Articles Tagged with ''alternative protein trends''

Soy protein ingredients remain in heightened demand in three specific business sectors to due nutritional value, supply-chain stability and protein value.

The breakfast bings will begin rolling out to U.S. grocery stores in November.

According to a recent report by Fact.MR, sales of vegan eggs are expected to reach a value of close to $3.3 billion by 2031.

Banza's Masterpiece'zas are chickpea based and encourage play.

The company says that these are the first market-ready products made from cultivated fish cells in Europe.

With the growing importance of digestive and immune health, muscle development, as well as high productivity of animals, plant-based alternative proteins are attracting attention of livestock owners across North America.

Sweet Earth Foods has rolled out two new frozen entrée bowls, Korean BBQ-Style Chik'n and Cacio e Pepe. Both bowls are Non-GMO Project Verified, vegan, and made with veggie-forward ingredients; each serving includes between 15 – 16 grams of protein and 5 – 7 grams of fiber. 

Franklin Farms has rolled out soy-free Chickpea Tofu at Whole Foods stores nationwide. Franklin Farms Chickpea Tofu is made from chickpeas, offering consumers a soy-free, plant-based, vegan, non-GMO, cholesterol free and kosher meal solution that is low in fat and allergen free. 

The increasing inclination toward a vegan diet provides significant growth opportunities for alternative proteins manufacturers.