Marketing and Formulating Food and Beverage Products for Vegetarians

From the start, my pledge has been to cut the nonsense and usher you closer to the research you seek within our humble website. If you have a moment, look back at these entries for proof:

Meat, Poultry and Seafood
Formulation and Weight Management
Cheeses, Sauces and Bases

You'll find unadorned, succinct language swaddling your research desires and gently placing them at the doorstep of an organized library of information. I've been called a stork, at least I believe that's what people have been saying all these years. Yes, a stork! I grasp unsated queries in my tangerine-colored talons and lift them high over a metropolis of data and information, fact and inference. My onyx eyes reflect the light below and twitch as they examine the density of data.
There!

And then, with my pink stork tongue pinched between the hardness of my upper and lower beak -- gosh, I wish I had lips -- I calculate trajectory and account for wind speed. I blink once. I always blink once. I'm unsure as to why. Maybe I'm praying that my math is right. I should have taken algebra in seventh grade instead of something called "math concepts." I've lacked confidence in my calculations ever since.
 At any rate, I loosen my grip sending the sack of uncertainty to its calming and satisfying counterpart.

Today, I say to you that I intend to double-down on my pledge for reducing your research burden. As you continue to drink in this online journal, you may rest assured that nothing will muddle the essential message from me to you. You're here to discover, and I will not prolong your campaign for answers!

And now, here it is, your lineup of news, trends and insight concerning the marketing and formulation of food and beverage products for vegetarians.

Researchers in South Korea say that a potent super-nutrient found in a range of everyday healthy foods can block the way cancer cells communicate and instruct cells to grow and spread.

Israel, global producer of specialty soy proteins, recently launched Supertex, the latest innovation in textured vegetable protein products. Supertex is a specially extruded blend of soy-derived, textured vegetable protein suitable for use in a variety of vegetarian and meat-enhancement applications.

Only some 3% of the U.S. population describes itself as vegetarian, according to a 2009 Vegetarian Resource Group (VRG) survey conducted with the polling firm Harris Interactive. However, when considering the emerging community of semi-vegetarians--also called “flexitarians”--who eat meat only occasionally, the numbers are greater.

Vegetarianism may not be the largest trend in the food industry at present, but surprising numbers of young people are opting to go meat-free, while an aging population has its own reasons behind avoiding meats.

Avesthagen Limited announced completion of a landmark project for the development of AvestaDHA(TM) -- a vegetarian source of DHA (docohexanoic acid) omega-3 essential fatty acid based on an innovative approach using naturally occurring microalgae.

The market shift to address the more environmentally conscious consumer is also having the impact of creating a new vegetarian.

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