This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Prepared Foods logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Prepared Foods logo
  • SIGN UP!
    • Website Registration
    • eNewsletter
    • eMagazine
  • TRENDS
    • 2023 Trends
    • *Sustainability*
  • PRODUCTS
    • Bakery
    • Beverages
    • Breakfast, Cereals & Bars
    • Candy
    • Dairy
    • Meals & Sides
    • Meat, Poultry & Seafood
    • Sauces & Marinades
    • Snacks & Appetizers
    • Soups
    • Featured Products
  • INGREDIENTS
    • Antioxidants & Nutritionals
    • Colorings
    • Dietary Fiber
    • Emulsifiers, Fat & Oils
    • Flavors, Seasonings, Spices
    • Flours, Grains, & Pasta
    • Fruits, Vegetables and Nuts
    • Gums & Starches
    • Phosphates & Acidulants
    • *Proteins*
    • Sweeteners
  • FORMULATION
    • Allergens & Intolerance
    • Authentic & Ethnic
    • Cost Reduction
    • Fat Reduction
    • Gluten Free
    • *Immunity*
    • *Natural / Organic*
    • *Plant Based & Vegetarian*
    • R&D Lab Tech / QA-QC / Food Safety
    • Shelf Stability
    • *Sugar Reduction*
  • BETTER FOR YOU
    • Functional New Products
    • Functional Ingredients
    • Functional Benefits
  • FOOD MASTER
  • MEDIA
    • Favorite Products Poll
    • Podcasts
    • Videos
    • Infographics
    • eBooks
    • Interactive Spotlight
    • Webinars
  • EVENTS
    • New Products Conference
    • Spirit of Innovation Awards
    • Industry Events
  • MORE
    • eNewsletter Archives
    • First Person Q&A
    • 19 Product Development Resources
    • White Papers
    • Classifieds
    • Prepared Foods Store
    • Sponsor Insights
  • EMAG
    • eMagazine
    • Archive Issues
    • Contact
    • Advertise
    • Subscribe
Home » Keywords: » vegans

Items Tagged with 'vegans'

ARTICLES

Morningstar Farms and Gardein recreate items using textured and flavored plant proteins

Plant Proteins and Other Fake-Outs

Analogs of meat, dairy, and other foods make the center-of-the-plate the rule rather than the exception
David Feder
David Feder , RDN
July 13, 2016

A combination of explosive popularity of plant proteins and rapidly growing demand for foods manufactured with a much smaller carbon footprint is giving alternative proteins a big push.


Read More
GreenAmerica_logo_900

Green America Awards Small Food Business

Three small U.S. businesses recognized for leading vegan products, service
December 15, 2015
The winners of the $5,000 prizes are: Coconut Bliss of Eugene, OR; Neuaura of New York City; and Vegan Street of Chicago, IL. The three winners were selected by the public during a month-long online voting period.
Read More
Thick and Easy HP Shaped Purees
New Product Trends

Menu Award Winners

National Restaurant Association officials recognized some of the industry’s most creative new offerings with NRA’s 2014 Food and Beverage Innovations Awards.
May 21, 2014
National Restaurant Association (NRA) officials have recognized some of the industry’s most creative new offerings with NRA’s 2014 Food and Beverage Innovations (FABI) Awards.
Read More
natural food bars
Showcasing: Bakery Foods

Natural Food Bars

Silverland Bakery’s new Natural Food Bars curb hunger and offer more healthy benefits.
September 19, 2013
Silverland Bakery, Forest Park, Ill., says its new Natural Food Bars curb hunger and offer more benefits—thanks to a hand-crafted formula including fruits, nuts and natural enhancers, such as ginger, cocoa and turmeric.
Read More
Women at lunch

Vegetarians at the Gates

Some 7% of consumers identify themselves as vegetarian; however, 36% indicate the use of meat alternatives.
August 12, 2013
Less than half of consumers who use meat alternatives are using the products in place of real meat, and 16% indicate using the products alongside meat offerings.
Read More
Organic Vegetables

Westin Acquires Dominex

Westin Foods has expanded its Health and Wellness division by acquiring a majority interest in Dominex, LC, of St. Augustine, Fla.
April 19, 2013
This acquisition will bring about the creation of Dominex Natural Foods.
Read More
crust

Vegan vs. Vegetarian

August 10, 2012
A recent Gallup survey found 5% of the U.S. population label themselves as vegetarian.
Read More
news

Vegans Not Getting Enough Iodine

June 6, 2011
Some vegans may not be getting enough iodine in their diets, suggests a study published online ahead of print on May 25, 2011, in The Journal of Clinical Endocrinology and Metabolism.
Read More

Savvy Savory Trends

June 3, 2010
Foodservice offerings, from side dishes to main meals, provide insights into tantalizing savory concepts and trends that tempt and inspire.


Read More

On the National Menu -- May 2010

May 6, 2010
Men taking to veganism; beer expanding its presence beyond beverages.
Read More

EVENTS

Webinar

3/30/23 to 3/30/24
Contact: Meg M.

