At Asenzya®, we pride ourselves on being on the forefront of culinary trends and bringing that to our partners. We use many techniques in tracking the hottest global cuisines.
Ingredion launches VITESSENCE Pulse 1803 organic pea protein isolate
March 8, 2019
VITESSENCE Pulse 1803 organic pea protein isolate can be used to formulate a broad range of protein-rich products in a variety of on-trend categories, including nutrition and sports bars; alternative meat and alternative dairy products; powdered and RTD beverages; and better-for-you baked goods and baking mixes.
New ground beef alternative is made with a blend of pea, mung bean, and rice proteins
March 7, 2019
Looking to take a bite out of the multi-trillion-dollar meat industry, Beyond Beef aims to replicate ground beef, the largest segment in the beef category. The area is ripe for innovation with nearly 70% of consumers reducing their meat intake, with a particular focus on red and processed meat.
Loma Linda introduces Tuno to meet consumer demand for plant-based foods
March 5, 2019
With consumer adoption for plant-based foods increasing daily, Loma Linda has now placed TUNO at retailers worldwide, including the United States, Australia and the UK, continuing its mission to provide affordable, sustainable and healthy sources for plant-based food for all lifestyles and taste preferences around the globe.
Family member Shelly Stayer to succeed Ralph C. Stayer as board chair
February 27, 2019
During her two decades at Johnsonville, Shelly Stayer led several new product introductions, with the most recent developments including a branded mustard line and the indoor Sizzling Sausage Grill.