Expansion into consumer products poses challenges for newcomers.

Having difficulty viewing this message? View it in a browser. forward subscribe April 15, 2021 Restaurant chefs take aim at retail shelves Expansion into consumer products poses challenges for newcomers. SPONSORED MESSAGE How to bring rich textures in dairy-free desserts. Plant-based indulgence? Yes we can! Try BENEO's clean label rice starch for scrumptious textures and rich mouthfeel in dairy-free desserts. MARKETS Forecast cold snap boosts agricultural futures TRENDING SunOpta rapidly scaling plant-based innovation, capacity Company is capitalizing on customer and consumer interest in alternative milks. Organic paleo bread startup seeking to expand The Loaf produces bread and cookies that are free from grains, dairy and refined sugar. Dissolving gum brand claims to clean breath, not mask it Mouth Off features patent-pending enzyme that removes sulfur compounds. Webinars WATCH ON DEMAND Beyond Sugar Reduction ... How Caloric Reduction Wins With Consumers WATCH ON DEMAND Sugar and Sweeteners: Navigating uncertain markets WATCH ON DEMAND The future of plant-based eating Subscribe to Food Business News and get print or digital access today! Free Magazine Subscription To ensure delivery to your inbox, add foodbusinessnews@sosland-email.com to your address book or safe sender list. This is an unmonitored email address and replies will not be responded to. If you have questions or comments, please email us at subscriptions@sosland.com. Update your account     Forward     Subscribe     Unsubscribe THE MOST TRUSTED RESOURCE FOR FOOD INDUSTRY PROFESSIONALS ©2021 Sosland Publishing® 4801 Main Street, Suite 650, Kansas City, MO 64112