With Meala’s pea-based texturizer already appearing on retail shelves within branded products, the product is proving to be a reliable ingredient for food manufacturers seeking to reduce egg dependency or replace conventional texture additives such as hydrocolloids.

“Texture is central to the eating experience – it creates the bite, juiciness, and mouthfeel that make a food memorable and worth sharing,” said Hadar Ekhoiz-Razmovich, chief executive officer and co-founder of Haifa, Israel-headquartered Meala. “Manufacturers seek ingredients that deliver this experience alongside reliable performance, competitive costs, and a stable supply chain. Our texturizing pea protein brings these benefits together, replacing eggs or hydrocolloids while supporting a shorter, more recognizable ingredient list.”

Meala’s texturizing pea protein is designed to simplify formulations while enhancing texture, nutritional value, and overall sensory performance. It allows a shorter ingredient list, higher protein content, and no change to the product’s sensory attributes.

The company’s innovative pea-based ingredients are commercially available through established industry partners including DSM-Firmenich,which markets Vertis PB Pea, designed for savory applications, and Lasenor VP-100, which is marketed through bakery solutions specialist Lasenor Emul, as an egg replacement solution for bakery products.

Lower Formulation Costs
Manufacturers are facing growing pressure to simplify labels, improve nutrition and manage ingredient costs without compromise of product enjoyment. This is against a backdrop of egg supply disruptions and geographically fragmented ingredient supply chains, all of which create uncertainty. As such food companies are placing greater emphasis on reliable sourcing and predictable costs to improve margins.

Ekhoiz-Razmovich highlights the economical benefits of Meala’s multifunctional texturizing proteins, offering food makers a more stable and cost-effective alternative amid growing supply chain disruptions and volatile ingredient prices. These pressures are affecting a broader range of food ingredients, with market volatility expected to intensify. By leveraging a reliable supply of plant-based raw materials, Meala enables manufacturers to reduce exposure to price fluctuations, diversify sourcing strategies, and achieve greater cost predictability across multiple bakery products.

In an assessed sponge cake formulation, Meala demonstrated a potential reduction in formulation cost of greater than 40% compared with an egg-based reference. Results demonstrated that the ingredient helps reduce refrigeration logistics of liquid eggs, potentially simplifying storage, transportation, and inventory management.

“For innovation to translate into commercial adoption, it needs to work within manufacturers’ recipes, processes, and economics,” says Dr. Tali Feldman Sivan, Meala’s co-founder and chief business officer. “In meat alternatives, our texturizing protein provides binding and structure while replacing conventional texture additives. In bakery applications, it typically accounts for just a few percentages of the formulation, replacing egg functionality and enabling meaningful cost-in-use savings.”

According to a life cycle assessment analysis conducted by Van Hall Larenstein University of Applied Sciences, Leeuwarden, Netherlands, Meala’s pea-based protein has a 63% lower carbon footprint and a 96% lower water footprint per kilogram of protein, as compared to egg powder.

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“We believe that great cooking shouldn’t have to start with a lot of work,” said Michele Abo, general manager at Dorot Gardens. “Our mission has always been to make it easier for people to enjoy the flavors of fresh ingredients without the time-consuming preparation.”

Using a flash-freezing process, Dorot Gardens preserves the flavor and nutrients of freshly harvested garlic and herbs while extending shelf life, reducing food waste and providing a convenient alternative to so-called fresh ingredients that may spoil or be unavailable seasonally.

Produced with garlic that’s harvested, prepared and raidly frozen to help preserve its flavor and nutrients, each pre-portioned cube makes it easy to add garlic to everything from pasta sauces and stir-fries to soups, marinades, roasted vegetables more. Simply pop a cube out of the tray and drop it directly into the pan There’s no peeling, no mincing, no lingering garlic smell on one’s hands and no half-used bulbs forgotten in the refrigerator. Stored conveniently in the freezer, the cubes allow home cooks to use just what they need, helping minimize food waste while keeping an essential cooking ingredient always within reach.

Established in 1992, Dorot Gardens is owned by Kibbutz Dorot in the southern part of Israel. The kibbutz has more than 3,500 acres of field crops which are picked, and then immediately chopped, packaged and frozen. This ensures that they maintain their taste, freshness and nutritive value.

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• Chickpea Curry, fortified with zinc, an essential trace element that contributes to processes such as immune system function and skin maintenance, among others.

• Green Bowl, which combines grains and vegetables enriched with potassium, supporting muscle health, nerve impulse transmission, fluid balance and cardiovascular health.

• Spelt and Cranberries, enriched with magnesium, a mineral associated with human energy production and the well-being of muscles and one’s nervous system.

