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With the U.S. Food and Drug Administration granting approval to a cell-based – or cultivated – meat product, new foods are expected to hit store shelves soon.
Field Roast and Lightlife products will be featured in four new grab-and-go offerings available across locations in 24 states at major corporations, airports, college campuses, sporting venues, and more throughout the Northeast and Midwest regions.
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.
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.
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.
Nestlé USA, Solon, Ohio, launched new meatless DIGIORNO Rising Crust Meatless Supreme and STOUFFER’S Meatless Lasagna made with SWEET EARTH Awesome Grounds, a plant-based ground beef alternative.
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.
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.