meatless - Page 1 | Prepared Foods

Smashburger, jack & annie’s Introduce Plant-Based Burger in Select Markets

Colorado, New York, and New Jersey locations will offer a jackfruit-based patty until April 25, 2023

January 26, 2023

jack & annie’s jackfruit patty can be substituted in any burger offering to give customers even more vegetarian-friendly options in-store.

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

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.

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

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.

American Flatbread Meatless Evolution

New line of plant-based, flash-frozen pizzas offer both vegetarian and vegan options

September 9, 2020

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.

Digiorno, Stouffer’s Plant-Based Innovations

Nestlé adds Sweet Earth Awesome Grounds meat alternative to oven-ready pizzas and lasagnas

December 17, 2019

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.

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

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.

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

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.

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

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.

Mighty but Meatless

November 30, 2011

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.

On the National Menu -- May 2010

May 6, 2010

Men taking to veganism; beer expanding its presence beyond beverages.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.

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