Plant-based, alt proteins, precision fermentation

Campbell Soup joins Plant Based Foods Association

Campbell Soup joins Plant Based Foods Association

By Elaine Watson

Campbell Soup – which is leaving the Grocery Manufacturers Association after finding itself “at odds with some of its positions” - is joining the Plant Based Foods Association (PBFA), a new trade association dedicated to boosting consumption of plant-based...

REBBL's organic coconut milk elixirs (MRSP $3.99), which are sweetened with coconut sugar and stevia extract, contain 120-190 calories per 12oz bottle

‘The worst thing you can do is lose your focus when your brand is taking off like a rocket ship’

REBBL CEO: We’re moving towards a $20m+ run rate

By Elaine Watson

Adaptogens are still a novel concept for most US consumers, but the success of REBBL – an organic coconut milk-based beverage brand packed with ashwaganda, turmeric, and other staples of Ayurvedic medicine – suggests the ‘super herb’ concept has legs,...

Demand for protein snacks spurs innovation

Demand for protein snacks spurs innovation

By Elizabeth Crawford

Consumers want more protein and more snacks, yet according to recent data from Nielsen only 20% currently eat protein snacks – revealing a substantial marketing opportunity for innovative companies. Here are a few up-and-comers looking to fill the void.

FOOD VISION USA 2017: Have you registered yet?

FOOD VISION USA: CHICAGO NOVEMBER 13-15

What's your vision for the future of food?

By Elaine Watson

Can PepsiCo or Kraft Heinz build another brand like Pepsi or Heinz from scratch, in-house, or will they increasingly serve as scale up platforms for brands they didn’t create?

Picture: GettyImages-piyaset

Taste, texture, nutrition: Formulating with plant-based proteins

By Elaine Watson

Plant-based proteins are creeping into a dizzying array of foods and beverages, from dairy-free ‘milks,’ ‘cheeses’ and ‘yogurts’ to protein bars, chips, powders and meat analogs. But what are they like to work with? FoodNavigator-USA caught up with experts...

Quorn moves into the refrigerated aisles

Quorn moves into the refrigerated aisles with its fungi-based proteins

By Elaine Watson

Meat-free brand Quorn – which has a big presence in the UK chilled food market, but has historically focused on the frozen segment in the US – has developed a new line of meat- and soy-free refrigerated sausages and chicken strips that will roll out across...

Ancient grain freekeh offers solutions to modern day consumer problems

Ancient grain freekeh offers solutions to modern day consumer problems

By Elizabeth Crawford

With its “chameleon-like” versatility, nutrient-density and strong structural integrity, the ancient grain freekeh is a triple threat to many modern day eating woes that plague time-crunched consumers seeking something healthy and fast, according to the...

Picture: istockphoto-aireowrt

Hampton Creek explores the potential of mung bean protein isolate

By Elaine Watson

Mung bean protein has potential applications in everything from egg substitutes to pasta and ice cream, says Hampton Creek, which has just received a 'no questions' letter from the FDA responding to its determination that its proprietary mung...

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