Plant-based heavy cream alternatives are on the rise as food scientists develop more realistic, whip-ready options using oats, legumes, and oils. Chef Jason Wrobel of Switch4Good shared his take regarding the latest innovations and the science behind replicating the taste and texture of traditional heavy whipping cream.
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.
Plant-based protein is popping up in more products than ever before, but challenges related to flavor and texture have left a bad taste in the mouths of many consumers. In response, some companies are utilizing …
This article is written and sponsored by Transparency Market Research. Rising customer interest in alternative meats, the growing veganism trend, and increased demand from the nutritional supplements industry are projected to drive global yellow pea protein …
This article is written and sponsored by Transparency Market Research. The rise of veganism is expected to fuel the global textured pea protein market over the coming years. In fact, the market is seen growing at …
This article is written and sponsored by Transparency Market Research. The growing adoption of protein-rich diets by health enthusiasts across the globe is projected to play a key role in the rapid expansion of the organic …
While plant-based protein still makes up a small portion of the overall protein market, the segment has been gaining significant traction. The plant-based proteins market is expected to grow at a CAGR of 9.5% through …
Could pea protein be the next big plant-based alternative? One major food company appears to be banking on it. WORLD’S LARGEST PEA PROTEIN PLANT BEGINS OPERATIONS Roquette, a France-based food ingredient company, has begun operations …
