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Video: Plant-based formulations reign at IFT19

June 05, 2019

Whether they’re vegan, vegetarian, or flexitarian, more and more consumers are gravitating toward plant-based eating. Which is why meatless burgers, chips made from chickpeas, and oat milk lattes are turning up in restaurants and grocery store aisles with increasing frequency. Ingredient companies have stepped up to supply product developers with an expanding array of great-tasting, animal-free ingredients. Mary Ellen Kuhn, executive editor of Food Technology magazine, talks with Cosucra (655) and The Almond Board of California (4013) to learn more about plant-based formulation.