Articles Tagged with ''alternative meat''

The Sysco One Planet. One Table. assortment includes over 3,000 items across 15 categories.

Available nationwide, Daring's frozen entrées are 100% plant-based, gluten-free, and offer impressive nutritional value with over 16 grams of protein per meal.
 

70% of the U.S. population consumes plant-based foods (alternative meats, dairies and plant-based foods), up from 66% one year ago.

Ready in as little as five minutes, the fully cooked, sliced seitan roast (plus gravy!) contains four servings and can be dressed up with classic sides for a complete, plant-based holiday plate.

LISTEN: From the Cold Corner examines where the industry stands today and what’s on the horizon for this emerging technology.

Redefine Meat announced the commercial launch of its first ever series of ‘New-Meat’ products in Israel. Available in select restaurants and hotels nationwide, the plant-based range consists of a premium 170-gram (6 Oz.) hamburger, sausage, lamb kebab, middle eastern ‘cigar’, and ground beef developed for high-quality restaurants and open flame grilling.

New Wave Foods announced a strategic distribution agreement to officially launch its New Wave Shrimp to North American restaurants and foodservice companies. Under a non-exclusive agreement with Dot Foods, the largest foodservice industry redistributor in North America, New Wave Foods is accelerating its go-to-market efforts by providing foodservice companies with immediate and convenient access to its plant-based shrimp.

Plant-based food sales were already growing before COVID-19, and the category has long enjoyed a healthy halo around its products as beneficial to both consumers and the environment. However, a closer look at some of the labels for plant-based meats, for example, reveal they’re not much healthier than their animal-based counterparts, particularly when it comes to saturated fat, sodium, and the highly processed method of re-creating the taste and texture of an animal protein. Because of this, we’re currently on the cusp of a second era in alternative meats that will continue to focus on flavor, but also honor their “better-for-you” halos with simpler ingredients and minimal processing.