Vegan options are showing up throughout all grocery store sections.
Nestle SA, Vevey, Switzerland, is testing Garden Gourmet Vrimp in select European markets. The plant-based shrimp offering is formulated with seaweed, peas and konjac. It is a source of fiber and has the texture and flavor of conventional shrimp, according to the company.
The development of Vrimp follows the launch of Garden Gourmet Vuna in Europe. The plant-based tuna product is currently available in Germany, Italy, The Netherlands and Switzerland.
Crunchmaster, a TH Foods, Inc., brand, is introducing Bistro Crisps, a line of popped cassava snacks that are grain-free, paleo, vegan, certified gluten-free, Non-GMO Project verified and kosher.
Popped in olive oil, Crunchmaster Bistro Crisps contain 120 calories per 63-crisp serving and are formulated with cassava root, tapioca starch, coconut flour and sesame flour. The snacks are colored with turmeric and come in three flavors: vegan cheddar, nacho, and Margherita pizza.
Good Foods’ new Spicy Queso Blanco Style Dip is formulated with cauliflower, almonds, apple cider vinegar, garlic, lime juice, cashew butter, chia protein and cumin and features heat from green chiles, jalapeño peppers and cayenne pepper. The dip is vegan and Non-GMO Project verified and contains 40 calories, 2 grams of protein and 2.5 grams of fat per 2-tablespoon serving.
Saffron Road’s Samosa with Chickpeas is a vegan variety that features a recipe that reflects the culinary heritage of India with a twist of being folded into traditional tandoor-baked lavash wraps.
Each wrap contains 310 calories, 10 grams of fat and 9 grams of protein and has a medium heat profile, according to the company.
Mission Foods is adding to its better-for-you tortilla offerings with two varieties: almond flour tortillas and cauliflower tortillas. Both are certified gluten-free and vegan.
The almond flour tortillas are made with a blend of almond flour, rice flour, pea protein, soybean flour, potato starch and rice starch. Each tortilla contains 90 calories, 12 grams of carbs, 4 grams of fiber and 4 grams of protein.
The cauliflower tortillas combine cauliflower flour with rice flour, soybean flour, pea protein, potato starch and rice starch. Each tortilla contains 90 calories, 14 grams of carbs, 4 grams of fiber and 3 grams of protein.
Purdys Chocolatier is adding to its line of vegan chocolate bars. The plant-based portfolio is made with sustainable cocoa and includes two offerings that join the company’s existing vegan dark chocolate bar.
The vegan mylk chocolate bar is formulated with rice powder, unsweetened chocolate, sugar, cocoa butter, soy lecithin and vanilla flavor. The vegan dark chocolate trail mix bar has a dark chocolate base with pumpkin seeds, almonds, raisins and dried cranberries.
REBBL Stacked Coffee is a line of ready-to-drink cold-brew coffees formulated to provide balanced energy and focus and immunity support, according to the company. The beverages combine caffeine with green tea’s nootropic L-Theanine and are made with oat milk, reishi mushrooms, Lion’s Mane mushrooms and MCTs. The coffee comes in four flavors: café mocha, vanilla late, hazelnut latte and straight black.
All varieties are USDA certified organic, fair trade, non-GMO, dairy-free, soy-free, gluten-free and vegan.
Pacific Foods, a Campbell Soup Co. brand, has introduced oat milk soups and plant-based broths. The oat milk soups are first-to-market oat milk-based soups, according to the company. They come in two varieties — cumin carrot and garden tomato.
The plant-based broths are formulated with pea protein. They are available in herb and roasted garlic, and zesty ginger and turmeric flavors.
Product developers are taking new approaches to sweet treats