate. The launch reflects growing consumer demand for more indulgent, comforting flavors in the plant-based creamer category while maintaining a clean-label ingredient list.

Kad Bnei Darom introduced Cuca, a line of scoopable frozen herbs and spreads designed for use straight from the freezer. The products aim to reduce waste, extend shelf life and deliver convenient ingredient solutions for consumers and foodservice operators.

Product developers are expanding beyond soy and pea to refine plant-based formulations. A new set of alternative ingredients are providing flexibility and diversity within an iterative development process.

Protein’s evolution from essential nutrient to mainstream functional ingredient has transformed food and beverage innovation, with demand projected to climb steadily over the next decade. As brands expand protein fortification across categories, formulators face the challenge of balancing nutrition goals with the taste, texture and sensory experiences consumers expect.

Industry leaders will discuss advances in plant-based dairy, from protein systems to product development. The March 26 webinar offers insights into trends shaping the category’s future.

Elmhurst 1925 expands into ready-to-drink protein with a clean-label offering built on nuts, legumes and minimal ingredients. The new line pairs high protein performance with smooth texture and no gums, oils or artificial sweeteners.

With refrigerated and frozen alternatives declining year over year, brands are doubling down on protein, certifications and sharper price points to win back shoppers. From steak bites and value burger six-packs to chickpea masala patties and mycelium plays, the category is regrouping for its next act.

From pea, pistachio and chia milks to zero-sugar oat creamers and jalapeño cashew spreads, processors are refreshing the case with function and flavor. The next wave of plant-based dairy bets on better taste, clearer value and differentiated ingredients to win shoppers back.

The thin, blend-able oat milk sheets point to growing interest in lightweight, ambient dairy alternatives that lower shipping costs and extend shelf life while maintaining customizable functionality.

Impossible Foods announced CEO Peter McGuinness will step down after nearly four years, with leadership transitioning to its three-member executive team. The company says the move comes from a position of strength as it builds momentum in plant-based protein and innovation partnerships.