Planteneers ingredients bring new potential for bakers
September 28, 2021
The plant-based community is growing steadily. More and more consumers want more choices in plant-based foods. According to a Europe-wide consumer survey by ProVeg International, there is still great potential for plant-based foods in many categories.
Addressing reluctant dairy lovers, Danone created new plant-based milk alternatives
September 27, 2021
Launching in January 2022, new Silk nextmilk™ and So Delicious Wondermilk™ are designed to help close the gap between traditional dairy drinkers and plant-based beverage consumers.
Ingredients that affect gut health are characterized as prebiotics, probiotics, synbiotics, and newly defined “postbiotics.” Ongoing research is elucidating the mechanisms by which these ingredients confer health benefits, demonstrating how trending ingredients such as fiber affect the gut microbiome on a molecular level, by interaction with microorganisms either directly or within intestinal cells.
Most food is judged by the consumer before it’s ever tasted. The color and appearance of foods and beverages are a primary aspect of what encourages someone to desire and taste them. The vibrant greens of fresh produce, the rainbow hues of fruits, or the more subtle, creamy beiges and golds of cheeses, and the rich browns of baked goods and seared meats can awaken a slumbering palate.
PeaNOTS are made with organic pea protein, and Sun Poppers contain upcycled watermelon and pumpkin seeds
September 20, 2021
LesserEvil unveiled two new plant-based product innovations: Sun Poppers, made from upcycled watermelon and pumpkin seeds, and PeaNOTS, made from organic pea protein.
Maker of plant-based beverages spreads holiday cheer with new seasonal offerings
September 10, 2021
Elmhurst® 1925 introduced seasonal OatNog and plant-based creamers in Pumpkin Spice and Caramel Macchiato for the holiday season. All three varieties offer a creamy, dairy-free alternatives.
McConnell’s Dairy-Free Frozen Desserts are made from a combination of gluten free oats, cocoa butter, and highly refined coconut oil. The oat base has a neutral taste, which gives McConnell’s the flexibility to incorporate other ingredients and flavors without overpowering them.
Yemoja joins MIGAL Institute to pioneer major study of microalgae for Inflammatory Bowel Disease
September 2, 2021
Microalgae cultivation start-up Yemoja, Ltd. is joining the MIGAL Galilee Research institute to spearhead an extensive, four-year research initiative to identify algae-sourced compounds with the potential to help manage inflammation and Inflammatory Bowel Disease (IBD). Select beneficial algae will be developed into functional foods as well as nutraceutical and pharmaceutical applications.
The plant-based food company expanded its Colorado footprint, creating new space for product innovation and overall growth
August 24, 2021
With the opening of the new Planterra office and R&D Innovation Center, the company looks forward to continuing its purpose of feeding future generations and making a positive impact on the world.
DIC Corporation announced a joint research development agreement with California-based biotech startup Debut Biotechnology, Inc., further enhancing DIC efforts to develop natural pigments for food colorants and cosmetics.