Real egg, cheese and sausage bites are portable meals or snacks for meat lovers
October 7, 2020
Smithfield Power Bites require almost zero prep, which accommodates active and busy lifestyles. Consumers can simply heat the product for 45 seconds in the microwave and eat it out of the container – no fork required.
Fuchs introduces “The Braising Box” collection of seasonings, bases and flavors
October 5, 2020
Fuchs North America introduces “The Braising Box,” a new line of flavors that translate popular cooking methods into craveable flavors. The collection’s four seasonings are inspired by the latest trends in culinary techniques and offer complex flavors that are sure to delight consumers of all ages.
The protein-packed turtle- and starfish-shaped shrimp sea pals target kids and parents alike
October 2, 2020
The new Shrimp Sea Pals contain 14g of protein per serving. Wrapped in a crunchy, whole-grain breading, the shrimp sea pals also are a good source of dietary fiber and nutrients and do not contain any artificial preservatives or colors.
ADM offers new pea, wheat proteins for meat alternatives
September 29, 2020
ADM introduces new Arcon® T textured pea proteins, Prolite® MeatTEX textured wheat protein and Prolite® MeatXT non-textured wheat protein. These highly-functional protein solutions improve the texture and density of meat alternatives, and are particularly useful for achieving consumer-preferred, meat-like texture.
Stern-Wywiol Gruppe creates “Planteneers” business unit
September 29, 2020
A specialist for stabilizing and texturing systems, the company quickly has grown to become one of the key players in the burgeoning market for plant-based alternatives. Its product portfolio has expanded enormously, and last year this expertise was bundled in the newly founded “Plant Based Competence Center.”
Givaudan position paper highlights plant-based fish products as next big trend in alternative proteins
September 18, 2020
Givaudan, the world’s leading flavors and fragrances company, unveiled the results of its latest research conducted in collaboration with University of California, Berkeley’s Product Development Program.
Now that plant-based alternatives for conventional meat products have entered the mainstream, there's a new wave to catch: the fast-growing market for plant-based seafood.
The nutritious plant-based meatballs are made from simple, plant-based ingredients with no GMOs, soy, gluten or synthetic ingredients and have 30% less saturated fat and sodium.
A chef's perspective on plant-based seafood trends, tastes, technologies
September 11, 2020
Prepared Foods talks plant-based seafood trends, tastes and technology with Chad Sarno, co-founder and chief culinary officer at Good Catch Foods, part of Gathered Foods, New York, N.Y.