Consumer trend, new product and ingredient options for the formulation of plant based, vegetarian and vegan foods & beverages.
EXPLORE PLANT BASED INSIGHTS
“Given the success of our Matcha Almond Latte, we’ve expanded our line of tea beverages with Chai Almond Latte based on the growing popularity of chai tea lattes and consumer demand for easy solutions for café favorites at home,” said Suzanne Ginestro, Califia’s chief marketing officer.
Since its inception, Armored Fresh has been committed to breaking the stereotype that plant-based cheese is a bland, unsatisfactory solution made only for vegans.
Created with daily empowerment in mind, REBBL's 20g Protein beverages are 100% organic, non-GMO, and crafted with a triple adaptogen blend, including Maca, Ashwagandha, and Reishi.
Founded by Kevin Eve and Jacob Conway who had a passion to provide consumers with healthy plant-based beverages, Uproot provides a convenient solution while increasing sustainability through packaging reduction.
Veggie-based pasta brand incorporates new manufacturing process to launch eight revitalized products featuring improved recipes and contemporary packaging
The updates include a completely refined recipe and a modern packaging design for all its items including Veggiecraft Cauliflower Rotini, Veggiecraft Zucchini Penne, and Veggiecraft Sweet Potato Spaghetti.
This move follows the success of Redefine Flank within foodservice outlets, in more than nine countries amid widespread acceptance from meat-lovers, flexitarians, vegetarians, and vegans alike.
Planteneers’ new space can host customers for collaborative product development sessions with a full plant-based meat laboratory and a plant-based dairy laboratory (coming online soon-). The Aurora building also houses sales, distribution, marketing, product managers and R&D team members.
"We want to provide plant-forward options that appeal to all the various reasons why diners are eating more plants. This includes plant-based alternatives such as Molly’s Kitchen Plant-Based Smashed Patty," said Stacey Kinkaid, vice president of product development & innovation, US Foods. "This also includes chef-inspired, vegan options such as our Chef’s Line Tempura Brussels Sprouts and vegetarian options such as Molly’s Kitchen Mexican-Style Cheese Stuffed Cigars."
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: 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.
ON DEMAND: Prepared Foods hosts its third annual Plant-Based Foods webinar and explores tastes, trends and technologies in the growing plant-based foods market.