The global plant-based market will grow from US $30 billion in 2021 to a staggering US$160 billion by 2030, making up to 7.7% of the global protein market by 2030, according to Bloomberg Intelligence.

An article discussing both steam generators and retorts may seem a little odd, but the connection is one of saving energy and sustainability, especially when fuel prices are rising. 

From its early beginnings, the Krispy Kreme company has designed and built the proprietary machines that have given “rise” to their equally safeguarded doughnut recipe. 

According to the International Taste Institute, taste drives 88% of F&B consumer purchase intent, making it the most important attribute for food and beverage products’ success and overshadowing other considerations like price, health and convenience. Yet taste, as the palate perceives it, is not merely a combination of aroma and flavor.

Today’s consumer landscape is diversifying, and in turn, there’s been a shift in consumer expectations around international and regional flavors. 

Prepared Foods talks Mexican food and flavor trends with Gustavo Arellano, a Los Angeles Times columnist who covers “Southern California everything and a bunch of the West and beyond.” 

Prepared Foods talks beverage flavor trends with Jared Smith, vice president of business development at Stratus Group Duo LLC, a Los Angeles firm developing and marketing functional, convenient beverages.

Although most of today’s new plant-based dairy alternatives are cold—displayed in the dairy case or the freezercase—they constitute one of the supermarket’s hottest and fastest growing segments.  And it’s no surprise market observers are scrutinizing every element behind who’s purchasing these products—along with what’s selling, when, where and why.