Plant Based & Vegetarian

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Koski will have wide ranging responsibilities for our accounts including strategic support, program development and management, and business development and outreach.

According to Mintel’s US 2022 Trending Flavors and Ingredients in Dairy report, more than half (57%) of American adults now consume dairy alternatives as part of their diet. Health consciousness, growing lactose intolerance and the preference for vegan diets have all contributed to the popularity of dairy alternatives. 

As consumers are becoming more aware of the environmental and sustainability issues tied to seafood such as overfishing and health concerns from high mercury and heavy metal levels, Boldly is bringing 100% vegan seafood to the $600+ billion global seafood market. 

When it comes to eating plant-based foods, consumers are definite in which types of plant-based beverages and food they want to eat at home and which they eat from a restaurant or foodservice outlet.

As flexitarians look for more ways to incorporate plant-based foods into their diets and morning routines, plant-based pioneers Silk and So Delicious Dairy Free are innovating to meet this demand with offerings that deliver on both quality and taste with new flavors.

Osage Food Products’ new SolvPro™ Vegan Plant Protein Blends combine different plant proteins and deliver targeted nutritional and functional properties for a wide range of end-use applications. The SolvPro™ product line currently has six SKUs. Each delivers a protein digestibility corrected amino acid score (PDCAAS) of 1.0 and offering different functionalities and benefits.  

jack & annie’s jackfruit patty can be substituted in any burger offering to give customers even more vegetarian-friendly options in-store.

Formulating plant-based products to maximize nutrition and deliver function is a growing opportunity, and selecting the right building blocks in formulation is important. The gap between nutrition delivery and consumer desires is one that can be filled by a new generation and greater variety of products.

Built on a legacy of more than 50 years of product innovation, Kansas Protein Foods produces cost-effective, sustainable textured soy protein products from U.S. soybeans. Kansas Protein Foods manufactures and flavors products at its Hutchinson, Kan., facility, which has received a Level 2 SQF certification.

The new facility, which will have a fermentation capacity of 600,000 liters with a fully dedicated downstream process (DSP), will be located in the Midwest Industrial Park in Richmond, Ind. Commercial production is expected by the end of 2024.