Lupin beans star in new pasta 09.03.2021 By Monica Watrous JaziLupini pasta is grain-free, high-protein and keto-friendly.Read More
Lab-grown proteins begin to impact meat, dairy categories 08.30.2021 By Jeff Gelski Mintel speaker also sees promise in chickpeas, fava beans and kefir.Read More
Joint venture seeks to accelerate alternative protein innovation 08.25.2021 By Keith Nunes The list of companies developing alternative proteins is growing.Read More
Slideshow: Almond innovation in the spotlight 08.25.2021 By Sam Danley Almonds are showing up in vegan nacho cheese, sliced bread and more.Read More
Baked foods innovation – Why flour quality matters 08.19.2021 By Donna Berry Flour quality ensures batch-to-batch consistency of finished baked foods.Read More
Bread is on a roll 08.11.2021 By Michelle Smith Bakers seek to leverage the impressive turnaround in bread sales over the past year.Read More
Entenmann’s cookie flavored collagen protein powder debuts 08.10.2021 By Rebekah Schouten Bimbo Bakeries brand teams with supplement maker Obvi.Read More
Ingredient suppliers setting the stage for what’s next 08.04.2021 By Donna Berry A roundup of ingredient innovations from IFT FIRST.Read More
Blending proteins to formulate the best alternatives 07.27.2021 By Jeff Gelski Partners are plenty for pea protein.Read More
Adding value to meat alternatives 07.09.2021 By Donna Berry Tips and tricks for the next generation of meat analogs.Read More