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Home » Keywords » meat analogs

Items Tagged with 'meat analogs'

ARTICLES

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Gardein Ultimate Plant-Based Collection

The new line-up includes plant-based versions of bratwurst, buffalo wings, spicy chick'n fillets
May 16, 2022
No Comments

The new foods are the latest additions to Gardein's Ultimate Plant-Based collection, which debuted in 2020 with the arrival of the Ultimate Plant-Based Burger, and continued the following year with the first three Ultimate Plant-Based Chick'n items: tenders, nuggets and fillets.


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CATEGORY INSIGHTS: PLANT BASED

Seventy-Nine Million US Households Now Buy Plant-Based Products

Consumers are motivated by an interest in foods that are better for their health and deliver on positive environmental impact and social responsibility
April 22, 2022
One Comment

Amidst turbulent economic conditions amplified by the pandemic, supply chain issues, and inflation, new data released by the Plant Based Foods Association (PBFA), The Good Food Institute (GFI), and SPINS, shows US retail sales of plant-based foods grew 6.2% in 2021 over a record year of growth in 2020, bringing the total plant-based market value to an all-time high of $7.4 billion.


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Beyond Meat Jerky

The new snack was created by Beyond Meat and PepsiCo's Planet Partnership, a joint venture that creates innovative snack and beverage products made with plant-based protein
April 5, 2022
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Beyond Meat Jerky offers a full-flavored, on-the-go snack experience that furthers Beyond Meat and PepsiCo's shared passion for creating products that are better for both people and the planet.


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OZO Plant-Based Shredded Chicken

OZO Plant-Based Chicken and Bacon

OZO will introduce the True Bite Experience at Natural Products Expo West
February 24, 2022
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The True Bite Experience brings together what consumers know about meat, for a complete savory experience, made from plants.


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New Technologies Spur Innovation in Plant- and Cell-Based Meat, Poultry and Seafood

Plant-based meat hit $1.4 billion in 2020, with sales growing 45%, up from $962 million in 2019
Bob garrison 200x200
Robert Garrison
February 21, 2022
One Comment
Trying to capture the fast-moving plant- and cell-based meat industry is something akin to taking a picture with an old Polaroid instant film camera. It’s only a very quick, momentary snapshot in time while the subject continues to change.
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Buitoni, Impossible Foods Ravioli in Two Flavors

New ravioli products contain no rBST cheese, animal hormones or antibiotics and are a good source of protein with 13g per serving
November 10, 2021
One Comment

Buitoni, a leading national brand in the refrigerated pasta and sauce categories, is expanding the refrigerated pasta category with Impossible Foods to meet consumers' interests in functional plant-based meat products.


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Beyond Chicken Tenders
NEW ON THE MENU

New Items Landing on Restaurant Menus in September 2021

This month's collection includes oat milks and plant based dishes
September 28, 2021
No Comments

Prepared Foods showcases plant-based meat, dairy alternatives.


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Editorial View: David Feder

Tipping Point: How Americans Perceive and Enjoy What They Consume

Analogs of familiar products that have few or no calories have ensured that foods and beverages are not destined to remain the same
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David Feder , RDN
July 13, 2021
No Comments
Consumers’ concerns over “green” issues also rose sharply. Upcycling, organics, sustainability, corporate responsibility, and living wages reached enough of a tipping point in the consumer zeitgeist where the Hartman Group termed sustainability and company responsibility a “business imperative.”
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international_taste_solutionsLEAD

Culinary Art Meets Flavor Science as Research Chefs Seek to Take Flavor to the Next Level

The marriage of ingredients and technique is the foundation for boosting any flavor profile in product development and manufacture
John Csukor, Editorial Contributor
May 10, 2021
No Comments
Nearly every Old World cuisine holds the keys to building flavor, not only through indigenous ingredients but also through its cooking techniques. While batch production often necessitates shortcuts, it is possible to lose sight of the fundamentals that make culinary creation worthwhile. Fortunately, there is something of a revival happening in which even larger prepared food makers are reintroducing those basics of culinary art.
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Sophie's Bionutrients Unveils Plant-Based Burger Patty Made from Microalgae

The alternative meat patty contains 25g of proteins, and nine essential amino acids
April 1, 2021
No Comments
Sophie's Bionutrients, a next-generation sustainable urban food production technology company, has pushed the frontiers of plant-based food by developing burger patties made from microalgae.
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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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