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Home » Keywords » meatless

Items Tagged with 'meatless'

ARTICLES

NaturesFynd_900

SK Inc. Backs New Food Alternatives to Help Create a More Sustainable Global Food Chain

The South Korean company has invested nearly $100 million globally over the past year in plant-based or animal-free food companies
July 30, 2021
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SK Inc.'s investments are intended to accelerate the development of new food sources, such as plant-based and animal-free foods. These emerging food sources can help create more environmentally friendly methods of food production and make nutritious food options accessible to more consumers globally.
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HelloFresh_Bowl

Datassential Reveals Deeper Trends to Amp Up the Appeal of ‘Healthy’

MenuTrends database reveals operator trends for menu-ing healthy labels, to better engage consumers looking to refresh their eating habits
Emily Murawski
January 20, 2021
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Coming out of the holidays can be stressful enough, but 2020 brought on new anxieties with the COVID-19 pandemic; in fact, Datassential found that more than one-quarter of consumers increased comfort eating after initial shelter-in-place restrictions began.


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MeatlessEvolution_900

American Flatbread Meatless Evolution

New line of plant-based, flash-frozen pizzas offer both vegetarian and vegan options
September 9, 2020
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In the age of pepperoni shortages and a growing consumer trend towards flexitarianism (semi-vegetarianism), American Flatbread launched a line of plant-based, flash-frozen pizzas, Meatless Evolution.
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DiGiorgno_PlantBased_900

Digiorno, Stouffer’s Plant-Based Innovations

Nestlé adds Sweet Earth Awesome Grounds meat alternative to oven-ready pizzas and lasagnas
December 17, 2019
No Comments
DIGIORNO Rising Crust Meatless Supreme with SWEET EARTH Awesome Grounds and STOUFFER’S Meatless Lasagna with SWEET EARTH Awesome Grounds will help satisfy consumers looking for convenient and meat-free options.
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Hydrosol0618_900

SternMaid America: Ingredient, Product Solutions

SternMaid America and its sister companies using IFT Food Expo 2018 to showcase everything from on-trend ingredients to contract manufacturing
June 14, 2018
No Comments
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.
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Flavorful Fake-outs

Although most animal protein analogs are still made from soy, ingredients such as mushrooms, nuts, grains and even eggplant are providing new alternatives for meat.
April 11, 2013
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Fake meat—once almost exclusively from textured soy—was typically mealy, and the taste tended to be bland and garlicky, either serving as a placeholder for a cover-up sauce or overwhelming everything in its path.
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David Feder

Meatless Grows, No Bull

Texturized soy protein has reached an acme of popularity, elevated to a trendy, sought-after ingredient by those same Baby Boomers who once shunned soy burgers.
April 11, 2013
No Comments
In the early 1960s, public school kids knew all about meat analogs. We called it “mystery meat” and subjected the thin, overcooked and rubberized brown patties to the derision they merited.
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Hamburger

Mighty but Meatless

November 30, 2011
No Comments
Solbar, 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.
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On the National Menu -- May 2010

May 6, 2010
No Comments
Men taking to veganism; beer expanding its presence beyond beverages.
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May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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