Plant-based protein

Consumer adoption of plant-based alternatives continues to grow.

Having difficulty viewing this message? View it in a browser. forward subscribe September 7, 2021 PLANT-BASED PROTEIN Blending proteins to formulate the best alternatives Partners are plenty for pea protein. Global plant protein market could hit $162 billion by 2030 Falling prices and sustainability benefits should boost the category. Plant-based cheese maker raises $3 million Misha’s Kind Food to invest in product development, retail expansion. Joint venture seeks to accelerate alternative protein innovation The list of companies developing alternative proteins is growing. Plantible raises $21.5 million to scale duckweed-based protein Ingredient startup eyes 2022 market launch. SPONSORED MESSAGE Make your plant-based cheese meltier with AAK For smoother, stretch-ier plant-based cheese, AAK's functional specialty oil blends are co-developed to make mouths happier — and production easier. Plant-based hardboiled egg alternative debuts Crafty Counter unveils WunderEggs, made with almonds, cashews and coconut milk. Country Archer unveils plant-based mushroom jerky Marks brand’s first move outside meat snacks. Chipotle testing plant-based chorizo Meat alternative made with pea protein. Hormel unveils plant-based pepperoni for pizzerias Topping debuts under the Happy Little Plants brand. Impossible Foods unveils ground sausage made from plants Plant-based product comes in savory and spicy flavors. Beyond Meat, Pizza Hut partnership produces new plant-based pepperoni Beyond Pepperoni Pizza testing in five US markets for a limited time. 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 Privacy Policy