Peanut butter is an American treasure, but it’s not the only protein-rich spread consumers are dipping into nowadays.
Author archives: Brian Kateman
Extra Schmear, Please! Vegan Cream Cheese Alternatives Make for Happy Bagels.
Major brands as well as independent newcomers alike are putting new plant-based, dairy-free cream cheeses, made from nuts, seeds, and soy, on the table.
The Cooking Oil Market Sizzles: Veteran Veggie Oils Canola and Olive Welcome Newcomers to the Cabinet
From avocado and coconut to peanut and pumpkin seed, vegetable oils are a surprisingly diverse, continuously growing category.
Thinking Outside the Box: How Vegan and Vegetarian Brands Are Reinventing Frozen Pizza
It’s not delivery, it’s plant-based. And delicious.
Getting Into the Holiday Spirits: Wine, Beer, And Liquor Producers Move Toward Plant-Based And Organic
Forward-thinking beverage producers are nixing animal byproducts and additives, and implementing more eco-friendly and humane practices.
In Times of Uncertainty, Shelf-Stable, Vegan Foods Make Consumers Feel a Little More Secure
Plant-based non-perishables that actually taste good? Yup.
Pour The Vegan Milk: Breakfast Cereals Pivot To Plant-Based, High-Protein, Low-Sugar Options
Cereal, both hot and cold, at the table or on the go, is the breakfast food of our childhoods and, yep, our future.
Chicken Noodle No More: Forward-Thinking Brands Are Turning to Plant-Based Soups
It’s not just the salty broths of your childhood. Raw, organic, and vegan soups are making their way to pantries and kitchens everywhere.
A Cup Of Ambition: Coffee Products Pour Into the Plant-Based Sector
As dairy gives way to other, plant-based milk alternatives, coffee and coffee-related brands innovate and adapt.
Plant-Based in a Pinch: The Frozen Food Aisle Is Turning Vegan, Organic, and Nutritious
Cheap, nutritionally lacking foods aren’t the only options in the freezer section anymore.