Chicago-based Technomic research showed that 42% of consumers are more likely to try a new or unique flavor from a restaurant than when cooking at home. Technomic research showed that 42% of consumers are more likely to try a new or unique flavor from a restaurant than when cooking at home.
Panelists were asked to give predictions for the alternative protein category by the year 2050 at the Future Food-Tech Alternative Proteins event June 21 in New York.
The University of Minnesota’s College of Food, Agriculture and Natural Resource Sciences (CFANS) released findings from its CFANS Insights survey. The survey pooled 1,010 American adults in May to learn current perceptions regarding food, agriculture and natural resources.
Two companies at the Specialty Food Association, Inc.’s annual Summer Fancy Food Show use pea protein as a main ingredient in their new plant-based products.