Brenntag Food & Nutrition, part of the Brenntag Group, is a provider of food ingredients to market places around the globe
February 18, 2019
In Canada, Brenntag Food & Nutrition offers supply chain management, logistics services, high level of product application and handling assistance from coast to coast, and most significantly, a commitment to quality that closely aligns with BI’s.
The three burgers are available in the frozen section at grocery stores
February 1, 2019
The family-owned food company, named by Women’s Health® as one of the best veggie burger brands, according to nutritionists, recently announced a global expansion into 15 countries in Europe, South America and the Caribbean.
The new Impossible Burger has as much bioavailable iron and protein as a comparable serving of ground beef from cows
January 9, 2019
Impossible Foods launched its next-generation Impossible Burger at the International Consumer Electronics Show (CES) -- the first food ever showcased at the show, which features breakthrough technologies from connected homes to autonomous cars.
Brenntag helps a bakery reformulate its gluten free pastry formula for vegan consumers
December 18, 2018
The esteemed reputation of JP Pastry’s products had been built on a trusted recipe. However, that recipe included egg, which, being an animal product, is off the menu for vegans.
Combined strategic investments accelerate production and expand portfolio of plant-based proteins, including pulse flours, concentrates and isolates
December 13, 2018
In February 2018, the company purchased a soy processing facility in South Sioux City, Nebraska and is making significant capital investments to transform the site to produce protein isolates from peas with expansion plans to include production of isolates from other pulses as well.
DuPont Nutrition & Health shares new research with insights about consumers’ plant-based eating behavior
November 16, 2018
The research, conducted with HealthFocus® International, highlights the significant market opportunity in plant-based food and the connection to many of the important trends shaping the American diet.
It's fall, a time when outdoor plants slow down in advance of winter. Then again, you could say the plant-based foods market still is in its budding, spring season.
According to Datassential, a large percentage of flexitarians hail from the Millennial population, however Americans over the age of 55 have embraced flexitarian habits as well.
While the media are abuzz with news of meat and dairy analogs from sources such as such as algae, insects, microbial biomass, and cultivated animal, plants still rule the meat and dairy substitute kingdom.
The first instant Noodle Cup with one full serving of vegetables releases new flavor based on consumer requests
October 8, 2018
Alongside the other Very Veggie flavors, Soy Sauce features a full serving of vegetables with a mix of edamame, carrots, bok choy and green beans. Grown from consumer requests, Cup Noodles Very Veggie Soy Sauce provides a vegetarian option that helps them add more vegetables into their daily routines.