Articles Tagged with ''plant-based''

Linkage Research & Consulting, Chicago, released a report that outlines the differences and similarities between the vegan and plant-based consumer.

Blue Diamond, Sacramento, Calif., expanded its Almond Breeze product line to include Almond Breeze Almondmilk Horchata, a dairy-free take on a Latin American favorite.

The Good Food Institute (GFI), Washington, D.C., and the Plant Based Foods Association, San Francisco, commissioned this data from SPINS, Chicago, to use SPINS’ “plant-based positioned” product attribute and then drill down into the data for plant-based foods that directly replace animal products (e.g., meat, seafood, eggs, and dairy) as well as meals that contain animal ingredient replacements.

New research from The Hartman Group, Bellevue, Wash., uncovered that almost all consumers — whether they purchase plant-based foods or not — have some level of distrust in meat and dairy companies/producers.

A study conducted by OnePoll, UK, in conjunction with So Delicious Dairy Free, found that nearly three in five (59%) eat plant-based meals at least once a day.

A dynamic trio of plant-centric, convenience-conscious and flavor-forward private brand solutions will fuel ongoing momentum in the frozen department.

McCain Foods, Canada, announced a strategic partnership with NUGGS, a New York City-based developer of plant-based chicken nugget alternative.

Farmhouse Culture, Watsonville, Calif., unveiled a new brand identity that represents the clean ingredients, freshness and flavor of its Kraut, Gut Shot probiotic drinks and Kraut Krisps kraut-based snacks.

Hope & Sesame, Chicago, debuted what is said to be the first line of plant-based, organic sesamemilks.

Impossible Foods, the Redwood City, Calif.-based maker of the Impossible Burger, released findings from a white paper exploring generational differences in attitudes toward plant-based foods.