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Plant Based & Vegetarian
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Vegetarians at the Gates

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.

Jamba's Green Fusion

Jamba Green Fusion fruit and veggie smoothie is the latest smoothie kit developed by Inventure Foods, in partnership with Jamba Juice Co.

June 20, 2013

Green Fusion combines green apple, mango, pineapple, kiwi, banana, broccoli, spinach and spirulina.

Veggie Diets and Health

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.

Kashi Adds to Steam Meals

Kashi has announced the addition of two new Steam Meal varieties.

May 29, 2013

The vegetarian Steam Meals offer two servings per bag.

Pacific Adds Organic Refried Beans

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.

Soy and Tomatoes Work Well Together

Tomatoes and soy foods may be more effective in preventing prostate cancer when they are eaten together than when either is eaten alone.

May 15, 2013

Only 45% of mice fed both foods developed the disease, compared to 61% in the tomato group, and 66% in the soy group.

Westin Acquires Dominex

Westin Foods has expanded its Health and Wellness division by acquiring a majority interest in Dominex, LC, of St. Augustine, Fla.

April 19, 2013

This acquisition will bring about the creation of Dominex Natural Foods.

Flavorful Fake-outs

Although most animal protein analogs are still made from soy, ingredients such as mushrooms, nuts, grains and even eggplant are providing new alternatives for meat.

April 11, 2013

Fake meat—once almost exclusively from textured soy—was typically mealy, and the taste tended to be bland and garlicky, either serving as a placeholder for a cover-up sauce or overwhelming everything in its path.

New Product Trends

Sowing the Seeds

The benefits of nuts and seeds are becoming increasingly clear to consumers and manufacturers.

William A. Roberts, Jr.

April 11, 2013

With more consumers looking to increase natural elements in their diets, the market for nuts and seeds is rife with potential.

Meatless Grows, No Bull

Texturized soy protein has reached an acme of popularity, elevated to a trendy, sought-after ingredient by those same Baby Boomers who once shunned soy burgers.

April 11, 2013

In the early 1960s, public school kids knew all about meat analogs. We called it “mystery meat” and subjected the thin, overcooked and rubberized brown patties to the derision they merited.