Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/912382

Contents of this Issue


Page 85 of 139

M oving beyond simply being grateful for soy milk or vegan mayo, consumers are happily exploring their expanding plant-based food options. So much so that Innova Market Insights, a trend-tracking company for the food and beverage industry, cites "plant-powered growth" as one of its top trends—and it's not just for those consumers who don't eat meat. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI Manufacturers are leveraging the power of plants, creating new categories, and disrupting old ones. BY NICOLE POTENZA DENIS P lant-Based roliferation � � � Beyond Meat The Beyond Burger (left); Ocean Hugger Foods, Inc. Ahimi (above). WINTER 2018 83 category spotlight

Articles in this issue

Archives of this issue

view archives of Specialty Food Magazine - WINTER 2018