Culinary Institute of America and University of California-Davis explore flavor-enhancing properties of mushrooms
September 19, 2014
A new study from the Culinary Institute of America and University of California-Davis, published in the Journal of Food Science, explored the flavor-enhancing properties of mushrooms and found that blending finely chopped mushrooms with ground meat enhances flavor and nutrition.
Dr. Praeger’s Sensible Foods introduces “seasonally inspired” veggie pancakes.
January 23, 2014
Dr. Praeger’s Sensible Foods has its own line for kids, as well as a broad assortment of veggie burgers, veggie pancakes and fish sticks, all designed for consumers seeking a meat alternative or simply a healthier snack option.
Some 7% of consumers identify themselves as vegetarian; however, 36% indicate the use of meat alternatives.
August 12, 2013
Less than half of consumers who use meat alternatives are using the products in place of real meat, and 16% indicate using the products alongside meat offerings.
Vegetarian diets have been linked with reductions in risk for several chronic diseases, including hypertension, but a new study has claimed that they are also associated with reduced death rates.
June 5, 2013
The study noted that some evidence suggested that vegetarian dietary patterns could be associated with reduced mortality, but the relationship is not well established.
New USDA Certified Organic baked and refried beans from Pacific Foods are made with non-GMO ingredients.
May 16, 2013
The organic refried beans can be used in traditional Mexican dishes, as a meat alternative for lasagnas and pizzas, and even for thickening up creamy soups.