Items Tagged with 'meat alternatives'

ARTICLES

High Peaks Plant-Based Sausage Debuts with Four Flavors in the U.S.

Premium vegan sausage brand is available in Italian Style, Sweet Apple, Wild Mushroom, and Sunrise Trail Mix flavors.
May 27, 2020
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High Peaks, a premium, all-natural and plant-based sausage brand, has launched in the United States to meet increased demand for meat alternatives. The sausage brand will introduce four flavors in multiple regions across the country, with plans to continue retail expansion throughout 2020.


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Unilever opens new global Foods Innovation Centre

The €85m center, named Hive for its location amidst leading academic research centers, start-ups and external partners, will lead global foods innovation programs for brands like Knorr, Hellmann’s, The Vegetarian Butcher and Calvė.
December 10, 2019
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Unilever, UK, opened its new global Foods Innovation Centre on the campus of Wageningen University, a global agri-food research hub based in The Netherlands.
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Plant-based foods—A fad or sticking around for good?

Millennials, born 1981-1996, are the top consumers of plant-based meat alternatives.
November 1, 2019
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A new study by The NPD Group, Chicago, addresses the rapid growth of plant-based foods at retail and on restaurant menus, and discusses the interest in plant-based food as a passing fad vs. a long-term trend.
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Study reveals more Americans buy meat alternatives

The percentage of occasional meat purchasers represents the flexitarians who are choosing to cut down on their meat intake in favor of a healthier lifestyle.
September 17, 2019
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Two-thirds of Americans now admit to buying meat alternatives, according to consumer research conducted by Innova Market Insights, The Netherlands.
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Research IDs consumer confusion with milk, meat labels

While nutritional science tells these consumers that “healthy” includes lean meats and dairy products in moderation, they’re not sure the alternatives offer better health outcomes and are better for people, animals and the planet.
September 5, 2019
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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.”
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Study: U.S. consumers buy chicken for versatility, value, variety

All meat buyers are driven by taste, yet taste is a less important driver for the plant-based consumer, as fish is purchased for health and convenience reasons.
July 22, 2019
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Chicken purchasers cite more positive attributes than purchasers of beef, pork, fish and plant-based meat proteins, according to new research presented by the National Chicken Council (NCC), Washington, D.C.
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