Allergy-friendly cookie brand raises $11.5 million 10.05.2022 By Monica Watrous Partake Foods to expand team, support continued growth.Read More
Plant proteins grow in popularity, options for bakers 09.27.2022 By Lucas Cuni-Mertz There are plenty of plant proteins at bakers’ disposal, each posing unique benefits in baked foods. Read More
Broader approach the focus of new plant-based institute 09.16.2022 By Jeff Gelski Focus includes regenerative agriculture, animal welfare, says CEO Rachel Dreskin.Read More
Meeting the needs of plant-based consumers 09.13.2022 By Donna Berry Speakers at this year’s Plant Based World Expo said it’s complicated.Read More
Equinom, AGT collaborate on minimally processed functional ingredients 09.13.2022 By Caleb Wilson The companies will use Equinom’s high-protein yellow peas to develop and commercialize new functional ingredients.Read More
Elmhurst oat milk reformulates with more whole grains 09.12.2022 By Caleb Wilson The new formulation adds increased fiber, calcium, potassium and healthy fat to Elmhurst’s oat milk.Read More
Advancing plant-based in US policy a goal of new institute 09.08.2022 By Jeff Gelski The Plant Based Foods Institute forms as a sister organization to the Plant Based Foods Association.Read More
Daiya debuts frozen flatbreads 09.07.2022 By Caleb Wilson Part of expansion into cheese-forward applications.Read More
SnackCraft unveils location of first US facility 09.06.2022 By Gloria Cowdin Allergen-free baked snack and extrusion company lands in Michigan.Read More
Van Drunen Farms launches NatureKnit ingredients for gut health 09.01.2022 By Jeff Gelski The ingredients contain fiber from upcycled fruit and vegetables.Read More