The research found that flexitarians, the key consumer group driving the growth of plant-based, are more critical of products versus vegan and vegetarian consumers.

Tastes that offer novelty, over-the-top indulgence and targeted health benefits are set to drive consumer preferences in the U.S. in 2022.

Nestlé is upgrading its 40-year-old R&D facilities in Singapore to feature state-of-the-art labs, experimental kitchens, consumer testing, sensory evaluations rooms, open working spaces, as well as Nestlé's fundamental research hub. This will enable faster translation of breakthrough science into nutritious, great-tasting products for people, across all life stages.

A closer collaboration between Nestlé and Ecole hôtelière de Lausanne (EHL Group) will see the world’s largest food company and its leading international hospitality management institution further combine their scientific and culinary expertise to accelerate innovation.

In this excerpt from our Cold Corner Podcast, we go one-on-one with Nestlé’s Ryan Riddle about R&D strategies for plant-based foods.

Beyond Meat is entering a 12-year lease in a new, nearly 300,000 square foot space at 888 N. Douglas Street in El Segundo, California. The building is currently under development by Hackman Capital Partners with anticipated completion in spring 2021. The site will serve as the company’s new state-of-the-art global headquarters, making it one of the world’s largest and most technologically advanced plant-based research centers. The cutting-edge campus is slated to open in fall of this year and is a substantial increase in the company’s footprint that will support best-in-class innovation, advanced research labs and the incubation of big ideas that further disrupt and define the plant-based market of the future.

Steven Charles Desserts--which recently changed its name from Steven Robert Original Desserts (SROriginals)--announced it has filled two key leadership roles in culinary innovation and sales.