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Alison Rabschnuk, Business Development Director of Plant based foods at Kerry Taste & Nutrition, joins us to discuss some of the emerging trends in plant-based foods.
Indulgence will take on a new meaning, with younger consumers in particular seeking unconventional "mashups" of food and drinks they grew up with in combination with emerging new flavors from other regions.
The warehouse-turned production facility recently underwent a $125 million renovation and expansion—all while continuing production safely and achieving sustainability goals.
The estimator allows consumers and manufacturers to quantify and understand the financial and environmental impact of reducing food waste either in the food chain or in the home.
The portal is designed to provide the latest trend information to startups and entrepreneurs on topics ranging from plant-based innovations, consumer motivations and patterns, to integrating natural tastes and flavors, as well as functional ingredients, in their product formulations.
The research found that flexitarians, the key consumer group driving the growth of plant-based, are more critical of products versus vegan and vegetarian consumers.
Kerry has opened an upgraded and renovated coating production facility in Rome, Georgia. As one of North America’s most innovative facilities of its kind, the newly expanded Rome site provides significant capacity, advanced capabilities and customized coating solutions to help foodservice and retail customers deliver great tasting products that win in the coated poultry, seafood, appetizer and alternative meat categories.
Pilgrim’s Pride announced it has executed an acquisition agreement to acquire the meats and meals business of Kerry Consumer Foods in the United Kingdom and Ireland. Following the acquisition, Pilgrim’s will be a leading food company, with a significant value-added protein and integrated prepared foods business anchored by a portfolio of strong brands.