Pea protein is gaining traction as a sustainable, allergen-free alternative. Due to its improved taste and texture, the ingredient has been showing up in everything from dairy-free yogurt to functional drinks.
Força Foods’ new plant-based milk alternative is mostly made from watermelon seeds, providing many nutrients while also conserving water. Could it be the next big thing in alt-dairy?
In a recent webinar, Food Business News shared emerging data, trends, innovations, and consumer insights impacting the alternative meat, dairy, and seafood markets, a $1.03B industry attempting to recover from a sharp decline beginning in 2018. Here are five key takeaways.
Precision fermentation technology makes it possible to create alternative egg and milk proteins identical in taste, texture, and functionality to the traditional stuff—without using any animals.
