Plant Based & Vegetarian

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Balchem will showcase its latest ingredients at this year's SupplySide West exhibition and focus on three key pillars: innovate, integrate and illuminate.

Designing a plant-based chocolate bar or other chocolate product might sound like an easy task, but it is not just about replacing the dairy ingredients with plant-based alternatives.

“Two-and-half years of hard work paid off. It’s a great feeling to be rewarded this way,” says Florian Bark, Product Manager Plantbaser. “Our Plantbaser digital product configurator amazed visitors at the Plant Based World Expo in New York.”

Ens brings more than 25 years of consumer packaged goods (CPG) experience to the company's operations and brands, and most recently served as CEO of HighKey, a maker of gluten-free and sugar-free cookies, crackers, wafers, and chocolates.

Food scientists—at least a small handful of them—now have the both the skills and the ingredient toolbox to manipulate and combine fibers, gums, and proteins into plant-based analogs of hen eggs that look, feel, cook up, and taste like the real thing.

“One-hundred grams of SimpliGood microalgae provides the equivalent of 200g of real chicken in protein load," noted Baruch Dach, SimpliiGood's founder and CTO. "Each cut packs in 30% highly bioavailable protein. Combined with its rich natural makeup of micronutrients, it offers a potent alternative to animal protein with exceptional nutritional value.”

Don’t look now but plant-based eggs are changing the landscape. In fact, a plant-based sunnyside up egg from Los Angeles’ Yo Foods Inc. (dba Yo Egg) earned recognition as “Judges’ Selection / Most Innovative Product” in Prepared Foods’ 2022-2023 Spirit of Innovation Awards.

Herbalife, a health and wellness company and community, introduced Herbalife V, its latest science-based product line, to better support consumers seeking plant-based options to benefit overall health.

Solely says it used its signature, patented cold-pressing process to transform dried green bananas into a traditional fusilli shape and texture. The dark-colored Organic Green Banana Fusilli Pasta cooks to an al-dente texture in just four minutes and is ready to be topped with a sauce or other ingredients.

They say necessity is the mother of invention. Yet here’s the story of an innovation father figure. Meet David Jones, creator of plant-based Bakon and co-founder of Thrilling Foods Inc. in Portland, Ore.