The International Dairy Foods Association says lowering the amount of dairy products offered as part of the Women, Infants and Children (WIC) nutrition program would mean participants would get fewer essential nutrients.
US retail sales of tofu – which for years occupied a solid, but sleepy, niche in a plant-based meat category increasingly propelled by brands seeking to precisely match the taste and texture of conventional meat – have caught fire in recent weeks, says...
As the plant-based movement marches on, alternatives to animal-based products are starting to show up in some unexpected places -- most recently as substitutes in the burgeoning meat bar category.
Vitasoy USA Inc., the maker of Nasoya products, hopes its new vacuum-packed and ready-to-eat baked tofu products will bring new consumers into the category by making tofu easier to prepare and showcasing its versatility.
Manufacturers are cautiously reinvesting in tempeh, which is well-positioned to capitalize on multiple growing consumer trends, but they realize that before it can take-off it must clear a major hurdle: Most consumers have never heard of it.
Field Roast Grain Meat Co. expands its portfolio into the retail vegan cheese category with the Jan. 1 launch of Chao Slices, which it claims are “revolutionary” because they do not try to mimic dairy cheese like other players in the segment.
The number of new products launched in the US market featuring the term ‘diet’ in the brand or product name has plummeted in the last five years as weight conscious shoppers seek out more positive messages, according to market researchers.
Aging populations are driving growth in the global market for soy foods, as more people turn to soy for its health benefits, according to a new report from Global Industry Analysts, Inc. (GIA).
A new study has found that men who consume an average of half a portion of soy products per day are more likely to have a lower concentration of sperm, particularly if they are overweight or obese.
A new soybean variety claims to allow food manufacturers to develop
products that have all the health benefits of soybeans but less of
the beany taste.
