Items Tagged with 'plant-based'

ARTICLES

Canvas Barley Milk Flavors
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
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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.
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Chef Rob Corliss Holding Squash

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.


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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. 
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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
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Vegetables

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.


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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.


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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.


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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.
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EVENTS

Webinar

6/2/21 to 6/2/22
Contact: Vania

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

ON DEMAND: 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.

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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

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