The demand for plant-based beverages is likely to expand at a CAGR of over 6% through 2028, as per research released by Persistence Market Research, New York.

Frill, Pasadena, Calif., developed what is said to be the world’s only whole fruit- and vegetable-based, dairy-free ice cream.

New research from The Center for Food Integrity (CFI), Kansas City, Mo., shows that a significant and growing group of health-conscious consumers are confused by the mixed messages about the words “milk,” “meat” and “burger.”

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.

New research from McKinsey & Co., New York, sheds light on the mind-sets of U.S. dairy executives and their recent evolution as they attempt to jump-start growth.

So Delicious Dairy Free, Eugene, Ore., launched new Oatmilk Yogurt Alternative, crafted using gluten-free oats and live and active cultures.

Daiya Foods, Canada, unveiled several new plant-based innovations.

VBites Foods, UK, announced plans to acquire a 385,000-square-foot manufacturing facility in Northumberland, UK, which will be known as Plant-Based Valley.