Using a proprietary heat treatment to ensure consistent safety and quality, Manitoba flax is ready-to-eat with a roasted, nutty, mild flavoring.

The chips are not fried and are free from artificial ingredients, preservatives, high fructose corn syrup, MSG, and trans fat.

PROBAR® offers a robust line of plant-based performance foods, including Meal On-the-Go, Protein (formerly Base), Bite, Bolt Energy Chews, Nut Butters and live Probiotic Bars.

Fast Bar is formulated to be a source of nutrition. It aims to satisfy hunger, while allowing consumers to maintain fasting and weight management goals. The bar is specifically designed to supply the body with nourishment through its macronutrient ratio of high beneficial fats, low carbs and protein.

The chewy cookies pack a guilt-free secret: they are low-carb, high fiber, high protein, diabetic-friendly, blood sugar balancing, dairy-free and contain 7g of plant-based protein.

According to a recent Numerator Survey of Yerba Mate shoppers, 80% are concerned or very concerned with sugar content in their drinks and 69% of the current category leader's shoppers wish there were more unsweetened options available.

The ingredient mix free from sugar alcohols and artificial ingredients, delivers a dose of clean protein and healthy fats for a quick pick me up or post workout refuel.

4th & Heart continues to revolutionize the ways in which consumers integrate ghee into their daily lifestyles with a the decadent protein, energy and collagen WOKE bars.

The professional-grade supplements are for active individuals who are seeking a healthy lifestyle. In addition to the vegan omega-3 Ahiflower oil, the product line features performance products, pre- and post-workout support, a whey protein isolate, collagen + enzymes, and other formulas that focus on other areas of wellness such as brain and joint health.

One of the best foods for a baby’s healthy brain development is already in most refrigerators: eggs. In an historic first, the newly released 2020-2025 Dietary Guidelines for Americans include recommendations for birth to 24 months old and specifically recommend eggs as an important first food for infants and toddlers, as well as for pregnant women and lactating moms.

More than ever before, today’s parents, especially Millennials, are paying particular attention to the foods and beverages they give their babies and toddlers.

Consumers today are making mindful choices about their overall health by proactively seeking out tailored, functional solutions customized to meet their individual needs.

Building on her efforts in the White House with her Let's Move! initiative, Mrs. Obama is a Co-Founder and Strategic Partner with PLEZi Nutrition, working behind-the-scenes to guide the company's mission to be a driver of change and a model for how food and beverage brands can support the health of our next generation.

Continuing to expand its popular Nature’s Garden line of products, Cibo Vita introduced Fruit Balls: Immune Booster, an innovative way to boost the immune system with vital minerals, vitamins and probiotics. The plant-based Fruit Balls are also filling, healthy and deliver flavor. 

Bigelow Tea continues to transform its offerings with Peak Energy™ Black Tea plus extra L-Theanine and Caffeine, Whispering Wildflowers™ Herbal Tea plus L-Theanine, and Ginger Honey Herbal Tea plus Zinc where each blend provides flavor while featuring ingredients and nutrients with functional benefits.

Aiming to elevate consumers' fitness journeys, MET-Rx's newest flavor innovations are designed to add excitement and variety to MET-Rx's flavor profiles without sacrificing substance.

Consumer enthusiasm for plant-based foods continues to grow unabated. This is also affecting the beverage market. Market research company Persistence Market Research (PMR) predicts annual growth rates exceeding 6% for plant-based drinks through 2028. 

Global Flavors Group's mission is to bring authentic global flavors to American plates. Kaho is attracted to this industry due to its positive growth tailwinds - driven by the increasing diversity of the US population and growing interest in authentic international flavors - and fragmentation.

Idahoan teamed up with the experts in hot sauce at Tapatío® to turn up the heat on their Triple Cheese Mashed Potatoes, which are available in a 4-cup pack

"I'm so excited for Laoban's new Bao Buns to hit freezers nationwide," says Co-Founder Chef Tim Ma. "We've spent the last year working on the recipes to make sure we're bringing the restaurant experience straight to your home kitchen. The final recipe gives me visceral memories of eating Bao buns as a child with my family, and I hope it evokes that same feeling for everyone who eats them."

Neuro+ was specifically created to support changing lifestyles as families are introducing solids to young children earlier and the rates of exclusive and extended breastfeeding are down (US Breastfeeding Committee). 

Building on the success of its recent salmon bowl launch, Scott & Jon's is expanding with two innovative meals: Lemon Butter Dill Salmon and Baja Fish Taco Bowl.

Driven by a passion to deliver product innovations that contain flavorful organic, unprocessed, clean, and recognizable ingredients, Mother Raw debuted shelf-stable condiments. The new condiment offerings include Organic Ketchups and Plant-Based Mayos.

The new barista blends and creamer address the needs of consumers seeking plant-based, café-quality beverages at home for a fraction of the price.

Each bite delivers an indulgent snacking experience that supports sustainable farming practices, as Diana’s upcycles small, single, and irregular bananas from Ecuador that would otherwise be discarded for cosmetic reasons. 

“The prices for all ingredients can be very high,” affirms Andrea Bayne, owner and head baker of BoriMami Bakery in Melbourne, Florida. “Demand for organic products exceeds supply, which can cause price increases and make consistent sourcing an issue.”

