They say that where there’s smoke there’s fire. So, casual observers might suspect that the biggest new product news in foodservice meat, poultry and seafood—is that there’s actually no meat whatsoever.

New creative pool blazes trail for tomorrow’s nutrition.

Consumers continue to embrace increased convenience, recipes and marketing with protein. The only twist is they now want all of that in new formats such as third-party delivery, meal kits and in-store advice.

In July 2019, several states “declared war” on advertising plant- or cell-based products as “meat.”

New techniques allow for extensive use of high moisture texturized vegetable protein.

At this year’s Gulfood Manufacturing in Dubai, Hydrosol is focusing on trending plant-based products like burger patties and burger condiments.

Four top chefs from around the world join Givaudan experts to explore new culinary concepts for meat and plant proteins and to develop the future of food.

Methylcellulose, pea proteins and plant-based applications.

Kerry Taste & Nutrition has launched Radicle by Kerry, the broadest portfolio of plant-based food solutions in the market.

Hydrosol is presenting the latest generation of functional systems and all-in compounds for making plant-based burger patties, cold cuts and sausages.