Plant Based & Vegetarian

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Featuring enhanced flavor and a meatier texture, the new Beyond Sausage has been reformulated to advance taste and nutrition as part of Beyond Meat’s ongoing mission to deliver plant-based proteins that offer nutritional and environmental benefits.

Come and (re)discover Nexira’s deep commitment to sourcing, all the technological properties of acacia gum and locust bean gum, the nutritional benefits of prebiotic acacia fiber as well as its latest launch: a new combination of acacia and carob fibers.

Beleaf® PlantBetter is the answer to the complexities faced by food manufacturers and bakers seeking plant-based alternatives that match the sensory qualities and versatile functionality of traditional dairy butter and can easily be integrated in their current production process.

The innovation enhances the quality and functionality of clean-label foods, while reducing production costs, making healthier food options more accessible to consumers.

Amano Enzyme experts are also presenting as part of the official IFT FIRST 2024 education program. Monica Henry, Scientist at Amano Enzyme, is presenting the session, “Improvement of Physical Properties in High Protein Plant-Based Cheese with Enzymatic Treatment,” on Tuesday, July 16, at 12:00 p.m. CDT.

Like all ZENB Pasta, ZENB Ramen features a single-ingredient noodle made from 100% whole yellow peas that maintains a chewy and springy texture which is key to an elevated, restaurant-quality ramen experience.

Prepared Foods gets the inside scoop on new product development from Stacey Kinkaid, US Foods vice president of product development & innovation.

In the new Aurora facility, Planteneers can: host customers for collaborative product development sessions with a full plant-based meat laboratory (with a plant-based dairy laboratory coming online soon after the ribbon-cutting), develop ingredient solutions that work for US consumers, and house sales, distribution, marketing, product managers and R&D team members. 

The trend toward global culinary exploration is driven by younger generations. Among those participating in our annual surveys, Millennials and Generation Z globally are somewhat more likely to express interest in more unusual, adventurous and exotic flavors.

The shelf-stable bowl packages come in four flavors, and include RollinGreens M'EAT and CHIC'KEN to offer up to 23g of protein in a single serving.