Moving Mountains’ plant-powered meat requires less land, less water, and produces less greenhouse emissions than animal protein. It looks, smells, and tastes as indulgent as traditional meat, so it can be enjoyed guilt-free.

Interest in plant-based nutrition shows no signs of slowing down and this certainly confirms Innova Market Insights' earlier choice of "The Plant Kingdom" as one of its Top Trends for 2019.

“People are motivated to alter their diets to include more plant-based foods because they believe it will enhance their overall wellness, provide specific health benefits and help the environment,” says Mark Cornthwaite, marketing manager, DuPont Nutrition & Health. 

Consumers looking to try The Future of Protein® can find Beyond Sausage at over 4,000 grocery stores, restaurants and sports stadiums nationwide.

Woodside currently serves on the boards of ServiceNow and the American Red Cross. He graduated from Cornell University and Stanford Law School.  

Modifying flavors, whether enhancing them without changing them or masking bitter or off notes from necessary ingredients, requires an in-depth understanding of ingredients and their components.

Looking to take a bite out of the multi-trillion-dollar meat industry, Beyond Beef aims to replicate ground beef, the largest segment in the beef category. The area is ripe for innovation with nearly 70% of consumers reducing their meat intake, with a particular focus on red and processed meat.

Impossible Foods launched its next-generation Impossible Burger at the International Consumer Electronics Show (CES) -- the first food ever showcased at the show, which features breakthrough technologies from connected homes to autonomous cars.

Drink To Your Health is a collection of better-for-you beverages while Meatless Meals addresses consumers’ effort to eat less meat and incorporate more plant-based protein into their diets. A Passage To India capitalizes on the growing younger demographics’ attraction to multicultural flavors while Steeped In Culture taps into consumers’ interest in high-impact fermented and pickled flavors. 

As 2019 opens its doors, the race to provide protein as both a nutritional enhancement and a primary formulation component will become more heated.