In a market where functional food has mainly focused on added protein, reduced carbohydrates or sugar-free claims, Mineral Boosts expands on this trend by incorporating mineral fortification into complete, balanced, 100% plant-based meals, thereby enabling a higher intake of these micronutrients through everyday diet.

Virto’s presence at the SIAL trade show is part of the international growth strategy of the Navarra, Spain-headquartered family-owned company’s expansion of frozen vegetable product lines across international markets. Today, its production, logistics sites and sales offices are present in 10 countries: Spain, Portugal, France, Germany, the United Kingdom, the Netherlands, Poland, the United States, Chile and Brazil.

Active in retail, foodservice and industrial markets, Virto generated €632 million in revenue during 2025. It ranks as the market leader in the frozen vegetable sector in Spain , and is among the sector’s leading players in Europe.

The company has a global workforce of approximately 2,000 people and operates 22 sites dedicated to quick-freezing, blending, packing and logistics. Its factories’ 65 fully automated production lines process vegetables harvested from 45,000 hectares of farmland.

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The new flavor is a testament to the lengths the Columbus, Ohio-based company will go when it gets curious about something. Back in 2021 the Jeni’s R&D team began pondering what seemed like an innocuous question: “Would it be possible to make an ice cream with acorns?”

The answer seemed simple enough. Acorns are abundant in the United States and have historically been a food source for indigenous Americans. But acorns also aren’t commercially regulated or distributed — and so Jeni’s started by looking abroad for sources.

“Those early international sources for acorn flour gave us a first taste of what this ice cream could be, which was so fragrant and nutty and beautiful. It was unlike anything I’d ever eaten, but also felt wildly familiar,” recalled Beth Stallings, senior director of innovation at Jeni’s. “From that moment, we knew we had to find a way to make this flavor, whatever it took. And it took a lot of amazing work.”

After those international sources fell through, the team realized that if it was going to make an acorn ice cream, it would be necessary to build a supply chain domestically from the ground up.

Jeni’s partnered with Route 9 Action Network, an agricultural cooperative based in Carroll County, Ohio. Its main crop is chestnuts, but there was interest in expanding. So, Jeni’s signed multiple grant letters to help Route 9 grow the business so that it could forage and process the acorns needed for this ice cream. This included washing and leaching the tannins from the nuts so they would be safe to consume.

From there, the acorns went to a nearby Amish farm to be milled into flour. This required a few extra layers of communication — Jeni’s had to rely on snail mail, a community phone, and in-person visits to stay in contact. All to achieve the end result: fragrant, Appalachian grown and milled acorn flour that Jeni’s could fold into cream.

After five years of foraging, milling, and testing, Jeni’s has released a very limited supply of Appalachian Acorn Pie, an acorn ice cream with a graham cracker swirl. It’s nutty and sweet — somewhere in the realm of hazelnut, coconut, and chestnut. The limited-time flavor launched online October 1 at Jenis.com and is available at more than 90 scoop shops Jeni’s scoop shops across the USA, while supplies last.

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“Pickles are having a moment, but we weren’t interested in making just another fried pickle,” said Meredith Smith, director of brand marketing at Louisville, Kentucky-headquartered Long John Silver’s. “We batter fish for a living, so putting it on pickles felt like the obvious place to start. After pairing them with Ranch with Old Bay, and knew we had something special.”

Using the same batter as Long John Silver’s fried Alaska Pollock, Fried Pickles put the brand’s signature crunch on a classic appetizer. The result is a crisp, golden bite that can be enjoyed as a snack or alongside the brand’s seafood and chicken favorites.

The Fish & Chicken Platter includes two pieces of wild-caught Alaska Pollock, three Chicken Planks, Fried Pickles, two sides, hushpuppies, and a side of Ranch with Old Bay. It provides an easy way to enjoy longtime favorites alongside the menu’s newest additions in one meal.

The Fish & Chicken Basket is the latest offering featured in the chain’s year-round $6 lineup, with one piece of battered Alaska Pollock, one all-white-meat Chicken Plank, a side and hush puppies  (deep-fried cornmeal balls).

Pumpkin Season Opens Early
Fall doesn’t necessarily have to begin with the Autumnal Equinox anymore — it begins with the arrival of pumpkin. Long John Silver’s has already welcomed the season with the return of Pumpkin Cheesecake. Made by The Cheesecake Factory Bakery, each slice combines creamy pumpkin cheesecake, seasonal spices, a graham cracker crumb crust, and a whipped cream rosette. It’s an early taste of autumn for customers ready to celebrate the season before summer is officially over.

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“Abigail is a transformational leader, and we are thrilled to welcome her to Ocean Spray. She brings both the global business experience needed to drive growth and the instincts to build brands that last,” said Peter P. Dhillon, chairman of the board.

