While the plant-based category continues to gain momentum, alt-protein food formulators still struggle to improve the labels and mouthfeel of their products to match traditional, animal-based counterparts. 

Koski will have wide ranging responsibilities for our accounts including strategic support, program development and management, and business development and outreach.

According to Mintel’s US 2022 Trending Flavors and Ingredients in Dairy report, more than half (57%) of American adults now consume dairy alternatives as part of their diet. Health consciousness, growing lactose intolerance and the preference for vegan diets have all contributed to the popularity of dairy alternatives. 

Cutting edge global flavors feature across food and beverage categories. For example, Vegolutionary Foods expanded to eight frozen categories. Its latest is CAULIPOWER frozen multi-serve meals in three varieties include: Cauliflower Gnocchi with Savory Pesto, Spinach Gnocchi with Tuscan-Style Marinara, and Cauliflower Penne Pomodoro.

Without giving away too much of the content, here are some of the hottest trends you should be paying attention to if you plan on launching a food, beverage, or supplement in the next five years.

As consumers are becoming more aware of the environmental and sustainability issues tied to seafood such as overfishing and health concerns from high mercury and heavy metal levels, Boldly is bringing 100% vegan seafood to the $600+ billion global seafood market. 

Born out of a family recipe with Argentinian roots, La Porteña is a Portland-based, Latino-owned business that crafts locally sourced, high-quality, small-batch chimichurri. 

When it comes to eating plant-based foods, consumers are definite in which types of plant-based beverages and food they want to eat at home and which they eat from a restaurant or foodservice outlet.

As flexitarians look for more ways to incorporate plant-based foods into their diets and morning routines, plant-based pioneers Silk and So Delicious Dairy Free are innovating to meet this demand with offerings that deliver on both quality and taste with new flavors.

Having developed a proprietary method for producing low-cost tagatose from plant-based starches, Bonumose is at the forefront of using enzymatic processes to make rare sugars at scale. Starting in mid-February, ASR Group will have tagatose available for initial shipments and samples.