Green Boy Group, a global supplier of plant-based, non-GMO, and organic food ingredients, appointed Thomas Smit as head of its new office in Chicago.

“LALA Licuados are the perfect way to start your morning,” said Matt Okeson, head of marketing and R&D for LALA U.S. “With the goodness of oats, real milk, and a blend of real fruits, LALA Licuados are a Hispanic breakfast standard in a convenient ready-to-drink format.”

 The acquisition of Tofurky and Moocho will help strengthen the integrated supply chain and future category growth for the brands. 

Planetarians uses spent yeast from commercial fermentation facilities and native plant proteins, such as soy flakes,  left from vegetable oil extraction,  to produce whole cuts of protein with the flavor and chewy texture of meat.

The better-for-you, no-compromise snacks feature a taste kids adore and adults crave but are made with 40% less fat than potato chips and free of the common allergens: gluten, wheat, soy, nuts, peanuts, and eggs.

Seeing an opportunity to help improve public health through food, Kellogg petitioned the FDA to review fortification regulations for cereals and grain-based bars with Vitamin D, a nutrient of concern among Americans.

Prepared Foods talks all things sugar reduction—from ingredients to formulation strategies—with Lindsay Wisener.

TiNDLE is an easy-to-prepare plant-based chicken that has caught the eye of chefs and culinary professionals globally due to its similarities in the taste, texture, and experience that can be found in animal-based chicken.

To support the expanded product availability, MyForest Foods also announced its first successful harvest production with Whitecrest Mushrooms Ltd., based in Ontario, Canada, who scaled operations one year after announcing their initial trial partnership.

The Chick-fil-A Cauliflower Sandwich was created, developed, and tested in-house by Chick-fil-A chefs who worked diligently for nearly four years finding the right ingredients and perfecting the recipe for the new sandwich.