The new plant based creamers are Non-GMO Certified and Kosher
May 9, 2022
Available for a limited time only, this decadent creamer combines the creaminess of oat milk with the flavor experience of a scoop of mint chip ice cream. It blends into hot or iced coffee and turns morning brew into a flavored, creamy cup.
The new plant-based queso dip is made with fermented tofu
May 5, 2022
Plant-based queso sales have grown 94% in the last 52 weeks, with the overall plant-based cheese category estimated to have grown to $234M in recent years.
Food-tech disruptor prepares to vastly scale dairy-identical, non-animal milk protein production in a pioneering sustainable industrial park in Denmark
May 4, 2022
This next major milestone demonstrates Remilk's continued leadership in the rapidly developing category by offering consumers animal-free dairy products identical to its traditional counterparts but free of lactose, cholesterol, and hormones, thus severing the dairy supply chain's reliance on animals.
Education session discusses latest supply chain challenges with R&D and consumer insights to ensure reformulation success
April 27, 2022
Titled ‘How to Navigate Supply Chain Disruptions, Essential Strategies to Meeting Consumer Expectations, This session explores reformulation and product design considerations, as well as consumer research strategies when companies are forced to substitute alternate ingredients due to supply chain disruption
Kemin offers interactive digital bakery, snack guide
April 25, 2022
Kemin Food Technologies has enhanced its North American website with a new interactive guide titled, “Baking a difference today and tomorrow.” The guide for bakery and snack producers helps users learn more about clean label solutions to ensure products stay fresher, longer and succeed in the dynamic and competitive marketplace.
Consumers are motivated by an interest in foods that are better for their health and deliver on positive environmental impact and social responsibility
April 22, 2022
Amidst turbulent economic conditions amplified by the pandemic, supply chain issues, and inflation, new data released by the Plant Based Foods Association (PBFA), The Good Food Institute (GFI), and SPINS, shows US retail sales of plant-based foods grew 6.2% in 2021 over a record year of growth in 2020, bringing the total plant-based market value to an all-time high of $7.4 billion.
Carrie Schuman joins to help the organization grow and thrive
April 19, 2022
In this role, Schuman will lead efforts to recruit and retain top-notch talent who excel in their field. In addition to people operations, Schuman will be responsible for IT and network security, as well as administrative support functions.
The new frozen treats contain 110 calories and 8g of sugar
April 15, 2022
Consumers are seeking more dairy free options, and according to SPINS data, plant-based novelties (any treat on a stick, cone or sandwich) grew market share of the total frozen desserts category by 35% in 2021.
Decades of research have connected increased fiber consumption to a wealth of health benefits. The range is as comprehensive as heart health, reduced cancer risk, better blood sugar management, lower cholesterol, mental well-being, cognitive health, and even better dental health and reduced risk of dementia.