New functionally focused line offers plant protein and gut balance varieties
October 24, 2023
The innovative line – available in both Gut Balance and Plant Protein varieties – is a celebration of ingredients baked to unlock the nutrition of diverse and nutrient-rich whole grains.
Prepared Foods invites you to explore UmamizymeTM Pulse from Amano Enzyme, a powerful specialty food enzyme that transforms plant products into a savory experience that rivals the flavor and texture of animal meats.
Prepared Foods talks with executives at OWYN (Only What You Need), a New York City-based processor of plant-based protein and nutrition shakes and powders.
With plant-based, vegetarian and vegan food products meat becoming more common, formulators hope to create more complex applications and address health-conscious consumers’ demands for variety and good taste.
Phase 1 of the project involves the acquisition of a 118,000 square foot plant in Indianapolis
January 12, 2021
Maple Leaf Foods announced that its wholly-owned subsidiary, Greenleaf Foods, SPC, a leader in plant protein products, is advancing plans to increase tempeh production capacity through the acquisition and planned build-out of a food processing plant in Indianapolis.
Extrusion-processed plant proteins mimic the attributes of real meat
November 30, 2020
Consumer preference is shifting toward plant-based meat substitutes perceived to be healthier for people and the planet. Meat analogs present an opportunity for food manufacturers, but they can be challenging to produce in order to deliver pleasing taste and texture.
The puffs are made in small batches from pure stone-ground black teff
October 16, 2020
Created by Ethiopian entrepreneur Bethlehem Tilahun Alemu, Tefftastic is a 100% teff snack. Tefftastic™ Puffs are made in small batches from pure stone-ground black teff, Earth's Original Ancient Grain® and a gluten-free super foods.
The partnership will accelerate construction and commissioning of Merit’s world class extraction facility
August 28, 2020
Merit Functional Foods announces a new partnership with Bunge Limited that will bolster its mission to provide plant-based protein ingredients with purity and quality.
ON DEMAND: Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.
ON DEMAND: This “must-see” webinar will graphically demonstrate how this is accomplished with hard data including meat analog graphs, sample analyses, and sensory profiles.
ON DEMAND: Consumers continue to evolve when it comes to their expectations and choices with “clean label” food selections. Webinar panelists will discuss trends and technical solutions—for both today and tomorrow—involving clean label, plant-based, and processed foods and beverages.
ON DEMAND: This webinar will explore the steadily rising consumer interest in health and wellness. Moreover, natural and organic products are fitting consumer demand for healthier snacking, “functional” beverages as medicine, sustainability, and a new generation of plant-forward and/or plant-based meat and dairy alternatives.
ON DEMAND: We will discuss a portfolio of analytical instrumentation that helps to accelerate the formulation, development, production and quality control of novel, safe, shelf-stable and great-tasting plant-based foods.
ON DEMAND:There’s no more dynamic food and beverage ingredient market than that of protein. Join us as Elohi Strategic Advisors Founder, Stephanie Lind, leads an energetic panel discussion of all the emerging trends, twists, and technologies in protein.
ON DEMAND: The plant-based food market is growing faster than ever, and this growth doesn’t stop on land. This webinar will address a number of issues in developing great-tasting, high-class seafood alternatives.
ON DEMAND: Tastes, trends, and teamwork helped seven new products earn top honors in Prepared Foods’ 21st annual Spirit of Innovation (SOI) Awards competition this summer.
ON DEMAND: This webinar will explore how specialty enzymes can be utilized by manufacturers to produce creamy, foamy plant-based milk, melty, stretchy cheeses, and buttery plant-based oils.
ON DEMAND: Successfully developing and producing these products means accommodating their unique needs in both R&D and production. We will take a high-level look at how these products differ from their dairy counterparts and how this affects the choice of process styles (indirect vs. steam injection), process and temperature requirements, homogenization location and pressure requirements.