Buckwalter was instrumental in shaping the direction and impact of Nestlé Health Science. In roles across Europe, Oceania, and North America, she cultivated a deep understanding of diverse business environments, along with a resilient, execution-focused mindset. She has led strategic portfolio reviews, guided successful business turnarounds, enhanced operational efficiencies, and accelerated innovation pipelines that have driven market share gains and profitable growth.

The new president and chief executive officer holds a bachelor’s degree from the University of Wisconsin and an MBA from Columbia University in New York. Buckwalter is the recipient of the University of Wisconsin School of Journalism and Mass Communication’s 2026 Distinguished Service Award.

About Ocean Spray
In 1930, Ocean Spray was founded by three maverick farmers. Today the cooperative’s cranberries show up in more than a thousand products consumed in over 100 countries worldwide, including frozen whole and sliced ingredients in ice cream and smoothies as well as baked goods toppings and fruit preparations.

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“We’re always exploring partnerships that can bring a different kind of flavor experience to our menu, and collaborating with Zab’s delivered exactly that,” said Liz Matthews, global chief food innovation officer at Irvine, California-headquartered Taco Bell. “Together we created a new take on ranch: creamy, balanced, and layered with a sweet heat thanks to the inclusion of the Datil Pepper that adds a whole new dimension to Nacho Fries.”

Made with rare Datil Peppers, a culinary treasure in St. Augustine, Florida where the pepper has been harvested for over 200 years, Zab’s “St. Augustine Style” Sauce delivers sweetness up front and a smooth, approachable burn.

“Datil peppers have a one-of-a-kind flavor profile – sweet and tangy with a slow-burning heat,” said Miles Soboroff, Zab’s co-founder and chief executive officer. “By blending our ‘St. Augustine Style’ hot sauce with Taco Bell’s Spicy Ranch, we created a sweet-heat flavor that feels right at home on their Nacho Fries, while advancing our mission to celebrate and preserve the endangered Datil pepper and establish it as a staple American ingredient.”

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After weeks of speculation, the joint announcement on March 31 follows Unilever’s 2025 spinoff of its ice cream division into the Magnum Ice Cream Company, sales of the Vegetarian Butcher, the Graze snacking brand, and disposal of its tea and spreads businesses.

Under terms of the deal and upon closing of the transaction, which is expected by mid 2027, Unilever and its shareholders will receive stock equating to 65.0% of the fully diluted combined-company outstanding equity, equivalent to $29.1 billion based on McCormick’s one-month volume-weighted average price of $57.84 per share. Unilever will also receive $15.7 billion in cash, subject to certain closing adjustments. This implies an enterprise value for Unilever Foods of approximately $44.8 billion, or roughly 13.8x fiscal year 2025 EBITDA. In addition, this reflects an enterprise value for McCormick of approximately $21.0 billion, or about 13.8x fiscal year 2025 EBITDA.

Upon closing of the transaction, Unilever shareholders are expected to own 55.1%, McCormick shareholders will own 35.0% and Unilever is expected to own 9.9% of the fully diluted combined-company’s outstanding equity. The transaction is not expected to give rise to US federal income tax for Unilever or its shareholders, thereby mitigating some of the overall tax costs.

The combination brings together two industry-leading organizations with complementary global footprints and portfolios of iconic brands across herbs, spices, seasonings, cooking aids, condiments and sauces. The combined enterprise is expected to benefit from expanded global reach, enhanced scale across foodservice and retail channels and greater resources to invest in innovation, brand-building and global distribution.

Brendan Foley, chairman, president and chief executive officer of Hunt Valley, Maryland, USA-headquartered McCormick, stated: ”This transformative combination accelerates McCormick’s strategy and reinforces our continued focus on flavor. The Unilever Foods business is one we have long admired, with a portfolio that complements our existing business, capabilities and long-term vision. Together, we will be better positioned to accelerate growth in attractive categories. This combination will create a diversified flavor leader with a robust growth profile that remains differentiated by its focus on flavoring calories while others compete for them.”

Fernando Fernández, chief executive officer of London, England-headquartered Unilever, remarked: “This transaction is another decisive step in sharpening our portfolio and accelerating our strategy towards high-growth categories as a €39 billion pure play HPC company with a proven sector-leading growth profile. We are unlocking trapped value through a growth-led separation of Foods, creating a scaled, global flavor powerhouse. By combining Unilever Foods’ iconic leading brands and global reach with McCormick’s exceptional portfolio, category expertise and capabilities, we are establishing a focused, high-quality business with significant top line growth and value creation potential.”

Leadership, Governance
Upon closing of the transaction, Foley is expected to remain chairman, president and chief executive officer of McCormick, and Gabriel will remain executive vice resident and chief financial officer. Executives from both companies will serve in key leadership roles.

