Latest Articles

Plant-based Catching on With Clean Label Consumers

Several overlapping trends are driving interest in plant-based proteins, but a rise in veganism or vegetarianism isn't one of them. While most Americans still eat meat, their diets...  more »

Meat Alternative Research Turns to Peas, Soy, Wheat and Even Maggots

More than one protein source may be needed for a successful meat alternative product, and more than one technology may influence the categorys future, according a report released...  more »

7 Unusual Ingredients to Forage for This Fall

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. With a little knowledge about when,...  more »

Vegan, Vegetarian Restaurants Emphasize Flavor Over Labels

Columbus is filled with plant-based meal options that cater to meat lovers and herbivores alike. These restaurants offer flavorful vegetable dishes and desserts, many without...  more »

Sausage is Latest Trend in Plant Based 'Meats'

Sausage might be the perfect vehicle for chains looking to add vegan meat substitutes to their menus, and more restaurants are embracing them to use as breakfast meat and pizza...  more »

Plant Protein A Buzz at National Restaurant Association Show

Until recently, plant-based dishes in restaurants were uninspired and unsatisfying, said Jason Knapp, manager of culinary development at Sysco Corp. Gone are the days of a...  more »

Soup-To-Nuts Podcast: Symrise Shares 4 Ways That Plant Based Eating is Becoming more Sophisticated

While the rapid growth of the plant-based market in the US initially may have been fueled by demand for alternatives to animal-protein and -dairy, the trend is quickly evolving as...  more »

Demand for Plant Based Foods Continues to Grow

In a recent blog post, John Crawford, IRIs v.p. of client insights - dairy, and Tim Grzebinski, client insights principal, noted that demand for plant-based foods has expanded over...  more »

New Product Trends: Nut Butters Go Beyond the Jar

Nut butters, even less-popular varieties like almond and cashew, now reach a mass audience. Consumers spread them on toast, eat a spoonful right from the jar or snack on the...  more »

Adventurous Eating Pushing Hybrids, Flavors and Plant-based Snacks

Plant-based, protein and fiber trends remain in the top ten for 2019, but consumer demand has expanded into personal connections and aadventurousa discovery. Virginia Lee, insights...  more »

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Events

10/17/2019
Webinar: 5 Top Southern Flavors Influencing Mainstream Food and Beverage

Southern food and beverage was born from a melting pot of ethnicities, cultures...

10/03/2019
Key Events Showcase the Latest Innovations in Chocolate

The chocolate industry has multiple key events that will feature the latest...