Plant proteins, masking agents and oils may combine to improve taste and texture.

Having difficulty viewing this message? View it in a browser. forward subscribe May 4, 2022 Paving a road to repeat meat alternative sales Plant proteins, masking agents and oils may combine to improve taste and texture. Burger King keeps faith in Whopper despite inflation Comparable-store sales for the chain increase 10% in the first quarter. Conagra hires president for grocery and snacks Lucy Brady to join company from McDonald’s. Slideshow: Seasonal sauce and dressing innovations New sauce and dressing flavors pair with warmer weather. Sweetener Solutions acquired by Batory Foods The transaction adds to Batory’s capabilities in precision blending. J&J Snack profit off on ERP system implementation Company says challenges isolated to the second quarter. Sargento to acquire string cheese maker St. Cloud, Wis.-based Baker Cheese Factory was established in 1916. Sponsored by Amano How to Develop a More Savory, Vegan-Friendly Plant-Based Product Without MSG To meet the exploding demand for plant-based foods, Amano has recently developed Umamizyme™ Pulse, a non-GM enzyme that creates a savory, meaty and umami taste in plant-based foods as well as richness, complexity and kokumi. Webinars - Active Apr 27 2022 Top 5 Trends: Culinary Inspirations with Plant-Based Colors May 11 2022 Trends & Innovations: What do consumers want from meat alternatives? 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 ©2022 Sosland Publishing® 4801 Main Street, Suite 650, Kansas City, MO 64112 Privacy Policy