Plant Based & Vegetarian

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Attendees who visit booth #S1107 will be able to experience fat and oil solutions from AAK in high-quality sweet treats that showcase the difference the right fats and oils can make when creating products consumers are sure to love:

An expert from Amano Enzyme is also presenting as part of the official IFT FIRST 2025 education program. Monica Henry, M.S., Scientist at Amano Enzyme, will present a session, “From Months to Minutes: The Future of Cheese Aging with Enzymes,” on Tuesday, July 15, at 10:15 a.m. CDT in room S401A. 

As the plant-based category continues an explosive growth trajectory, the number of ingredients commonly used in plant-based formulations has multiplied and diversified. Product developers apply innovative techniques to balance ingredients in formulations, and have generated a staggering amount of product introductions to the space. However, the nuanced use of specialized ingredients places further demand on R&D professionals to maintain awareness of discoveries in ingredient technology.

No longer is “extra protein” just for athletes and weekend warriors; protein is now in demand as a provider of satiety, strength, and smart eating for families, older adults, and wellness seekers.

The Amano Enzyme team will be co-chairing and presenting in two separate sessions in the AOCS Technical Program, covering the latest enzyme advancements and cutting-edge research.

The new Caffeinated Collection features two flavors, Vanilla Almond and Caramel Chocolate Chip, developed in partnership with pro women's basketball MVP Breanna Stewart and tennis pro Frances Tiafoe. 

The new treat delivers the signature creamy texture and rich chocolate of JELL-O in a lactose-free and vegan format. 

The line is made with coconut milk and organic coconut sugar, and the brand’s seasonal flavors, including Pumpkin Spice and Peppermint Mocha will also be available in the larger size later in the year.

Made by chia experts who harnessed the extraordinary power of chia seeds, this creamy, nutrient-rich milk alternative combines sustainability, nutrition, and versatility.

According to custom SPINS data developed for the Good Food Institute (GFI) and Plant Based Foods Association, annual combined retail sales of plant-based meat and seafood fell 12% to $1.2 billion in 2023.