Food and beverage product developers continue to find new approaches to plant based product development. New technologies, consumer insights and increased scope of distribution have led momentum in the plant based segment. 

GNT will demonstrate how its plant-based, sustainable EXBERRY® colors can help maximize product appeal at ProSweets Cologne (January 28-31, 2024).

Konscious Foods™, a plant-based seafood brand, announced its plan to expand its foodservice offerings across North America in 2024. The brand is now officially entering the US foodservice market, while appointing Affinity Group Canada as broker for the Canadian market.

In the plant-based meat alternative category, high moisture texturates offer great potential due to their authentic, meat-like structure.

KRAFT NotMac&Cheese is the third innovation to launch in a year from The Kraft Heinz Company and TheNotCompany, Inc. joint venture, which aims to create plant-based foods for all.

Any drink can quench thirst, but according to Cargill’s latest insight report, today’s discerning sippers are seeking multifunctional drinks that support wellbeing, enhance experiences, improve performance, align with social values and taste great.

Ingredion Incorporated used SupplySide West 2023 (SSW) to showcase creative new ways to add protein and fiber, reduce sugars, and help food and beverage manufacturers reimagine innovation to grow consumer preference.  

Debuting in the UK and the Netherlands, six diverse new products are available to consumers for order today via UK premium online retail giant Ocado, the Netherland's largest retailer, Albert Heijn, and Dutch retailer Crisp who specialize in sourcing fresh and local produce.

Q: What do you foresee as the biggest flavor trends coming to the forefront in 2024?
Soumya Nair: Flavor trends are deeply rooted in the changing consumer priorities and in the coming year consumers’ priority in wanting conscious, empowered and comforting foods will gain significance.

Applied topically, immediately after breading and prior to frying, this innovative functional protein system creates a micro barrier around the fried item, reducing the amount of frying oil absorbed into the breading, creating a crispier bite and better product quality. Now, food manufacturers can meet label claims and product attributes consumers desire while also achieving greater yields.