Gluten-free baked foods persevere by staying in step with emerging trends 12.31.2019 By Donna Berry Bakers are revisiting formulations to meet consumer demands. Read More
Huel debuts its first snack bars in the U.S. 12.19.2019 By Rebekah Schouten Each bar provides 12 grams of plant-based protein.Read More
Chickpea snack maker adds tortilla chips to portfolio 12.18.2019 By Rebekah Schouten Hippeas Tortilla Chips available exclusively at Whole Foods Market.Read More
Getting started with chickpea ingredients 12.17.2019 By Anna Wiber The pulse is popping up in tortillas, waffles and crisps. Read More
Just expanding protein manufacturing operations 12.12.2019 By Sam Danley Scales up production of plant-based egg alternative.Read More
Innova’s 2020 trends tout importance of storytelling 12.06.2019 By Jeff Gelski Stories of a product’s origin, its cultural significance or its processing techniques may attract consumer interest.Read More
Food ingredient developer secures $12.7 million in funding 12.05.2019 By Sam Danley Investment led by Manna Tree Partners.Read More
Researchers unlocking value of mung bean and moringa 12.05.2019 By Jeff Gelski Sourcing and functionality issues need a lot of work, though.Read More
Nestle debuts meatless DiGiorno, Stouffer’s products 12.04.2019 By Rebekah Schouten New pizza and lasagna feature Sweet Earth Awesome Grounds.Read More
Cracker maker launches first gluten-free offering 11.19.2019 By Rebekah Schouten New 34 Degrees Original Gluten-Free Crisps made with chickpea flour.Read More