Allergen- and soy-free stabilizing and texturing systems based on potato and pea protein can be used to make a wide range of products, from cold cuts to salami to bacon. 

Gardein's new plant-based burger looks, cooks and smells like real meat for a satisfying burger experience with no sacrifices. 

Available in four flavors – Italian Style, Sweet Apple, Wild Mushroom, and Sunrise Trail Mix – High Peaks uses only clean ingredients and spices, creating a savory and rich flavor.

To mark the launch of the Coalition, Tyson Foods is convening leaders from the global protein industry, which includes all forms of protein, as well as academia, non-governmental organizations and financial institutions this week at Davos, Switzerland, alongside the 50th World Economic Forum Annual Meeting.

This week at the International Consumer Electronics Show, Impossible Foods is serving up Impossible Pork Made from Plants and Impossible Sausage Made from Plants -- the startup’s first all-new products since the blockbuster Impossible Burger debuted in 2016.

Chef Gerard Viverito described each recipe in detail to an eager crowd, as well as his experience and enthusiasm working with recipes that span choices on typical restaurant menus from appetizers to a soup to an entree

The board includes brand favorites Columbus® Italian dry salami and Columbus Calabrese salami plus specially selected aged white cheddar cheese, premium chocolate-covered cranberries, Castelvetrano olives and La Panzanella multigrain crackers.

The chef inspired Stuffed Chicken meals are made from scratch with real ingredients and contain protein and fewer carbs than some competitive brands, according to the company.

Chef’s Cut has paired real cuts of beef and pork with the infamously hot ghost pepper for the spiciest meat stick ever. The Chef’s Cut Ghost Pepper Meat Stick packs 7g of protein, 1g of sugar, only 100 calories, and is useful for those who crave a savory snack with some heat.

Officials say the plant-based meat alternative product was inspired by chefs attending “Camp Walnut” sponsored by the California Walnut foodservice marketing program,