McCormick Flavor Forecast announces second quarterly flavor trends of 2019
April 16, 2019
Mexican food is one of the most beautiful, fresh and flavorful cuisines and continues to grow in popularity, with more than 237 million Americans who enjoyed Mexican food and ingredients in 2018.
On-trend platform addresses dietary and lifestyle food solutions
April 4, 2019
Based on customer insights, feedback and foodservice industry trends, Sysco Simply's first area of focus is plant-based dining, which encompasses vegan, vegetarian, flexitarian and plant-based protein products.
Hydrosol using IFFA 2019 to showcase complete solutions for meat, sausage and plant-based alternatives
April 2, 2019
Current consumer trends show that plant-based alternatives remain a topic of great interest, in part because they have clear advantages over meat in terms of sustainability and animal welfare.
IFIC finds consumers adopting an origins-focused approach when buying food
March 29, 2019
IFIC Foundation predicts that 2019 will bring a larger focus on the food journey, greater attention to food safety and allergens, continued consumer concern about sugar and increased popularity of plant-based eating.
New varieties include Sun-Dried Tomatoes, Roasted Garlic, Lemon Chive, and Pesto which are packaged in portioned medallions
February 28, 2019
“While the original Medlee line has developed a strong customer base, retailers have expressed interest in a premium seasoned cooking fat for vegan shoppers, as well as those consumers who avoid or limit dairy intake,” says Alberto Valdes, President and CEO.
Balchem unveils its “2020 Feature Flavor Program” with an eye on frozen dessert trends
February 13, 2019
We've been studying the macro flavor trends and the global market trends, and working hard in our R&D labs to bring you a new line-up of frozen dessert concepts featuring our unique ingredients, including flavor bases, variegates, and low melt inclusions.
New snack brand unveils lines of Crispy Mushrooms, Mushroom Jerky, Mushroom + Fruit or Meat Jerky, and Mushroom Snack Bars
February 11, 2019
The brand aims to provide great tasting, better-for-you snacks using mushrooms grown and handpicked on the South Mill farms in Kennett Square, Penn., the mushroom capital of the world.
Magnum Ice Cream introduces non-dairy, vegan-certified bars
February 6, 2019
Master chocolatiers source cocoa beans from Rainforest Alliance Certified™ farms and pair it with a creamy vanilla base made with a blend of coconut oil and pea protein, a plant-based alternative to dairy.
Company adds three new vegan-friendly varieties to its lineup
January 31, 2019
To make resolutions that much more attainable, Halo Top is bringing back Peanut Butter & Jelly, Blueberry Crumble and Peaches & Cream to its dairy lineup and adding three brand-new non-dairy flavors, including Peanut Butter & Jelly, Mint Fudge Cookie and Chocolate Hazelnut.