There’s probably no more dynamic food topic than protein and novel ingredients. Fast-paced technology gains already have ushered in protein revolution across virtually all plant-based sources. Likewise, new novel and cell-based protein technologies are edging even closer to marketplace prototypes.

Data suggest restaurant menus can showcase new regional and global takes on chicken soup. This will give consumers new ways to enjoy an old favorite. As plant-based options continue to take off, soup provides both easy and innovative ways to incorporate more vegetables and meat alternatives.

Transparency has become increasingly important to consumers and this has only been accelerated by the COVID-19 pandemic. In response, consumer packaged goods manufacturers are working harder to convey trust and communicate more stories behind their products and brands. This messaging—found everywhere from product packaging to social media and websites—involves topics of ethical sourcing, environmental stewardship and “clean” healthy ingredients.

CLO-CLO™ Vegan Foods introduced plant-based shrimp entrée bowls and a mac & cheeze bowl as consumer demand for plant-based frozen entrée meals catapults.

Success Garden & Grains Blends are available in two varieties: White Rice, Black Beans, Corn & Bell Peppers and White Rice, Peas, Carrot & Red Bell Peppers.

The new recipe was achieved by further optimizing the blend of flavors using the same ingredients to deliver a Coke taste, according to the company.

Across the globe, drinking tea is second only to enjoying a glass of water. In 2020, according to the Tea Association of the US, American consumers drank more than 84B servings of tea.