Plant Based & Vegetarian

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According to Datassential, a large percentage of flexitarians hail from the Millennial population, however Americans over the age of 55 have embraced flexitarian habits as well.

While the media are abuzz with news of meat and dairy analogs from sources such as such as algae, insects, microbial biomass, and cultivated animal, plants still rule the meat and dairy substitute kingdom.

Alongside the other Very Veggie flavors, Soy Sauce features a full serving of vegetables with a mix of edamame, carrots, bok choy and green beans. Grown from consumer requests, Cup Noodles Very Veggie Soy Sauce provides a vegetarian option that helps them add more vegetables into their daily routines.

Veganism and flexitarianism are on the rise and MorningStar Farms is continuing to deliver food that everyone can enjoy, regardless of diet or lifestyle.

New vegetarian meats made with twin-screw extrusion are gaining popularity as more food processors discover the versatility of this technology to transform plant proteins and other raw ingredients into consumer-approved meals.

If only a minority of consumers are following meatless diets, then why is there continuous growth of plant-based food at restaurants?

While most consumers enjoy mushrooms largely for the flavor, the recognition of mushrooms as bearers of powerful chemical compounds that help protect against and even mitigate disease is triggering a surge in interest from product developers.

Each dish leverages wholesome, accessible ingredients to put a new and flavorful twist on plant-based proteins and vegetables, using innovative swaps like cauliflower as an alternative to mashed potatoes, lentil-based pasta, lasagna layered with feta cheese and butternut squash and more.   

SternMaid America will present its wide range of customer-specific contract manufacturing services, while sister companies Hydrosol, SternEnzym, SternVitamin and Sternchemie all will exhibit trend-oriented food ingredients. These include individual stabilizing and texturing systems for vegan products, trendy vitamin and mineral premixes for different consumer demands, clean label lecithins and oils, and innovative enzyme systems for the efficient and economical manufacture of food products. At their shared IFT Booth #S671, visitors can get customized problem solutions and new inspiration.

DuPont Nutrition & Health will share decades of experience in plant-based proteins and their food and beverage applications during three educational sessions at the IFT annual meeting.