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.

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.

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.

Advanced Food Systems’ new Sealtite RCW and Seal ‘N Crisp RCW systems protect fully-cooked chicken wings for all operations.

Preparation is quick and easy – they can be pan-fried or baked in minutes – and all three products are priced between $7.99 and $8.99.

This latest innovation allows tuna lovers to expand horizons with new flavors, which are now available on the company's recently launched web store.

Impossible Foods launched its next-generation Impossible Burger at the International Consumer Electronics Show (CES) -- the first food ever showcased at the show, which features breakthrough technologies from connected homes to autonomous cars.

While health conscious and sustainability focused consumers are demanding more 100% grass-fed beef options, they are also looking for easy ways to eat a little less red meat without sacrificing the high-quality protein and flavor beef provides.

To compete with a host of other snack options on the market, Dietz & Watson, which will be celebrating its 80th anniversary in 2019, is focusing on the use of familiar whole food ingredients, a wide assortment of offerings, innovative flavors, and dynamic packaging that improves consumer interest and convenience.

Within the top ten, Shrimp leads the increase jumping three tenths of a pound, followed by Salmon, up by more than two tenths of a pound.   ​​​​​​​