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.
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.
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.
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.
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.
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.
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.
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.
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.