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Perhaps one day soon, when you order a breakfast sandwich or a scramble at some specialty grocery stores, you'll bite into a yellow, fluffy food that tastes just like an egg, but did not, in fact, come from an animal. Instead, what you'll be eating is a mung bean, a legume...

source: Fast Company

Snacking on cheese is nothing new — whether it be on crackers, as part of a fancy pairing with cured meat and wine or pulled apart as "string" — but consumers' rising demand for higher protein and their fading fear of...

source: Food Navigator

Seven major snacking trends have been identified in a report examining the key issues that have driven consumer buying behaviour during 2018. The analysis from data measurement group Nielsen analyzed shopping habits that uncovered insight into weekday versus weekend eating...

source: Confectionery Production

Mainstream culture has seen huge changes with the rise of social media, the internet, e-commerce and smartphones. Innovation and disruption has turned many industries upside down when it comes to retail and marketing, but to date the drinks industry has largely been lagging....

source: Beverage Daily

With interest in black food — typically darkened using charcoal — reaching its peak, Mintel suggests turning to ingredients like black rye could deliver a boost in consumer interest.

source: Food Navigator

Despite a long love affair with red meat, more Americans than ever are turning toward plant-based imitators at restaurants and grocery stores. Not the hockey puck veggie burgers in the back of your freezer, mind you — these are plant-based patties engineered to mimic...

source: Bloomberg

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