The plant-based burger will be topped with smoked cheddar cheese, pickles, onions and served on a signature bun
April 12, 2018
Impossible Foods discovered a scalable, affordable way to make heme without animals: the company engineers and ferments yeast to produce a heme protein naturally found in plants, called soy leghemoglobin. The heme in the Impossible Burger is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat — and while it delivers all the craveable depth of beef, it uses far fewer resources.
Inclusion Technologies’ new savory inclusions line includes vegan bacon bits
April 9, 2018
Dennis Reid, vice president of business development, notes, “We developed this new product in response to demand and requests from several customers who had recently lost their incumbent supplier for their bacon bits. So we went to work and within 60 days we had formulated and commercialized an alternative for them.”
Sethness offers caramel colors for meat replacers and substitutes in plant-based protein applications
March 22, 2018
Sethness can help food companies develop new offerings that pass the “eye test” with plant-based products that look more appetizing. As mentioned, the market for meat alternatives and substitutes is booming, and these finished products commonly incorporate caramel color to help achieve the typical appearance of meat.
MGP’s TruTex benefits producers and consumers of foods rich in plant-based protein
January 26, 2018
These include a fibrous structure identical to chicken and pulled pork, for instance, as well as selections that resemble crumbled beef and are just right for producing beef-like patties, fillings for tacos, burritos and wraps, as well as principal ingredients for Sloppy Joe mixes, chili and similar dishes.
Consumers and the food industry are now recognizing the opportunity that veg-based options present in terms of versatility, exposure to new flavor profiles and evolving the way we eat.
ICL Food Specialties highlights vegan food trends at SupplySide West
September 22, 2017
Food scientists from ICL Food Specialties have formulated alternative protein solutions that hit the jackpot when it comes to delivering optimal texture, taste and mouthfeel.
Frutarom offers a natural, vegan-friendly red for plant-based meat analogs
September 6, 2017
In response to the growing demands for vegan eating, Frutarom Natural Colors Business Unit launches Bright’n Free Red Rosy, a clean-label, all natural red color line for plant-based meat analogs.
MGP’s TruTex provides an ideal choice for creating tasty veggie burgers
July 26, 2017
Whether replicating beef, pork, poultry, or even seafood, MGP’s TruTex® textured wheat proteins are ideal for creating a variety of tasty veggie burgers that are rich in protein.
Although only a minority of consumers say they follow a specific type of diet, such as a vegan or vegetarian, consumers report eating more vegetables today than a year ago.
Experts project that at least 2.5% of US adults follow a strict vegan diet. Interestingly, this figured is dwarfed by rising numbers of consumers who are not on a strict vegan diet—but appear to be looking for new vegan food and drink options.