Calbee America – which claims to have pioneered the plant-based snacking category with its Harvest Snaps Baked Veggie Snacks – has given its flagship lineup a brand refresh with a modern packaging design.
The Israeli foodtech company has appointed Liat Lachish Levy as CEO to steer it through a new phase of strategic growth following a successful $8m funding round.
The French bakery manufacturer has developed a baguette made from a mix of pulses, commonly used in Indian and Middle Eastern cuisines, as well as in traditional French and Tex-Mex dishes such as cassoulet and chilli con carne.
Outstanding Foods, maker of PigOut Pigless Pork Rinds, has raised $10m in a recent Series A financing round led by existing investor SternAegis Ventures to fuel rapid retail expansion and new production innovation.
Ingredion Incorporated has taken another step in its mission to become a leading supplier of consumer-preferred plant-based proteins by acquiring the remaining stake of Verdient Foods Inc.
The French ingredients maker says it is on track to open the world’s largest pea protein factory in Manitoba, Canada, later this year in December, despite COVID-19 headwinds.
Israeli startup Equinom is bringing its non-GMO seed-breeding technology to the US to serve the North American market, where it will connect food and food ingredients companies directly to its plant protein supply chain.
The pulse-based snacking leader from Calbee North America will run a promotional campaign to snip $5 from movie tickets purchased through the third-party movie ticketing company.
As snacking occasions abound, the Almond Board of California (ABC) has committed to promoting the sustainability and usefulness of the world’s favorite nut.
The nut company is collaborating with nutritionist and author Sharon Palmer to host the Plant-Based Nutrition Leadership Symposium, an invite-only series of educational sessions and panels, to be held in Los Angeles, California on April 15-16 2019.
US agribusiness and food company Bunge Limited has added a lentil functional flour to its product portfolio, which bakery and snack producers can use to replace modified starches, while offering a clean label.
Coeliac UK and Innovate UK are helping fund research to develop three new plant proteins for gluten-free bread, which Nandi Proteins chairman Neil Crabb says could improve its taste and texture.