Vegan Variety: Plant-based Foods Trend

Experts project that at least 2.5% of US adults follow a strict vegan diet. Interestingly, this figured is dwarfed by rising numbers of consumers who are not on a strict vegan diet—but appear to be looking for new vegan food and drink options.

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R&D With New Structure at Flowers Foods

The company said the moves are designed to “provide greater focus on the company’s strategic objectives under Project Centennial, emphasize brand growth and innovation in line with a national branded food company, drive enhanced accountability, reduce costs and strengthen long-term strategy.”

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Bonafide Provisions Drinkable Veggies

Wahl brings more than 20 years of experience to his new role, where he’ll spearhead strategic growth and channel expansion for the brand’s core line of frozen bone broths and new ready-to-drink line of Drinkable Veggies™.

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Lean Cuisine Updates Marketplace Line

Inspired by travels to top restaurants and culinary hot spots, LEAN CUISINE chefs have crafted new dishes and reinvented classics with ingredients like you could find in your own kitchen cupboard. Each of these new recipes has no artificial colors, flavors or preservatives.

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Fish Stew with Ginger and Tomatoes

One spring at friend’s house on Cape Cod, I found a lot of fresh ginger in the fridge. My friend’s husband had just stopped by the local fish market, so I combined the fish and ginger with a can of tomatoes to make a quick and easy spring stew. We absolutely loved the results.

The fresh ginger won’t knock you over the head with its intensity in this stew. It adds warmth and its distinctive gingery flavor to the pot, but it’s a fairly subtle flavor.

The fish is still the main star – which it should be, considering how expensive seafood is!

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American Egg Board: Formulate—With Purpose

Egg products provide a safe and nutritious supply of ingredients that can help achieve that goal.

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Four Loko Shots

From its neon colors to graphic imagery, Four Loko Shots are intended to be unorthodox and bold in name, liquid, and flavor.

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Broccoli Salad With Radicchio, Basil, and Pistachios

The secret to the success of this broccoli salad is that it handles the florets and stems differently. The florets are blanched briefly, just long enough to soften them and make them juicy, while still preserving their crisp, fresh bite. The stems, meanwhile, are left raw, for a refreshing crunch. Tossed with radicchio and a bold vinaigrette made from basil and pistachios, this is a salad to make you love all the parts of broccoli. Get Recipe!

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Taylor Farms Powers a Sustainable Future

The move install a wind turbine has produced an annual energy offset of 16%.

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