As plant-based eating becomes increasingly mainstream, people are seeking out dairy-free and meat-free options to help satisfy diet preferences and achieve wellness goals.

Each refrigerated snack bar is made with freshly-ground organic peanut butter, organic honey, gluten-free oats, and delivers seven grams of whole food protein and eight superfood veggies, making it a nutritious solution for parents and a choice for kids.

Split was created through the meeting of award-winning chef and cycling enthusiast Jeff Mahin, restauranteur and business partner Christopher Meers, and elite performance nutritionist Dr. Philip Goglia.

The Cashew Butter Blondie combines the sweet flavors of caramel and honey to create a soft, cake-like treat that's topped with crunchy pecan pieces. The Raspberry Cocoa Brownie fuses dark chocolate with tart raspberry pieces for a winning blend of whole, real ingredients with no preservatives or artificial ingredients.

Koia's Fruit Infusions are made with wholesome ingredients that consumers can see and recognize to provide a clean, low-sugar protein option.

Made with just chickpeas or red lentils, Barilla leveraged its more than 140 years of experience to create a pasta with a unique taste and "al dente" texture, along with the nutrition benefits of legumes – providing a good source of plant-based protein and excellent source of fiber.  

The refreshing plant-powered hydration drink is available in three unique flavors: Strawberry Cucumber, Coconut Watermelon and Orange Grapefruit.

Though JoeFroyo Clean Label Creamer™ is made with high-quality Real California Milk® and cream, it is lactose-free – with probiotics and lactase converting the lactose into simpler, easy-to-digest carbohydrates.

Here's an example of flour power. When the National Restaurant Association (NRA) announced its 2018 annual Food and Beverage (FABI) award honorees, nine of the 36 winners were bakery products and/or baking companies.

Pasta is one of the few dishes that weathers any storm of shifting trends. On the American dinner table—and those of many other nations—there always seems to be room for pasta.