Consumer trend, new product and ingredient options for the formulation of plant based, vegetarian and vegan foods & beverages.
EXPLORE PLANT BASED INSIGHTS
Brand expands Olive Oil Cheese line to offer slices for everyday usage on sandwiches and other dishes
March 18, 2024
Crafted with non-GMO, vegan ingredients, each GOOD PLANeT Olive Oil Cheese Slice has 0g of saturated fat, 0mg cholesterol, and less than half the calories compared to dairy cheese. Most vegan cheeses are made with coconut oil, and therefore contain high amounts of saturated fat.
The Kraft Heinz Not Company aims to deliver on evolving consumer preference in the plant-based space
March 16, 2024
The launch of Oscar Mayer NotHotDogs and NotSausages is the latest example of The Kraft Heinz Not Company’s ambition to bring plant-based innovations to market faster. Further, the launch marks another exciting step in the joint venture’s continued expansion of its plant-based portfolio.
The new plant based milks are available in two varieties
March 13, 2024
Truly Grass Fed, a premium brand of sustainably-produced dairy products from the green fields of Ireland, expanded into a new category with the introduction of Truly Gluten Free Premium Irish Oat Milk.
AAK’s new AkoVeg coconut oil improves marbling in meat alternatives
March 12, 2024
AAK’s new AAK AkoVeg® 163-14 is a coconut oil and insoluble fiber flake offering that makes it possible for formulators to create a plant-based meat that contains less total fat and no cholesterol—yet offers similar visual appeal and cooking attributes as traditional marbled meat products.
The new convenient meal is vegan and contains 21 nutrients from plants
March 4, 2024
Gluten-intolerant shoppers can dig into a mac and cheese that, like the classic, is nostalgic, savory, and creamy. Gluten Free Cheddy Mac tastes like the regular Cheddy Mac and packs 13g of protein and 4g of fiber per serving.
Prepared Foods talks clean label snack trends and technology with Simon Sacal, CEO of Solely Inc. Since 2018-2019, this La Jolla, Calif., company has converted upcycled fruits and vegetables into a growing line of snacks (bars, jerky, dried fruit), confections (gummies) and even meal/side dish offerings (pastas).
The dairy-free dips are available in three varieties including Sambal Sweet Chili, Chili Crisp and Zesty Lemon
February 29, 2024
The soybean ingredients provide the base of the line. All three dips: Sambal Sweet Chili Dip, Chili Crisp Dip and Zesty Lemon Dip are dairy-free, nut-free, and made with premium, simple ingredients.
Cargill identifies five protein trends to watch in 2024
February 27, 2024
The alternative protein market—which spans everything from plant-based foods to cultivated meat to dairy alternatives—is still relatively young and evolving. At Cargill, we’re bringing our expertise in food and innovation to help expand the future of alternative protein for our customers and consumers.
The new Beyond Burger and Beyond Beef are the result of a multi-year research effort that included working with leading medical and nutrition experts to meet the standards of top health organizations
One of the most impactful changes to the recipe is the shift to avocado oil which helped reduce the saturated fat in the products by 60%1 to just 2g per serving while still delivering a juicy, mouthwatering eating experience.
New offering launches alongside ready-to-drink Matcha Almond Latte, Sweetened Iced Coffee, Chocolate Strawberry Almond Creamer and Organic Oat and Coconut Barista Blends
February 26, 2024
Nutritionally comparable to dairy, one 8oz serving of Califia Farms Complete contains the same amount or more of these nine essential nutrients as an 8oz serving of dairy milk: Protein, Calcium, Vitamin A, Vitamin D, Vitamin B12, Magnesium, Phosphorus, Potassium, and Riboflavin.
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: 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: 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.