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 and its sister companies using IFT Food Expo 2018 to showcase everything from on-trend ingredients to contract manufacturing
June 14, 2018
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.
The plant-based burger will be topped with smoked cheddar cheese, pickles, onions and served on a signature bun
April 12, 2018
Impossible Foods discovered a scalable, affordable way to make heme without animals: the company engineers and ferments yeast to produce a heme protein naturally found in plants, called soy leghemoglobin. The heme in the Impossible Burger is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat — and while it delivers all the craveable depth of beef, it uses far fewer resources.
Inclusion Technologies’ new savory inclusions line includes vegan bacon bits
April 9, 2018
Dennis Reid, vice president of business development, notes, “We developed this new product in response to demand and requests from several customers who had recently lost their incumbent supplier for their bacon bits. So we went to work and within 60 days we had formulated and commercialized an alternative for them.”
Sethness offers caramel colors for meat replacers and substitutes in plant-based protein applications
March 22, 2018
Sethness can help food companies develop new offerings that pass the “eye test” with plant-based products that look more appetizing. As mentioned, the market for meat alternatives and substitutes is booming, and these finished products commonly incorporate caramel color to help achieve the typical appearance of meat.
MGP’s TruTex benefits producers and consumers of foods rich in plant-based protein
January 26, 2018
These include a fibrous structure identical to chicken and pulled pork, for instance, as well as selections that resemble crumbled beef and are just right for producing beef-like patties, fillings for tacos, burritos and wraps, as well as principal ingredients for Sloppy Joe mixes, chili and similar dishes.