Plant-based foods and beverages

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...

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