Can Soylent ‘Bridge’ cross the gap between meal replacements and snacking? The article (title above) by Jessi Devenyns, gets to the heart of matter: people want nutritious snacks on-the-go! Soylent’s new product, ‘Bridge,’ is on-trend in a number of ways. With its tagline, “The in-between meal,” the beverage seeks to occupy the unique space between […]
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The incredible ‘food tech’ at the Vegan movement’s heart continues to make leaps and bounds in both quality and popularity. 2019, here we come! “2019 will be the year veganism goes mainstream,” according to The Economist’s correspondent, John Parker, who wrote The Year of the Vegan. Parker justifies this claim by looking across industries and continents. […]
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As we write this, representatives of the nation’s largest food companies are lobbying the Food and Drug Administration to enforce outdated regulations related to the labeling of dairy alternatives such as milk, yogurt, and cheese. Public health lawyer Michele Simon and the Plant Based Foods Association are calling on the community to submit comments to […]
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Don’t miss this valuable investor pitch opportunity. PlantBased Solutions is proud to partner with GlassWall Syndicate for a plant-based Investor Pitch Breakfast at Natural Products Expo West 2019. PlantBased Solutions’ CEO, David Benzaquen, and PlantBased Solutions’ COO, Daniel Karsevar, are excited about fostering this unique occasion for multiple pre-selected investors to meet one-on-one with accepted brands. Take advantage of this opportunity to […]
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What would it take to fully replace meat from animals? Adele Peters wrote Can we end animal farming by the end of the century? published on Fast Company, November 6, 2018. The question posed in this article, “What would it take to fully replace meat from animals?” is a thought-provoking one, as is the natural follow-up question, […]
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Ethnic flavors spice up plant-based food offerings according to the article in Food Navigator-USA, “Ethnic Flavors and Other Trends Heat Up in Food and Beverage Launches, Innova Says” published on October 26, 2018 by Mary Ellen Shoup. The article discusses ethnic flavors, plant-based formulations, and use of traditional processing methods (e.g. small batch, stone ground) in new food […]
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