plant-based

Items Tagged with 'plant-based'

ARTICLES

2018 Predictions: Beverages

Five Dairy Alternative Beverage Trends for 2018

Plant-based dairy alternatives are gaining ground on milk and other traditional dairy beverages

November 6, 2017

Spurring the segment's growth will be plant-based dairy alternatives, which are expected to come to represent 40% of the combined total of dairy and dairy alternative beverages, up from 25% in 2016 when dairy alternative beverages alone accounted for barely $6 billion in retail sales.

Q&A with Chef Rob Corliss

A chef’s perspective on ingredients for external and internal "crunch" and texture.

July 11, 2017

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Prepared Foods talks with Chef Rob Corliss, owner of All Things Epicurean (ATE), a culinary consulting company in Nixa, Mo.

America's Fastest Growing Plant-Based Food Company

Maker of plant-based foods is highlighted as a Top 20 Growth Brand by SPINS

May 19, 2017

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Cheese alternatives, which accounts for the majority of Daiya's core business, is also the fastest growing category in the plant-based sector

Plant-Based Market Grows, Remains Niche

Innovation and expansion surround plant-based dairy and meat alternatives

May 11, 2017

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According to The NPD Group, a leading global information company, the market for plant-based alternatives is still evolving as consumers begin to leverage these items because of food allergies or they’re seeking what they believe to be more healthful options.

Dean Foods, Good Karma Foods Strike Deal

Investment and distribution deal to accelerate brand growth

May 10, 2017

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Dean Foods will take a position in the brand and joins lead investor 2x Consumer Products Growth Partners in support of Good Karma.

Upton’s Naturals Vegan Mac & Ch’eese

New Ch’eesy Mac and Ch’eesy Bacon Mac are made with clean ingredients and nut-free cheese

May 10, 2017

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The product is packaged with ready-to-eat, large and ridged macaroni noodles and a prepared pouch of nutritional yeast based cheese

Veggie-minded Consumers Influence the Menu

The movement toward vegetables isn’t rooted in a desire to avoid meat; it’s rooted in a growing demand for nutritious, plant-based food

Darren Tristano

May 9, 2017

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Although only a minority of consumers say they follow a specific type of diet, such as a vegan or vegetarian, consumers report eating more vegetables today than a year ago.

Vegan Variety: Plant-based Foods Trend

Plant-based foods trend fuels new vegan products, growth in new categories

Lu Ann Williams

May 8, 2017

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Experts project that at least 2.5% of US adults follow a strict vegan diet. Interestingly, this figured is dwarfed by rising numbers of consumers who are not on a strict vegan diet—but appear to be looking for new vegan food and drink options.

Omya: Add Value, Versatility

Calcium ingredients meet versatile demands—from plant-based products to functional foods and beverages

May 8, 2017

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Omya will use its Las Vegas IFT Show Booth #2426 to will present its versatile portfolio of high purity calcium carbonates and ingredients.

REBBL Rolls Out Three New Flavors

New flavors include Reishi Cold-Brew, Turmeric Lemon Tart and Cold-Brew Protein

April 19, 2017

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Each of the new flavors brings REBBL's unique blend of Righteous Plant Alchemy into the bottle and highlights the benefits of the latest trends in wellness.

EVENTS

How to Develop a More Savory, Cleaner Label Plant-Based Product

The explosion of interest in plant-based products has challenged the food industry to develop savory alternatives comparable to the animal products they are designed to replace. Read More

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Dairy Innovation

Innovation in the dairy category has flourished under pressure from the trend toward plant-based and dairy alternative food products.

Natural dietary benefits from healthy fats to gut health have positioned the dairy category to leverage basic, inherent health claims for future innovation.

Posted: July 5, 2017

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.

The explosion of interest in plant-based products has challenged the food industry to develop savory alternatives comparable to the animal products they are designed to replace.