Made with beef stock, roasted beef, ginger and anise, the Organic Beef Pho Base makes it easier for consumers to make a savory, flavorful pho broth.

Motif FoodWorks, the ingredient innovation company on a mission to make plant-based food taste better and more nutritious, announced the grand opening of its new lab and office space in the Boston Seaport neighborhood, a growing hub for science and technology innovation.

The new co-manufacturing division of BumbleBar, Inc. recently recruited its quality food safety manager from Archer Daniels Midland, one of the world’s largest food processing companies.

Silicon Valley-based cellular agriculture company Mission Barns announced a $24M Series A to scale up its cultivated fat technology and build a pilot manufacturing plant in the Bay Area.

ADM opened a new cutting-edge, plant-based innovation lab, located in ADM’s Biopolis research hub in Singapore. The lab will develop next-level, on-trend and nutritious products to meet growing food and beverage demand in the Asia-Pacific region.  

CP Kelco, a leader of nature-based ingredient solutions, launched a new global innovation center, adding to the company’s growing network of innovation and technical support facilities around the world. The Atlanta-based innovation center is designed as an open, collaborative space for scientists and customers alike to engage in ingredient research, problem-solving, development and pilot plant scale-up of food, beverage, home care, personal care and other consumer and industrial products.

“Last September, an operator approached us to help alleviate some labor challenges they were experiencing,” notes Elise Carlson, CFS, King & Prince senior research and development manager. “They were taking frozen, cellophane-wrapped cod, thawing it and then cutting it into pieces. Kitchen staff then cut the cod by hand so not all pieces were exactly the same, which is a desirable attribute."

Mars Wrigley broke ground on a new, best-in-class, global research and development hub adjacent to the company's existing Global Innovation Center on Goose Island. Leaders from Mars as well as key Chicago stakeholders, including Michael Fassnacht, CEO, World Business Chicago, and Alderman Walter Burnett Jr., gathered together to commemorate the milestone for the company.

Stellex’s partnership with J. Skinner will support investment into production capacity expansion, increased automation, and new product development. 

"Bob’s Signature Blends Baking Mixes are a testament to our commitment to combining the wholesome, premium ingredients we are known for with ease of use,” said Blake Issac, director of innovation marketing at Bob’s Red Mill. 

This new collection features three seasonings that showcase up-and-coming flavors and ingredients that we expect to see trending in the coming months and beyond.

Combining Claussen’s tangy flavor with Baked by Melissa’s famous handcrafted cupcakes, these bite-sized delights feature a dill pickle-infused cake and pickle buttercream icing complete with festive red and white sprinkles on top.

Founded in 1917, Legacy Bakehouse is a 100+-year-old, Wisconsin-based company in developing and manufacturing a range of baked snack components, including rye chips, garlic chips, bread sticks, pita chips, and more. 

The study, conducted at the University of Georgia, compared the cumulative impact of daily pecan eating versus not eating pecans on changes in fasting cholesterol levels and responses to a meal higher in saturated fat (meeting 35% of total daily calories). Findings show notable reductions in cholesterol levels with pecan consumption, as well as lower post-meal triglycerides. 

The report, “Tapping Into the Global Consumer Well-Being Opportunity,” reveals the complexity of personal well-being, with consumers turning to solutions as varied as physical activity, social media, food, pet ownership, beauty, and books, among many other products and services, to harmonize their physical, mental, and social well-being.

There will be an increase in diversified ingredient sourcing, while the humanization of technology will be essential for consumers who are apprehensive about technology being used to create, modify and produce the food they put into their bodies.

Ellison Bakery is a manufacturer of cookies, snack bars, crunches, toppings, and inclusion ingredients for retail, food service and private label end markets. Terms of the transaction were not disclosed.

The innovative and award-winning mini flatbreads are baked with upcycled flour, made from barley, wheat and rye rescued at the end of the beer making process. 

Whether only needing a few cupcakes for a friend or a full pan of brownies for a group, Krusteaz Batters meet any occasion and stay fresh for up to seven days in the refrigerator after opening, ready for whenever the baking mood strikes.

Amano Enzyme experts are also presenting as part of the official IFT FIRST 2024 education program. Monica Henry, Scientist at Amano Enzyme, is presenting the session, “Improvement of Physical Properties in High Protein Plant-Based Cheese with Enzymatic Treatment,” on Tuesday, July 16, at 12:00 p.m. CDT. 

Beleaf® PlantBetter is the answer to the complexities faced by food manufacturers and bakers seeking plant-based alternatives that match the sensory qualities and versatile functionality of traditional dairy butter and can easily be integrated in their current production process.

The FDA’s GRAS notification signifies transparency, ensures safety for food manufacturers and is essential for all manufacturers to produce in or export to the North American market. 

Planteneers’ new space can host customers for collaborative product development sessions with a full plant-based meat laboratory and a plant-based dairy laboratory (coming online soon-). The Aurora building also houses sales, distribution, marketing, product managers and R&D team members.

Developed to help the American Red Cross and Chobani's local food bank and pantry partners, Chobani Super Milk addresses a critical need by providing access to nutrient-dense, high-protein, low-fat dairy to those who need it most.