Baking mix brand Moyu recently launched in the US better-for-you and healthier baked goods featuring konjac, which is gaining more widespread use, brand founder Gillian Hu told FoodNavigator-USA.
Scientists at the University of Alberta have discovered a way to create a plant-based gelatin substitute from pea protein and are already collaborating with a multinational leader in plant-based ingredients.
While food security, health and sustainability continue to shape the food landscape, consumers are still demanding a sensory experience, which means there is a growing need for expanded protein choices that can be incorporated into bakery and snacks....
Top UK vegan and free from chocolate brand, NOMO, has announced it has won four major accolades at the Free From Food Awards including being named the Large Independent Brand of the Year 2023.
NOMO, one of the UK’s leading free-from chocolate brands has reported a stellar Easter achieving 45.6% value growth compared to the total market’s growth of 16.7% in the category during the seasonal holiday.
As the plant-based ice cream market expands with a range of flavors and formats, innovation in the space will need to better recreate the taste, texture, and mouthfeel of animal-based counterparts to entice consumers into the category, Christine Usmen,...
Plant-powered confectionery brand H!P has released its latest offering - a Crunchy Orange bar - that ticks all the boxes for conscious consumers … smooth, creamy oat m!lk chocolate combined with zesty orange and crunchy waffle cone pieces.
With new inventions and innovations coming thick and fast, the plant-based confectionery category is increasingly shifting into the mainstream market with big brands like Mars entering the space in the past couple of years.
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
The recent Plant-Based Protein Manufacturing Summit in Amsterdam brought together leading businesses in the plant-based food and beverage industry with co-manufacturers, innovative equipment and solution providers to explore the challenges and opportunities...
The plant-based sector remains an enormous long-term growth opportunity, though investor retrenchment will continue in the short term, investors told the recent Plant-Based Protein Manufacturing Summit in Amsterdam.
Israel’s premier vegan chocolate brand, 7th Heaven Chocolate, has launched in the United States after two years of research & development on a formula that delivers the same creaminess as milk chocolate.
Plant-based is one of the most important trends in the food industry today. Meat- and dairy-free products are helping provide food alternatives to an ever-growing flexitarian market. But some questions still remain. For one, since many plant-based foods...
While ‘clean label’ was first mooted to describe simple, understandable ingredients, today it’s a broad concept that means different things to different consumers, influenced by a range of external factors, not all of which are conclusion or straightforward.
The Hershey Company has released dairy-free alternatives for two of its most iconic brands with Reese’s plant-based peanut butter cups going on sale this month, making it the first vegan chocolates sold nationally, followed by Hershey’s plant-based extra...
Ingå Group was created by Swedish investment firm Novax and currently comprises clean label ingredients specialist Ulrick & Short and recently-acquired French counterpart Louis François.
Global Vegan Ice Cream Market is poised to grow by $1.5bn from 2023 to 2026, according to analysts, accelerating at a CAGR of 11%. The market is driven by expanding the global vegan population base, new product launches, and the health benefits of a vegan...
Thousands of vegan products, including confectionery, have been launched around the world during ‘Veganuary’ to capitalise on the ever-increasing number of people taking on the pledge.
Premium Swiss chocolatier Läderach has launched a new vegan range that is now available in its three London outlets including a flagship store on Regent Street, Westfield Centre in Shepherd’s Bush and also Harrods’ Chocolate Hall.
Puratos, the food ingredients and services supplier for the bakery, patisserie and chocolate sectors has announced a new partnership with Shiru, a functional ingredient company for the food industry.
The Danish emulsifier specialist will be revealing the secrets of its bakery emulsifiers at IBIE 2022, which can help bakers snap spiralling costs by reducing the egg content of cake recipes.
Annually (except for the interruption of COVID), Sweets & Snacks has set the stage for the trends that will mould the bakery and snacks markets, while paving the way for those stand-out products to make their mark on the international stage.
Indian plant-based chocolate firm CARRA has launched its first dairy-free white chocolate bar, aiming to ‘plug the gaps’ in its portfolio to appeal to a wider consumer base.
Beneo welcomes this year’s theme for World Heath Day (7 April) – highlighting the innate relationship between the consumer’s wellbeing and that of the Earth – noting it aligns with its recent research that found flexitarians are driving the demand for...
Experts say that plant-based chocolate needs to overcome taste challenges and offer localised products if it is to achieve significant growth in APAC, especially with potential labelling and regulatory hurdles looming on the horizon.
Dream Pops is rolling out its latest plant-based indulgent extensions into the shelf-stable confectionery and sweetened syrups categories, which CEO and co-founder David Greenfeld says will challenge the likes of industry incumbents Hershey, Ferrero,...
New research from Clif Bar & Company found the majority of Americans are returning to their pre-pandemic routine – with 72% admitting to snack even more frequently than they were prior to the outbreak of COVID.
The Fresh Factory has launched Fresh Start, an accelerator programme designed to pioneer the next gen of disruptors creating better-for-you products made with recognisable ingredients.
B4B fine Colombian fine chocolate manufacturer Luker Chocolate has confirmed its attendance at ISM Cologne 2022, with news of the continuing success of its plant-based oat m!lk range.
The trajectory appetite for sweet snacks and specifically for plant-based treats has called for the creation of a day to celebrate vegan chocolate, an event spearheaded by the entrepreneur known as the Vegan Willy Wonka.
Tel Aviv-based B.T. Sweet, Ltd. has developed a game-changing plant-based sweetening platform, which enables producers to slash the sugar content from breakfast cereals, confectionery and treats like hazelnut and chocolate spread.
Human nutrition specialist ADM has unveiled the next big consumer trends for 2022, among them the dynamic growth of plant-based snacks that deliver nutrition and satiety for kids.
Pioneering craft chocolate maker TCHO (pronounced 'cho'), has announced it is replacing its milk chocolate-based bars with plant-based dairy alternatives and introducing a complete packaging makeover.
Vegan-friendly oat milk chocolate H!P (Happiness in Plants), has received a boost to its free-from agenda with nationwide availability online and in stores.
Barry Callebaut has launched Dairy-Free Compounds, its latest new dairy-free and plant-based solution, which will be added to its existing North American Plantcraft range.
Dream Pops a fast-growing plant-based ice cream and frozen novelty brands in North America, is setting its sites on moving into the confectionery aisle in 2022, competing with giants such as Hershey, Mars, and Ferrero.
Research commissioned by Atura Proteins reveals the majority of UK brand owners and producers surveyed are ‘most likely’ to plough their NPD budget into investigating the plant-based space next year.
Just as the term “all-natural” has lost much of its healthy-image luster over the years, the claim of “plant-based” also may be at risk of losing some of its better-for-you significance with consumers, according to Mintel research.
The California Raisin Marketing Board has released a white paper that explores the functional benefits of using raisins as a fat and sugar replacer in sweet baked goods.