Plant-Based Foods + Beverages: What’s New? What’s Next?

ON DEMAND: Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.

Read More

Webinar

6/20/23 to 6/20/24
Contact: Meg M.

Beef Up Plant-Based Proteins For Tasty Meat Substitutes

ON DEMAND: This “must-see” webinar will graphically demonstrate how this is accomplished with hard data including meat analog graphs, sample analyses, and sensory profiles.

Read More

Webinar

6/27/23 to 6/27/24
Contact: Meg M.

Turn Insight Into Innovation: Clean Label Formulating for Today’s Evolving Consumer

ON DEMAND: Consumers continue to evolve when it comes to their expectations and choices with “clean label” food selections. Webinar panelists will discuss trends and technical solutions—for both today and tomorrow—involving clean label, plant-based, and processed foods and beverages.

Read More

Webinar

7/26/23 to 7/26/24
Contact: Meg M.

Keep it Clean: Appealing Natural & Organic Foods

ON DEMAND: This webinar will explore the steadily rising consumer interest in health and wellness. Moreover, natural and organic products are fitting consumer demand for healthier snacking, “functional” beverages as medicine, sustainability, and a new generation of plant-forward and/or plant-based meat and dairy alternatives.

Read More

Webinar

8/2/23 to 8/2/24
Contact: Meg M.

The Future of Plant-Based Food Characterization

ON DEMAND: We will discuss a portfolio of analytical instrumentation that helps to accelerate the formulation, development, production and quality control of novel, safe, shelf-stable and great-tasting plant-based foods.

Read More

Webinar Sponsored Webinars Sponsored

9/28/23 to 9/28/24
Contact: Meg K.

Powerful Protein—From All Perspectives

There’s no more dynamic food and beverage ingredient market than that of protein. Join us as Elohi Strategic Advisors Founder, Stephanie Lind, leads an energetic panel discussion of all the emerging trends, twists, and technologies in protein.

Read More

Webinar Sponsored Webinars Sponsored

10/5/23 to 10/5/24
Contact: Meg K.

From Taste to Texture: Plant-Based Caviar Alternative

The plant-based food market is growing faster than ever, and this growth doesn’t stop on land. This webinar will address a number of issues in developing great-tasting, high-class seafood alternatives.

Read More

Webinar Sponsored Webinars Sponsored

10/19/23 to 10/19/24
Contact: Meg K.

Innovating Plant-Based Products: Pasteurization, ESL, UHT & HTST Insights for Success

Successfully developing and producing these products means accommodating their unique needs in both R&D and production. We will take a high-level look at how these products differ from their dairy counterparts and how this affects the choice of process styles (indirect vs. steam injection), process and temperature requirements, homogenization location and pressure requirements.

Read More
Subscribe For Free!
  • eMagazine Subscription
  • eNewsletters
  • Online Registration
  • Manage My Preferences
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Prepared Foods audience. All Sponsored Content is supplied by the advertising company. Interested in participating in our Sponsored Content section? Contact your local rep.

close
  • Handful of Partially Shelled Pecans
    Sponsored byAmerican Pecan Promotion Board

    Pecans Can Help You Crack Your Next Pre-Packaged, Grocery Aisle or Alternative-Ingredient Innovation

  • Different Formats of Cherries
    Sponsored byU.S. Tart Cherry Industry

    Montmorency Tart Cherries Tap into the Quest for Rest

Popular Stories

FlavorTrendsFeature_0923_780.jpg

Top Flavor Trends in Food Formulations

SOI_23_WinnerLogo.jpg

Prepared Foods’ 21st Annual Spirit of Innovation Food + Beverage Awards

ThrillingFoods_BAKON_SOI23B_780.jpg

Bacon—Without the Oink

Events

September 28, 2023

Powerful Protein—From All Perspectives

There’s no more dynamic food and beverage ingredient market than that of protein. Join us as Elohi Strategic Advisors Founder, Stephanie Lind, leads an energetic panel discussion of all the emerging trends, twists, and technologies in protein.

October 5, 2023

From Taste to Texture: Plant-Based Caviar Alternative

The plant-based food market is growing faster than ever, and this growth doesn’t stop on land. This webinar will address a number of issues in developing great-tasting, high-class seafood alternatives.

View All Submit An Event

Products

Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

See More Products

CHECK OUT OUR NEW POWER TRENDS

Immunity Logo
Natural & Organic Logo
Plant Based Logo
Protein Logo
Sugar Reduction Logo Sustainability Logo

Get our new eMagazine delivered to your inbox every month.

Stay in the know on the latest food & beverage product development trends.

SUBSCRIBE TODAY!
  • More
    • Want More
    • Connect
    • Editorial Guidelines
    • New Product Submission Form
    • Food & Beverage Brands
    • Custom Content & Marketing Services
    • Market Research
    • List Rental
    • Survey And Sample
  • Advertise With Us
    • Advertise
    • 2024 Planning Guide
    • 2023 Planning Guide
  • Subscribe
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY
    • UPDATE MY PREFERENCES

Copyright ©2023. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing