Growth for Ingredion to come in three areas 05.22.2023 By Jeff Gelski The company will focus on sugar reduction, texture and plant proteins.Read More
Motif debuts texture ingredient for plant-based meat 03.14.2023 By Caleb Wilson Appetex is an edible hydrogel derived from a combination of plant proteins and plant-based carbohydrates.Read More
Cargill, Cubiq to develop alternative fat ingredients 03.14.2023 By Caleb Wilson The agreement follows Cargill’s May 2022 investment in Cubiq.Read More
Taste, texture and quality are ‘unmet needs’ in plant-based alternatives 03.09.2023 By Keith Nunes Research also shows consumers want more clean label options.Read More
Cargill strengthens Canadian presence through agreement with Blendtek 01.18.2023 By Jeff Gelski Blendtek to distribute Cargill ingredients.Read More
Stuffed Puffs adds snackable Big Bites 10.06.2021 By Monica Watrous Marshmallows are filled and coated.Read More
Slideshow: Dunkin’s year of menu innovation 08.18.2021 By Rebekah Schouten Following Inspire acquisition, restaurant invests in new plant-based products and textured drinks.Read More
Hostess launches new multi-textured treats 06.14.2021 By Rebekah Schouten Cr!spy Minis are bite-size, layered wafer snacks.Read More
Kraft Heinz turns Hershey candies into spoonable desserts 03.09.2021 By Rebekah Schouten Colliders desserts come in 12 varieties in Twisted, Chopped and Layered formats.Read More
Fish, chicken alternatives present unique challenges 10.15.2020 By Jeff Gelski Require different plant protein strategies.Read More