The esteemed reputation of JP Pastry’s products had been built on a trusted recipe. However, that recipe included egg, which, being an animal product, is off the menu for vegans. 

In February 2018, the company purchased a soy processing facility in South Sioux City, Nebraska and is making significant capital investments to transform the site to produce protein isolates from peas with expansion plans to include production of isolates from other pulses as well.

The research, conducted with HealthFocus® International, highlights the significant market opportunity in plant-based food and the connection to many of the important trends shaping the American diet.

It's fall, a time when outdoor plants slow down in advance of winter. Then again, you could say the plant-based foods market still is in its budding, spring season.

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?