New vegetarian meats made with twin-screw extrusion are gaining popularity as more food processors discover the versatility of this technology to transform plant proteins and other raw ingredients into consumer-approved meals.

Despite the rise in interest in plant-based or lab-grown protein, market researcher Packaged Facts finds that actual consumption is very low compared to demand for beef, pork, chicken and turkey.

Among the collection’s offerings are seasonings and blends for proteins, sides and dairy. These items are also the starting point for food manufacturers and foodservice establishments to develop their own unique signature product offerings, with Fuchs’ culinary specialists at their side.

Kalsec’s ingredient, culinary and trend experts walked around and took note of a few trends on the floor. Here are five major trends showcased at IFT.

thinkThin Protein & Probiotics Oatmeal is specially crafted with 1 billion CFUs of live probiotics to support overall wellness, 6g of fiber to help support digestion, plus the benefit of 10g of protein to help provide satiety and energy to start the day.

If only a minority of consumers are following meatless diets, then why is there continuous growth of plant-based food at restaurants?

Plant-based proteins aren't just for vegans and vegetarians anymore as US consumers seek more protein in their diets and plant-based foods become more available and tastier.

"Innovation drives our company's growth, and snacks have played a large role in that growth since 2016," said Lauren Keller, senior brand manager at Columbus. "Since then, The Columbus® brand has grown 18%.  And we always keep to our San Francisco heritage and love for craft meats." 

The new protein chips garnered 72% of reader votes, creating a echoing expanse between first and second place. Reddi-wip Non-Dairy Almond, Coconut varieties grabbed the runner-up spot, while YQ by Yoplait finished third.

The innovative minerals act as flow aids and anti-caking agents—while they minimize dusting. Thanks to the consistent porosity of the particles, they offer a carrier functionality of up to 55% loading capacity for vitamins, flavors and other actives.