Articles Tagged with ''plant-based protein''

Rebellyous Food’s founder and CEO, Christie Lagally, speaks with Food Engineering’s managing editor, Samantha Russo, about her ambitious leap into the food manufacturing industry and her journey to success.

The vegan canned tuna is reportedly 100% plant-derived and has the same appearance, texture and flavor of fish-based canned tuna.

The company has released a new vegan mac and cheese alternative with increased nutritional value and recyclable and compostable packaging.

There’s no doubt that the plant-based alternative-protein market is growing. While profitability varies from producer to producer, as a whole the market is growing. Markets and Markets says in one report that the global plant-based meat market is projected to increase from $4.3 billion in 2020 to $8.3 billion in 2025, growing at a CAGR of 14.0%.

The company has released a new ready-to-eat plant-based protein bar to satisfy confectionary and health and wellness consumer bases.

The companies have begun a joint-venture to bring microalgae-based protein alternative cheese products to global markets by 2023.

Five new products have been added to the company's New-Meat portfolio, including Redefine Tenderloin and Redefine Striploin premium cuts as well, as an entirely new category of Pulled Meat (beef, lamb and pork).

AcreMade developed an egg substitute made from PURIS' yellow field peas.

Dymatize is a performance-driven plant-based alternative that comes in two flavors.

AB InBev's EverGrain announced a global scientific advisory board to study and promote the use of brewers spent grain.