Noodles & Company now serving cauliflower gnocchi 02.02.2021 By Rebekah Schouten Plant-based offering featured in two new dishes.Read More
Protein innovation enables functional, nutritional wins 02.01.2021 By Charlotte Atchley As protein fortification gains popularity, new ingredients are providing formulators more choices.Read More
SunOpta increasing plant-based capacity 02.01.2021 By Keith Nunes Company has closed a frozen fruit processing plant in California.Read More
Nature’s Bakery adds new soft-baked snacks 01.25.2021 By Monica Watrous Baked-In bars contain hidden kale, carrot and sweet potato.Read More
Vestar makes majority investment in Dr. Praeger’s 01.21.2021 By Jeff Gelski Top management will remain at the plant-based food company.Read More
Kellogg joins Unilever in Innovation Challenge 01.20.2021 By Monica Watrous Companies seek to partner with startups providing solutions for gut microbiome and plant-based alternatives.Read More
Trendy proteins must meet supply challenges 01.18.2021 By Charlotte Atchley High demand for the latest plant-based protein ingredients can cause supply issues as acreage tries to keep up.Read More
Kellogg introduces Kashi GO Keto-Friendly Cereal 01.13.2021 By Rebekah Schouten Grain-free cereal is made with chickpea flour.Read More
Vegan baking is heating up 01.11.2021 By Sam Danley Plant butters, egg alternatives fuel vegan baking at home.Read More
Zing Bars creates keto line 01.08.2021 By Rebekah Schouten New plant-based bars provide 7 to 9 grams of protein each.Read More