Biena will release three flavors of puffed snacks this April – Aged White Cheddar, Vegan Ranch and Blazin' Hot
March 4, 2019
Made from a simple, nutritious list of ingredients including chickpeas and lentils, Biena Chickpea Puffs are made with 7g plant protein and offer up to 40% fewer carbs than other leading puffed snacks per serving.
Israeli’s InnovoPro, developer of a 70% protein from chickpea, raises $4.25 million to boost production, distribute worldwide
December 7, 2018
Officials note that Margalit’s investment in InnovoPro adds to several impact investments he has made during the past few years and is part of an initiative to make Israel, in particular the Galilee region, a global foodtech leaser.
Artesa Chickpea Protein helps formulators create better tasting sports nutrition products without sweeteners and additives
November 7, 2018
You've made the decision to go with plant protein in your product. But if you're like most people, you've struggled with the issues they present in formulating a great product—particularly at higher protein levels. Without added sweeteners or masking agents, the taste doesn't compare to whey.
The latest offering from Barilla is available in four varieties and features one simple ingredient
September 10, 2018
Made with just chickpeas or red lentils, Barilla leveraged its more than 140 years of experience to create a pasta with a unique taste and "al dente" texture, along with the nutrition benefits of legumes – providing a good source of plant-based protein and excellent source of fiber.
Varieties of better-for-you snack include Dark Chocolate, Dark Chocolate Chai, Salted Caramel, and Honey Roasted Crunchy Chickpeas
June 12, 2018
Saffron Road’s chickpeas use antioxidant-rich Fair Trade Certified™ dark chocolate, or are swirled in buttery salted caramel and sweet, warm honey. All are dual Certified Halal and OU Kosher, as well as Gluten Free.
With each cycle of these shows, we’re privileged to encounter the vanguard of the trends in food, ingredients, and food tech. You could look at those as sort of the breadcrumbs along the path of where we’re heading in “Food World.” But sometimes, everything converges so that you also get a look at the substance of the path itself.
Check out the June 2019 issue of Prepared Foods, featuring our cover story on sugar reduction and sweetener strategies, how developers are meeting new demands for active performance products, and much more.