R&D

The Better Meat Co is launching plant-based proteins that ‘blend seamlessly into ground meat products’

Better Meat Co to debut plant-based proteins that ‘blend seamlessly into ground meat products’

How do you make meat better? Add plants, says The Better Meat Co...

By Elaine Watson

Sacramento-based start-up The Better Meat Co is targeting institutional food sellers with plant-based proteins that “blend seamlessly into ground meat products” at inclusion rates of up to 30%, to deliver healthier, tastier, and more sustainable sausages,...

Sparkling water Fizzique takes protein in a new, refreshing direction

Sparkling water Fizzique takes protein in a new, refreshing direction

By Elizabeth Crawford

With retail sales of protein expected to reach $21.5 billion globally by 2025, manufacturers are incorporating the ingredient in everything from the standard shakes, bars and smoothies to the unexpected, such as, pancakes, chips and now with the launch...

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Where next in snacking? Food industry experts weigh in

By Mary Ellen Shoup

What’s the motivation behind consumers’ snacking habits? According to Mintel research, 50% of US consumers said the top reason they snack is to treat themselves, and 28% agree that taste is more important than health when choosing a snack.

'Common sense clean label?' In conversation with Otis Spunkmeyer

'Common sense clean label?' In conversation with Otis Spunkmeyer

By Elaine Watson

To the casual observer, ‘cleaning up’ food labels sounds like an eminently sensible thing to do. After all, who wants to ingest anything ‘dirty?’ But what, precisely, are these grubby imposters apparently lurking in our foods and beverages?

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