Prepared Foods’ R&D Application Seminars speakers discuss the challenges and opportunities in formulating for the gluten free- and vegetarian-inclined diets
February 16, 2017
Cellulose is sourced from wood and modified to render the water-soluble derivatives, methylcellulose (MC), hydroxypropyl methycellulose (HPMC) and hydroxypropyl cellulose (HPC).
Notable efforts at producing plant-derived meat substitutes and analogs abound. And sports and energy food and beverage designers tapped into the value of protein for active bodies years ago. Further, with a major shift under way to reduce reliance on meat as a primary daily source of protein, ingredient technologists are engaged in providing high-value, technologically advanced protein alternatives.
GO VEGGIE unveils new logo and packaging design across its product range
October 23, 2015
GO VEGGIE® is a brand reinventing itself in an effort to broaden its appeal to health-conscious as well as special dietary consumers. Coming off several new product launches, it is reportedly a bold move from GO VEGGIE.
Three varieties include crispy chick'n and kale, Italian meat-free sausage, and BBQ pulled porkless shreds
February 24, 2015
The products offer consumers a healthier protein meal to eat on the run. Ready in minutes, these products are rich in flavor and texture and provide a good source of iron with no cholesterol. Available now at select US retailers.