vegetarian

Wholly Veggie Debuts Plant-Based Cauliflower Wings, Increases Distribution

May 27, 2020

Plant-based brand Wholly Veggie continues its mission of creating a more sustainable food future by increasing consumer access to its line of ready-to-use, vegetable-based products, including its newest addition, Plant-Based Cauliflower Wings. The company recently announced an increased U.S presence through its expansion to 1,200 Target locations. The growth comes alongside Wholly Veggie’s new distribution through UNFI in Southern California and National Co+op Grocers (NCG). Along with Target, shoppers can find Wholly Veggie products at SoCal’s Lassens, Lazy Acres and Gelsons’ grocery stores.

Tattooed Chef Cauliflower Crust Cheese Pizza Offers Gluten-Free Base for Top-at-Home Pies

May 19, 2020

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At one point in late March during the height of shelter-in-place, make-at-home pizza kit sales rose +243.3% compared to the same time in 2019. Even during normal times, Americans eat approximately 100 acres of pizza each day, or 350 slices per second. For those making pizza at home, sometimes it helps to have a head start.

Report unveils sustainability initiatives in today’s meat industry

The report finds consumers are becoming conscious of the effects their diet has on the environment.

November 21, 2019

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According to the 2019 Power of Meat Report, compiled by the Food Marketing Institute, Washington, D.C., and Foundation for Meat & Poultry Education & Research, Washington, D.C., eating meat is still the norm.

Study reveals impact of acceptance of cultured meat

The study revealed that 64.6% of participants were probably or definitely willing to try cultured meat, and only 18.4% were probably or definitely not willing to try cultured meat, whilst 16.9% were unsure.

July 17, 2019

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The Department of Psychology, University of Bath, Bath, UK, and the University Studies, Portland State University, Portland, Ore., released a study that exposes U.S. adults to one of three different frames on cultured meat—“societal benefits,” “high tech” and “same meat.”

Study says flexitarian diets could be most beneficial to health

Vegan diets are healthy with the appropriate selection of foods that adequately meet recommended nutritional requirements.

February 21, 2019

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A significant improvement in metabolic health indicators such as cholesterol, blood lipids and glucose tolerance can be seen within 48 hours of consuming a vegan diet, according to studies conducted by Nestlé Research scientists in partnership with academics from the University of Hawaii Cancer Center, Honolulu, Hawaii.

Research reveals many vegans, vegetarians dissatisfied with product options

The survey also suggests that a large number of consumers are planning major changes to their diets over the coming year.

July 30, 2018

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Almost half of vegans and a quarter of vegetarians are dissatisfied with the choice of food products available to them, according to research revealed by Ingredient Communications, UK.

Study shows Baby Boomers look beyond meat-forward dishes

Baby Boomers rarely follow special diets like low-carb, Atkins, Paleo, etc., but are looking for better-for-you attributes in their food.

July 26, 2018

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Young people are not the only ones driving fruits and vegetables to the forefront. Baby Boomers are just as likely to be full meat eaters, but are more likely to consider themselves flexitarians and less likely to consider themselves either vegetarian or vegan, according to a study produced by Datassential, Chicago.

Data shows rise in vegetarian claims

The trend toward reducing meat intake has led to the emergence of new opportunities to target vegans, vegetarians, non-meat eaters and non-red-meat eaters.

July 8, 2016

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Innova Market Insights, The Netherlands, released data that shows a +60% rise in global food and beverage launches using a vegetarian claim between 2011 and 2015.

Don Lee Farms Acquires Production, Distribution Facility

March 5, 2013

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Don Lee Farms acquired a 140,000-square-foot production and distribution facility in Mansfield, Texas, that will serve as an additional food production facility with a cold storage and distribution center.