Gardein's new Ultimate Plant-Based Burger looks, cooks and smells like real meat for a satisfying burger experience, according to the company. The new burger adds to Gardein's reputation for delivering meat alternatives.

Innova Market Insights identifies the plant-based revolution is one of the world’s top trends. And that’s with good reason: the market for plant-based foods shows double-digit growth. 

MGP Ingredients (Nasdaq MGPI), a leading maker of plant-based proteins and starches, announces the ProTerra™ line of textured proteins. ProTerra expands MGP’s offerings with a new textured pea option that joins its proven textured wheat series (formerly known as TruTex®), giving food formulators a range of choices ideal for almost any application.

Best known for its indulgent, dessert-inspired snacks, TRUWOMEN protein bars will soon be known as TRUBAR. Based on feedback, the company will shortly be announcing a rebrand of its bars, which will also feature updated packaging with the new name. 

Merit Functional Foods is committed to exceeding expectations for plant-based protein, providing the market with disruptive protein ingredient solutions that offer unmatched purity, exceptional taste, and excellent solubility. 

Allergen- and soy-free stabilizing and texturing systems based on potato and pea protein can be used to make a wide range of products, from cold cuts to salami to bacon. 

The supply agreement builds on a longstanding partnership that began approximately 10 years ago, and significantly increases the amount of pea protein to be supplied by Roquette to Beyond Meat over the next three years as compared to the amount supplied in 2019.

Attendees of the Winter Fancy Food Show in San Francisco will be the first to try seven new 14oz dairy-free flavors and two new dairy-free Sammies. 

Cargill’s sugar-reduction tools were on full display. EverSweet stevia sweetener teamed up with Cargill’s new ClearFlo botanical extract in a peach tea-flavored energy shot, packed with 150mg of caffeine--with no added sugar necessary.

Starches, fibers, and gums are co-products constituting the majority composition of plant materials. They are emerging as destination ingredients in a market that is increasingly averse to synthetic ingredients and also questioning the regular use of animal-based ingredients.