Plant Based & Vegetarian

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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.

Following the successful launch of Babybel Plant-Based last year Babybel® is bringing the first new flavor to its alternative dairy lineup with the introduction of Babybel Plant-Based White Cheddar Cheese Alternative this spring.

Pioneer of meat free, and home to Quorn, Marlow Foods announced plans to make the super protein in Quorn, mycoprotein, available to other food and beverage manufacturers.

Recent insights show more consumers eat more plant-based meat, poultry, and seafood analogues from restaurants because these foods are prepared in the same way as animal proteins.

With more than 100,000 internet searches per month for “vegan recipes” and “vegetarian recipes”, it’s clear there is high demand for plant-based meals. The survey found that 52% of adults are vegan-curious and illustrated consumers’ desire for time-saving solutions to preparing plant-forward dishes. In fact, 56% of adults said they want shortcuts to plant-based meals. 

The Bel Group and biotech start-up, Climax Foods Inc., announced a unique partnership designed to create a new generation of plant-based cheese aiming to meet the main challenges of the food transition: combining pleasure, nutrition and reducing the carbon footprint.