Food and beverage product developers continue to find new approaches to plant based product development. New technologies, consumer insights and increased scope of distribution have led momentum in the plant based segment. 

GNT will demonstrate how its plant-based, sustainable EXBERRY® colors can help maximize product appeal at ProSweets Cologne (January 28-31, 2024).

Daiya Foods Inc., the Burnaby, British Columbia dairy-alternative food company that cracked the code on dairy-free cheese, announced that product reformulations stemming from its multi-million-dollar investment in fermentation technology have hit store shelves across the country.

Prepared Foods' second installment of our two-part interview with Yves Potvin, founder and CEO of Konscious Foods Canada, Inc.

Konscious Foods™, a plant-based seafood brand, announced its plan to expand its foodservice offerings across North America in 2024. The brand is now officially entering the US foodservice market, while appointing Affinity Group Canada as broker for the Canadian market.

In the plant-based meat alternative category, high moisture texturates offer great potential due to their authentic, meat-like structure.

KRAFT NotMac&Cheese is the third innovation to launch in a year from The Kraft Heinz Company and TheNotCompany, Inc. joint venture, which aims to create plant-based foods for all.

In this exclusive podcast, Editor Bob Garrison talks with Stephanie Lind, founder and chief strategy officer at Elohi Strategic Advisors (ESA), about the protein ingredients that grew most in 2023—as well as what’s next in 2024.

Debuting in the UK and the Netherlands, six diverse new products are available to consumers for order today via UK premium online retail giant Ocado, the Netherland's largest retailer, Albert Heijn, and Dutch retailer Crisp who specialize in sourcing fresh and local produce.

Q: What do you foresee as the biggest flavor trends coming to the forefront in 2024?
Soumya Nair: Flavor trends are deeply rooted in the changing consumer priorities and in the coming year consumers’ priority in wanting conscious, empowered and comforting foods will gain significance.