Sometimes you have to break a few eggs to make a plant-based omelette. When JUST — then known as Hampton Creek — started up roughly a decade ago, founder Josh Tetrick wanted to shake up the food industry. While his goal has remained the same, the path has changed. The company has expanded its strategy beyond its own branded products to form strategic partnerships with a focus on ingredients as the way forward. To start, the company announced this week a new food service partnership with Michael Foods, a subsidiary of Post Holdings and one of the largest processors of egg products in the world.
At Supply Side West 2017, held at the Mandalay Bay Convention Center in Las Vegas from Sept. 26 – 28, BevNET spoke to several companies working in the space about the state of the market for pea protein, what’s driving new innovation on a supplier level, and both the opportunities and challenges that lie ahead.
If you were at this year’s Institute of Food Technology (IFT) show, held this week at the Sands Expo and Convention Center in Las Vegas, you likely caught a glimpse of the future. The venue hosted over 20,000 attendees and 1,200 exhibitors showcasing a range of ingredients, flavorings, colorings, sweeteners and everything in between, painting a broad portrait of the current state of the industry and pointing the way towards further developments and innovations that are only just beginning to emerge.
During the Institute of Food Technologists (IFT) 2017 show this week, BevNET spoke with analysts from leading market research firms Mintel and Innova Food Insights about their observations on the macro-trends in this space that are helping shape the next wave of consumer food and beverage products.
Plant-based products are one of the hottest trends in food and beverage, and investors have taken note. Last week, several funds and venture capital firms came together to back Nutriati, a food technology company whose first products are a chickpea flour and chickpea protein concentrate.