Research shows over 70% of consumers say they think about products and packaging made from plant-based materials when they are shopping.

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.

Food tech company TiNDLE Foods, formerly Next Gen Foods, announced an expansion into new categories and a new brand identity that reflects its latest evolution.

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.

This new distribution joins existing availability of Beyond Steak at Kroger, Walmart, Albertsons, Ahold, Target and Sprouts Farmers Market. 

The rating comes for the largest stand-alone plant-based food facility of its kind in North America.

 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.