"As demand for vegan cheese continues to grow, many consumers have been vocal about how difficult it has been to find a plant-based cheese that lives up to their expectations," said David Cherrie, Saputo Dairy USA vice president, marketing and innovation.

Beginning in 2020 and continuing through 2022, the coronavirus pandemic has had a significant effect on consumer habits. Packaged Facts' May 2022 National Online Consumer Survey indicated that 30% of consumers were still eating more fresh produce than they did pre-pandemic.

For the sixteenth consecutive year, almonds are the top nut in global new product development according to Global New Products data from Innova Market Insights, having been first recognized as the number one nut globally in 2006.

RIND® uses upcycled, rescued produce in its sourcing and drying processes while retaining the nutrient-rich fruit skin whenever possible. As a result, RIND® has successfully diverted more than 350,000 pounds of edible food waste in 2021, staying true to the brand’s mission to maximize nutrition and minimize waste. 

Chocolate and medjool dates are a common combination and Jooliettes date nibbles are a bite-sized indulgence.

Woodstock announced the launch of six new Plant Powered Organic Frozen Pastas. More than 50% of consumers enjoy pasta on a weekly basis, according to the company, and Woodstock’s latest expansion offers families nutritious, gourmet-quality ravioli and tortelloni that are ready to eat in minutes.

ZENB Spaghetti is a spaghetti product made from 100% yellow peas and is the latest addition to the brand's growing pasta portfolio that champions the better for the planet and better-for-you hero ingredient. 

GUUD created its Fuel products as a modern version of the traditional well-loved European muesli made with whole grains, nuts, fruits, and seeds. 

Ripple Foods uses gluten-free oats and pea protein in the new Oatmilk + Protein, ensuring the beverage is both gluten-free and 100% vegan.

Consumers are increasingly more interested in their health as well as issues of environmental protection and sustainability. As a result, many of these same consumer-shoppers are increasing opting for alternative proteins derived from plants and even insects.