Aleph Farms, Ltd., announced its new sustainability strategy: to eliminate emissions associated with its meat production by 2025 and reach the same net-zero emissions across its entire supply chain by 2030.

New varieties include Caramel Peanut, Hazelnut Cheesecake and Lemon Meringue Pie. The new flavors are each chocolate-based and steer the line toward protein bar decadence.

Plant-based proteins dominated the food and beverage landscape in 2019 — driving new product introductions and overall industry buzz. As food companies look for ways to keep pace with the rapidly expanding and evolving market, ADM has identified key trends that will drive innovation and growth in the plant-based protein space in 2020 and beyond. 

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. 

Each generation dictates the characteristics that help define their particular group. In fact, one research organization has bestowed the nickname “True Gen” onto Gen Z, due to their passion for authenticity.

UNiTE Food, a new entry in the protein bar category, introduced a line of protein bars inspired by comfort foods and favorite childhood flavors from around the world.

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.

SunflowerFamily USA, a company dedicated to creating textured sunflower protein-based foods, launched a high-protein plant-based cereal. Organic Sunflower Protein Crisps is a breakfast option made from organic sunflower seeds.

To broaden the understanding and benefits of egg functionality in food matrices, the American Egg Board (AEB) has developed a one-of-a-kind, online Egg Functionality curriculum in collaboration with premier online culinary school, Rouxbe Global Food Group. 

Nature's Fynd, a food tech company producing a protein from a microbe originally discovered in the geothermal springs of Yellowstone's ancient volcano, has raised $80 million in new funding.