On this episode of From the Cold Corner, we’re joined by Craig Susser of Craig’s Vegan Ice Cream, Bob Grote, CEO of Grote Company and David Sawicki, business unit leader at A M King, to discuss the latest in food processing trends and cold foods manufacturing.
All products uniquely marry fresh-caught taste and texture with unmatched convenience, marked by a patent-pending ability to go from freezer to plate in just eight minutes.
Craig’s Vegan Minis will be available in the frozen section of select retailers as well as direct to your doorstep online beginning in August with an SRP of $3.49.
Both the Goat Cheeze and Feta Cheeze flavors are available in a tub pack format that is resealable, recyclable and conveniently pre-crumbled, making them perfect for topping salads, pizzas, pastas and more.
An analysis of SPINS data by the Plant Based Foods Association (PBFA) and The Good Food Institute, showed that plant-based food dollar sales grew 6.6% in 2022 to $8 billion.
Christine Lewington, CEO of PIP International, a Canadian-based pea protein company, joins us to discuss some of the emerging trends in plant-based foods.
Made with coconut oil, not soy, Violife has a unique cheesy flavor and texture. It’s free from animal products, dairy, soy, gluten, nuts, lactose, GMOs and preservatives.
Alison Rabschnuk, Business Development Director of Plant based foods at Kerry Taste & Nutrition, joins us to discuss some of the emerging trends in plant-based foods.
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