Wholly Veggie Mozzarella Style Sticks with Truffle Flavor feature high-quality ingredients such as vegan mozzarella, natural truffle flavor, and a gluten-free upcycled cauliflower crust.

In two years, TiNDLE has grown from a presence in about a dozen restaurants across Singapore to offering its versatile plant-based chicken in thousands of restaurants and supermarkets globally, with a strong foothold in the meat-loving markets of Germany, the United Kingdom, and the United States.

Current Foods is the second acquisition by Wicked Kitchen within a year in a move that CEO Pete Speranza says is accretive to Wicked Kitchen's portfolio, focuses on an exciting growth segment, and is reflective of the plant-based industry's need for consolidation.

The plant-based sausages market is likely to reach a valuation of $1.3 billion in 2023, and $12.9 billion by 2033.

Consumers want to know that the products they purchase will deliver the benefits they value. It’s clear that they look to functional ingredients that improve their health. Innova’s number two trend, “Affordable Nutrition,” goes hand-in-hand with the top trend.

David Feder, Executive Editor-Technical for Prepared Foods sits down with Harold Bollaci, founder and CEO of The Vegg New York, LLC, and Rocky Shepherd, co-founder, inventor and artist, makers of The Vegg.

Industry focus has been on technological and industrial applications of alternative proteins, but it is the understanding of safety aspects that will be the key to long-term success.

Kansas Protein Foods, LLC is a textured soy protein supplier who does the manufacturing and the flavoring of its products onsite at its Hutchinson, Kan., facility, which has received a Level 2 SQF certification.

Lu Ann Williams, Innova Market Insights’ Co-Founder and Global Insights Director, discusses ongoing consumer interest in plant-based ingredients and the impacts on new foods and beverages.

Vegan meat substitute products are important foods on supermarket shelves and the demand is increasing: This is because the world’s population is growing steadily, and with it the challenge for the food industry to sustainably secure global nutrition.