Unilever will appoint four of twelve members of the combined company’s board of directors. In addition, one Unilever executive is expected to serve as one of the four directors appointed for two years to support a successful integration.

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Heat is becoming more specialized as consumers move past generic spice toward identified, regional pepper varieties like the Italian Calabrian chili. Recent market innovations confirm the rising demand for complex heat with interest in Calabrian chili growing over a four-year growth period.

“While spicy isn’t new, what is new is the specificity. Consumers are moving beyond generic heat toward distinctive, global flavors,” said Logan Kumm, a brand manager wirth Austin, Minnesota-headquartered Hormel Foods Foodservice.

Fontanini Hot Calabrian and Hot Calabrian Chili Pepperoni will be in high profile at Hormel’s stand (#1725) during Pizza Expo.

“To see partners like Hormel Foods and Fontanini infuse ingredients like Calabrian chili or hot honey into products that they’ve been making for generations gives a new exciting twist that makes it much more fun for the pizza consumer,” said World Pizza Champions team member Tony Scardino.

Bing On the Brisket
Brisket is increasingly moving into the pizza oven as a topping, emerging as a premier protein anchor that upgrades the traditional barbecue profile.

“Pulled pork or chicken barbecue has long been a favorite on pizza and continues to resonate,” said Kumm. “What’s changing is how it is being elevated. As consumers gravitate toward more premium, comfort-driven flavors, brisket is emerging as a way to upgrade that familiar barbecue profile with deeper, richer character.”

Meat Forward
The traditional meat enthusiasts category has transformed into a high-demand powerhouse, specifically through the rise of the Triple Pepperoni pie.

“The current protein craze has significantly increased the demand for meaty pizzas. This trend layers distinct varieties, such as the classic cup-and-char, the new Hot Calabrian Chili pepperoni, and traditional slices, to create a masterpiece for protein enthusiasts,” said Travis McMillan, who is also a Hormel Foods Foodservice brand manager.

Global Flavor Influence
Premium and globally inspired ingredients are also gaining traction, such as burrata, prosciutto, balsamic reduction, and notably, Indian-inspired toppings which have grown 98% over a four-year growth period, according to Hormel insights and trends data. Global influences are grabbing a solid foothold on the pizza scene with new flavor profiles.

“The most recent pizza topping trends are inspired by global fusion, such as the blending of Spanish or Turkish influence,” said McMillan. “From Mexican-inspired chorizo to Indian-style butter chicken, these “passport pies” allow consumers to experience adventurous flavors from around the world on a familiar crust.”

Specialty Crusts
Crust innovations including sourdough, low-carb options, added protein, and alternative bases like bagels and puff pastry are becoming their own sales drivers. These artisanal bases interest health-conscious diners and those seeking a premium, low-gluten experience.

“Pizza crust is such a precise science and an art. Every tweak in texture and flavor is deliberately crafted to elevate the eating experience, making the crust a signature element that can truly command a premium. It’s exciting to see how pizza makers are exploring and pushing those boundaries,” McMillan said.

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The Non-UPF Verified certification, launched by the Non-GMO Project, goes beyond ingredient lists to provide retailers and shoppers with a clear signal about how foods are produced. The standard evaluates both ingredients and manufacturing methods through independent third-party review, confirming that verified products are made primarily from minimally processed ingredients and produced without certain industrial additives or manufacturing shortcuts. It also incorporates nutritional criteria, including limits on added sugars and sodium.

While interest in ultra-processed foods has recently accelerated culturally, Amy’s has taken a consistent approach to cooking and manufacturing since its founding nearly four decades ago. Built on the belief that convenience and integrity can coexist, the brand has long prioritized traditional cooking methods, rigorous sourcing standards, and production practices designed to preserve the integrity of real food – principles inherently aligned with the new Non-UPF Verified Standard.

“Independent verification has become increasingly important as consumers demand higher transparency around how their food is made,” said Paul Schiefer, president of Amy’s Kitchen. “Having so many of our core products meet the Non-UPF Verified Standard validates the manufacturing discipline we’ve maintained over time.”

Amy’s Kitchen’s assortment of more than 150 organic frozen and packaged foods is sold at over 50,000 stores nationwide including Target, Whole Foods, Sprouts and Walmart.

“How food is processed affects more than nutrition alone. It influences our bodies, our communities, and our relationship with the food system itself. Amy’s Kitchen and the other pilot brands earning Non-UPF Verification are helping restore that connection by prioritizing the kind of thoughtful processing and transparency that supports our collective well-being,” said Megan Westgate, chief executive officer and founder of the Non-GMO Project.

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