ACCELR8的动态

Could the future of cheese be plant-based? ?? Cathedral City (Dairy Crest) is making a strong case with their new Smokey flavour, soon to be available at Tesco. This dairy-free option offers a fresh take on a beloved classic, proving that even the biggest names in dairy are evolving with the times. It’s fascinating to see how a traditional dairy giant is not just dipping its toes into the plant-based market but diving in with bold, new flavours. ? As consumer demand shifts, could we be seeing a future where plant-based becomes the norm? What are your thoughts - would you make the switch to plant-based cheese? https://lnkd.in/evQ_SPNi

You might have heard of plant-based cheese or dairy or meat, but have you thought of plant-based spreads? The future of plant-based spreads and dips looks delicious, with the segment set to nearly double in growth by 2034, according to Innova Market Insights. Driven mainly by the increase in plant-based and flexitarian consumers, plant-based spreads provide flavorful experiences and additions to their meals. Jessa Friedrich, MBA, Edlong's Director of Marketing, shares how plant-based spreads are a trend here to stay in our article: https://bit.ly/4bT1dBi #Edlong #EdlongFlavors #PlantBasedSpreads #DairyAlternatives #PlantBased #Spreads #PBSpreads #Article #BlogPost #DairyFlavors #DairyFreeFlavors #FoodDevelopment #FoodInnovation #FoodScience #FoodTrends #InnovativeFlavors #Innovation #RD #Alternatives

?? Beyond Meat is launching a new mycelium-based steak, focusing on health with high protein and low saturated fat. This aligns with the company's shift toward whole-foods, following their recent release of the heart-healthy Beyond Sun Sausage. The steak’s release date isn’t set, but a partnership with a health-focused restaurant is likely. Beyond Meat joins other brands like Meati and Adamo Foods in using mycelium for plant-based meat alternatives. With Beyond Meat introducing a mycelium-based steak, would you be open to trying plant-based alternatives made from fungi, given their health benefits and sustainability? Read the full article at the link below. ??

The plant-based snack market is growing rapidly, offering alternatives to traditional meat and cheese snacks. The U.S. plant-based food market was valued at 8.1 billion dollars in 2023, underscoring the increasing demand for sustainable and flavorful options. From vegan jerky to plant-based cheese spreads, there's a wide variety of options to choose from. From vegan charcuterie to plant-based cheeses, the options are expanding rapidly, driven by consumers seeking sustainable, flavorful choices. Have you tried any plant-based snacks? Are you curious about the evolution of all types of savory snacks? Check out Trilogy's latest blog for a deep dive: https://lnkd.in/efjx7uuK

????????CHUNK FOODS BRINGS WHOLE-CUT STEAK TO US SUPERMARKETS Chunk Foods, which makes plant-based steak products that replicate the whole muscle structure of beef, is making its retail debut in the US. It is introducing four cuts of its vegan steak that lean into consumer demand for high-protein and clean-label options, containing eight ingredients (plus fortifications) and up to 37g of protein per serving. “We are focusing on local and independent grocers in Los Angeles and New York City as part of our initial retail strategy,” founder and CEO Amos Golan tells Green Queen. “These retailers align with our goal of engaging with communities that are passionate about high-quality, plant-based options. E-commerce will follow in late November, with plans to expand to national retailers in 2025.” Last year, Chunk Foods completed the construction of what it says is one of the world’s largest factories of its kind. It has also teamed up with plant protein company Better Balance Foods to create new whole-cut meat analogues for the Mexican market. Read the full article here: https://lnkd.in/ez66uvYF #GreenQueen #altprotein #cultivatedmeat #foodtech #futurefoods #foodsystems #sustainability #vegan

?? Cheese lovers, rejoice! Demand for cheese is sparking innovation across the industry, from formats to flavour profiles, convenient spreads to artisanal wedges, traditional dairy cheese, and nut-based alternatives. Curious about the latest trends in the cheese market? https://lnkd.in/g4iH9SZX #CheeseTrends #FoodInnovation #DairyIndustry #SustainableEating #FoodTrends

Discover a revolution in the dairy-free world with RicoAmor’s no-cow, plant-based coconut yogurt! This intriguing gastronomic innovation reflects our brand’s unwavering commitment to providing delicious, healthier alternatives without compromising on taste. It’s all the creamy and rich flavour you love in traditional yogurts, but it’s made entirely from plants. Specifically, it’s concocted from nature’s wonder - coconuts. Could this be the future of yogurt? Heres one of our consumers testimony! “In my experience, it just might be. I was initially sceptical, but after the first spoonful of RicoAmor’s coconut yogurt, I was sold. The texture was creamy, just like dairy yogurt, but the taste was even better - fresh, light and filled with subtle tropical notes. It’s an example of how we can push the boundaries of food technology and innovation to create products that not only taste great but are also kinder to our planet.” So, join the dairy-free revolution! Have you tried plant-based alternatives? Share your experience and let’s keep the conversation going. Are we ready to ditch dairy for delightful alternatives? Your taste buds might thank you for it!

Discover the TOP 9 plant-based #news - April 2024! ?? Stay up to date! ?? 1. #BettaFish, maker of a plant-based tuna alternative, has announced an expanded distribution and marked the presence of its can and spread on knuspr.de - an online grocery shop characterised by fast delivery of ordered products, 2. #NOVAMEAT introduced its products to Mighty Plants - a distributor and platform for plant-based products in the UK. 3. TiNDLE FOODS introduced an innovative product that is a plant-based alternative to chicken to Coop shop shelves: TiNDLE schnitzel with tomato and mozzarella (as a filling), 4. #Oshi - producer of a plant-based fish alternative - unveiled a new and improved version of its plant-based salmon fillet, 5. JAVA COFFEE COMPANY became the Polish distributor of a plant-based milk alternative made from peas from the SPROUD brand, 6. #Planted - a producer of plant-based meat alternatives - established a partnership with TINYFISH | Food for Friends, a Swiss manufactory selling mini sushi boxes, in whose rolls planted 'duck' was featured, 7. Magda plant-based started cooperation with Biedronka chain (Jerónimo Martins) and created under the chain's private label - Go Vege - 3 vegangurts with flavours: cherry, pear, strawberry, 8. Bored Cow - maker of a plant-based yoghurt alternative - has unveiled a drinking yoghurt in 3 delicious flavours: vanilla, strawberry and passion fruit. The novelty was presented in a handy bottle, 9. LA VIE - producer of pork alternatives - launched 3 new versions of the club sandwich: Le Parisien, Le Suédois and Le British. Who we are? We are Vegan Stock - experts in plant-based ingredients! We supply the highest quality plant-based ingredients to food manufacturers, cosmetics, and the HoReCa industry. Would you like to talk about your project? Contact us: [email protected] #plantbased #new #news #horeca #vegan #producer #fmcg

It’s time to treat plant-based cheese like real cheese. We’ve learned that the best way to create tasty plant-based cheese is to treat plant proteins like cow’s milk. Read our most recent interview with Vegconomist to learn more about our plans and dreams for plant-based cheese ???? https://lnkd.in/dQK3YmSe