Plant Based & Vegetarian
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MGP: Plant Protein

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. 
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Plant-based New Products

Looking for new plant-based food ideas? Potatoes lend themselves well to cutting-edge health and culinary trends
RJ Harvey
January 8, 2018
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.  
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ICL Food Specialties: Vegan Friendly Foods

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.
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Frutarom: Clean Label Red

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.
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MGP: Plant Power

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.
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Vegetables

Veggie-minded Consumers Influence the Menu

The movement toward vegetables isn’t rooted in a desire to avoid meat; it’s rooted in a growing demand for nutritious, plant-based food
Darren Tristano
May 9, 2017

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.


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Vegan Variety: Plant-based Foods Trend

Plant-based foods trend fuels new vegan products, growth in new categories
Lu Ann Williams
May 8, 2017

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.


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Driving Seafood And Vegetarian Purchases

Study reveals trends and data on consumers’ shifting consumption behavior and attitudes toward seafood and vegetarian dishes
March 14, 2017
Health concerns are largely driving consumers to eat seafood and vegetarian dishes, presenting an opportunity that operators and suppliers can leverage to drive traffic and grow sales. However, to broaden appeal, restaurants must overcome preconceptions regarding these dishes, which might otherwise deter consumers.
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TerraVia: Food Revolution

A culinary approach to working with algae, a “super-ingredient” that helps meet formulation challenges and consumer expectations
Marisa Churchill
Marisa Churchill
February 8, 2017
One of the greatest challenges facing manufacturers and their culinary teams is developing products that not only meet the health, environmental, and clean-label demands of consumers, but that also deliver the high-quality taste and texture profiles indispensable to success. It falls on ingredient makers and suppliers to support these efforts.
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TerraVia: Whole Algal Protein

TerraVia’s Whole Algal Protein earns Canadian approval, gains North American appeal
January 11, 2017
With this approval, TerraVia has successfully achieved regulatory approval for its portfolio of AlgaVia® Whole Algae Ingredients—including AlgaVia® Whole Algal Protein and AlgaVia® Whole Algal Flour—for food use across North America. 
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