David Feder, Executive Editor-Technical for Prepared Foods sits down with Harold Bollaci, founder and CEO of The Vegg New York, LLC, and Rocky Shepherd, co-founder, inventor and artist, makers of The Vegg.

HERDEZ™ Refrigerated Entrées provide familiar flavors of Mexico with the convenience and versatility people crave as they create at-home meals. 

Industry focus has been on technological and industrial applications of alternative proteins, but it is the understanding of safety aspects that will be the key to long-term success.

Kansas Protein Foods, LLC is a textured soy protein supplier who does the manufacturing and the flavoring of its products onsite at its Hutchinson, Kan., facility, which has received a Level 2 SQF certification.

Vegan meat substitute products are important foods on supermarket shelves and the demand is increasing: This is because the world’s population is growing steadily, and with it the challenge for the food industry to sustainably secure global nutrition.

Florida Food Products, LLC (“FFP”) announced that the United States Patent Trial and Appeal Board (“PTAB”) has ruled in favor of the meat industry and FFP by invalidating an industry player’s attempt to patent how meat companies apply natural curing agents. 

Following the successful launch of Babybel Plant-Based last year Babybel® is bringing the first new flavor to its alternative dairy lineup with the introduction of Babybel Plant-Based White Cheddar Cheese Alternative this spring.

Pioneer of meat free, and home to Quorn, Marlow Foods announced plans to make the super protein in Quorn, mycoprotein, available to other food and beverage manufacturers.

The Originate Initiative will showcase the company's approach to enterprise-wide innovation, as well as information from the company's newest center of excellence, Brand Fuel, which works to ensure that company decisions and investments are guided by insightful market analysis and a deep understanding of where and how consumers shop and eat.

Recent insights show more consumers eat more plant-based meat, poultry, and seafood analogues from restaurants because these foods are prepared in the same way as animal proteins.