Food processors using plant-based proteins are moving beyond beef. Several different companies are testing plant-based chicken nuggets, plant-based fish filets, plant-based salmon patties, and plant-based pork ribs. 

Calyxt, pronounced [kay-lixt] is derived from the Latin term calyx, the sepals that surround, protect and support a plant bud and flower. The added “T” signifies how Calyxt is leveraging advanced technologies (like TALEN® technology) to bring healthier, more sustainable products to market.

Lycored, a global leader in natural, lycopene-based color ingredients for food and beverages, has completed a delicatessen style ham meat alternative stability study on its color portfolio. 

Fuchs North America, a leading maker of seasonings, flavor systems and taste solutions for the food industry, introduces the “Next Level Vegan Collection,” a new line of flavors to enhance popular plant-based foods. The collection’s four seasonings bring craveable flavors to vegan favorites, elevating them to a whole new level. 

Nutiva launched Organic MCT Protein, a line of plant-based powders made with fast-burning medium-chain triglycerides (MCTs) and plant protein to boost energy. The powders increase endurance, aid in weight loss and management, and support brain health.

ONE Brands, a protein bar brand, and makers of ONE® and ONE® PLANT™ Bars, introduced two new plant-based varieties. The new additions to the ONE PLANT line, Churro and Carrot Cake flavored protein bars, are available on Amazon.

Beyond Meat, Inc., a leader in plant-based meat, announced its latest product innovation, Beyond Breakfast Sausage™, will start to hit retail shelves by the end of March.

Every two years, this specialist for stabilizing and texturing systems invites its worldwide employees and sales partners to a Sales Network Meeting. One of the goals is to present the current trends and expectations in the different markets, along with innovative product concepts to address them.

“While an increasing number of consumers are choosing plant-based meat alternatives for sustainable and nutritional reasons, they still insist on the experience of traditional meat,” says Mark Stavro, senior director of marketing. “Fat is a fundamental driver of the sensory and culinary experience of meatless foods, and it takes the right ingredients, scale, and technical expertise to create high quality products for this growing category.”

Technomic data shows that 24.9% of foodservice operators menu plant-based protein with predictions of 27.7% in two years’ time, by Q3 2021. Datassential research shows 22% of consumers “embrace” a flexitarian diet, consuming meat some of the time, but mixing it up with more plant-based options. Even more, a glance at one menu item, vegetarian burgers, shows demand increasing 29% between 2014 and 2018 (NPD Group).