The global vegan cheese market is expected to grow at a compound annual rate of about 10% and reach a market value of about $7 billion by 2030, according to a 2022 Food Institute report. 

Foodservice food and beverage suppliers showcased the latest innovations at the National Restaurant Show held in Chicago May 21-24.

The Institute of Food Technologists’ IFT FIRST in-person annual convention took place July 10-13 after a two-year pandemic hiatus. The education program commenced with a debate centered around, “Should we eat more processed foods?”

An important quality that formulators must consider is the safety and shelf life of meat alternative products.

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. 

Chicago’s food innovation companies raised $723 million in venture capital in 2021.

Value-added plant-based foods manufacturers are seeking to differentiate.

It comes down to pivoting, preparation, plant proteins, personalization and predictions.

A systems approach is required to replace wheat in most formulations.