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Plant-Based Protein Budding with Organic and Clean Label Food Shoppers

The novelty of the animal-free products are often enough to inspire meat-eating consumers to try them

September 13, 2019

Packaged Facts reveals that only 6% of Baby Boomers claim to eat flexitarian diets, while 13% of Generation Z considers themselves flexitarian, showing the trend is especially prominent in young people.

White Castle Celebrates One-Year of the Impossible Slider

Plant-based slider to become permanent menu item at all White Castle locations

September 13, 2019

In yet another example of its commitment to satisfy cravings of all kinds, White Castle plans to release a brand-new stuffing recipe using the White Castle Impossible™ Slider as the main ingredient.

Tyson Ventures Invests in New Wave Foods

New Wave Foods is focused on producing plant-based shellfish and plans to have a shrimp alternative ready for food service operators in early 2020

September 5, 2019

New Wave Foods is currently expecting to announce the launch of its Series A round in the near future.

Frill Whole Fruit & Vegetable-Based Vegan Ice Cream

Frill ice cream is certified vegan, gluten-free, non-GMO, kosher and paleo-friendly

August 22, 2019

Frill ice cream is certified vegan, gluten-free, non-GMO, kosher, paleo-friendly and—unlike other “healthy" low-cal ice cream brands—contains zero added sugar, sweeteners or artificial ingredients.

Impossible Foods Launches Co-Manufacturing Collaboration with OSI

OSI will expand production of Impossible Foods’ flagship product

August 22, 2019

OSI will begin producing Impossible Foods’ flagship product, the Impossible Burger, adding short-term capacity to Impossible Foods’ plant in Oakland. OSI will continue to expand production of Impossible Foods’ flagship product throughout 2019 and thereafter.

Before the Butcher 100% Plant-Based Chicken and Turkey Burgers

New products to provide broader variety of meat substitutes that replicate the taste and texture of meat

August 21, 2019

Prior to the launch of UNCUT’s new turkey and chicken burger options, consumers have been limited to plant-based beef burger taste and textures.

Fiberstar: Label Friendly

Fiberstar introduces natural citrus fiber system to replace methyl cellulose in plant-based meat alternatives to clean up food labeling

August 9, 2019

Having a stabilized gel emulsion with moisture control properties is critical for a meat-like texture and juiciness. Formulators heavily rely upon methyl cellulose to provide functional benefits that make plant-based meats convincing.

Mooala Organic Plant-Based Creamers

The new Mooala Creamers are USDA organic, dairy-free, gluten-free, carrageenan-free and non-GMO

August 9, 2019

Like all the company’s products, the new Mooala Creamers are USDA organic, dairy-free, gluten-free, carrageenan-free and non-GMO.

Ardent Mills: On-Trend Tastes

Grains and plant-based ingredients from Ardent Mills and The Annex by Ardent Mills™ support key industry priorities

August 7, 2019

At this year’s event, held in early June in New Orleans, Ardent Mills and The Annex by Ardent Mills (the Annex) showcased how grain-based innovations can lead the food industry by identifying, sourcing, growing and pioneering leading-edge ingredients.

Plant-Based Foods From All Angles: Investment, Ingredients and Innovation

Panelists from Big Idea Ventures & New Protein Fund, Siddhi Shot Corp. and Hungry Planet discuss plant-based product development

August 6, 2019

Come hear Elohi Founder and Chairman Stephanie Lind lead a multi-dimensional panel discussion about where industry stakeholders can quickly identify and pursue new opportunities and technologies.