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From a Portland company making seaweed-based burgers to a community center in Dexter serving vegan meals, the state’s plant-based portfolio grew in 2021.
A new survey from Whole Foods Market and Wakefield Research finds 56 percent of respondents think it’s important to serve vegan dishes at holiday gatherings, and the metric seems an accurate reflection of this wacky year, which has proved a boom time for vegan food in Maine. As 2021 nears its close, the plant-based happenings keep rolling in, even as I type, making it a struggle to squeeze them all in. Here goes.
Last month, vegan burger company Veggie Life announced a move to the former Mainely Custard building at 150 U.S. Route 1 in Freeport. That location is now the production facility for the company’s frozen veggie burgers and jackfruit chili, both of which were recently added to the menus of all the Sea Dog restaurants in New England.
Veggie Life moved from its original rented kitchen space in The Forks. Owner Jaime Shaw, who has a restaurant background, is focused on fulfilling her increased wholesale order load inside the company’s new and spacious digs, yet she hasn’t ruled out the possibility of selling vegan food from the Freeport site. Could a veggie burger café or a vegan ice cream shop be in Freeport’s future? I’ll keep you posted.
In other veggie burger news, Akua, a Portland-based company that makes foods from nutrient-dense sea vegetables, launched a kelp veggie burger earlier this year, and it landed a mention in The New York Times’ Front Burner column, where Florence Fabricant wrote: “Even if you knew how kelp tasted you probably couldn’t guess it from sampling these new iterations.” More vegetable burger news comes from the new food vendor Snow Dogs at the Camden Snow Bowl, which plans to serve veggie burgers and veggie dogs, among other plant-based offerings, when the mountain reopens for the ski season.
The options for vegan snacks have been expanding in Maine, too. Portland-based granola bar company Sidebar recently released a vegan bar made with crystallized ginger, almond butter and dried apricots, while this fall, Kittery-based doughnut shop Lovebirds started making vegan croissants and dipping them in chocolate.
Online vegan treat maker Baristas + Bites, based in Portland, recently achieved Kosher certification, and Lois’ Natural Marketplace in Scarborough started carrying the company’s vegan Anzac cookies. Meanwhile, Brunswick-based R.E.D.D. launched a new flavor of its ready-to-mix vegan elixirs: matcha latte.
Members of People for the Ethical Treatment of Animals protest the practice of boiling lobsters in Portland’s Congress Square Park on Oct. 14. Photo by Avery Yale Kamila
People for the Ethical Treatment of Animals attracted notice Oct. 14 when it protested the practice of boiling lobsters by setting up a dunk tank in Portland’s Congress Square Park. I checked it out and was surprised by the many horn blasts from supportive drivers. A protester told me she was impressed with how many people walking by told her they were vegan.
In early November, King Middle School in Portland invited me along with Ahmed Abbas of Dina’s Cuisine, Alana Dao of Công Tử Bột, newly elected Portland City Councilor Roberto Rodriguez of Fresh Food Gardens and Rihab Al Touma of the Portland Public Schools, to talk with students about our cultural food traditions. I spoke about the global culture of vegetarianism and its history here in Portland. A little bit of that culture showed up in Arundel recently at Frinklepod Farm’s all-vegan Harvest Dinner, where the farmers served pumpkin seed croquettes made from a recipe of mine first published more than a decade ago in the Portland Press Herald.
At the mostly vegetarian Little Gem in Bangor, the colorful Jen Pen salad is topped with carrots, peanuts, cabbage, edamame, cucumbers, cilantro, avocado and miso-sesame dressing. Photo courtesy of Little Gem
Plant-based Gem in Bangor
In the midst of the pandemic, Maggie Bauman and her mother, Sara Bauman, both vegans, moved from Toledo, Ohio, to Bangor, where they bought a duplex and settled into their new life in Maine. Then, last month, the pair opened the plant-based restaurant Little Gem, which is co-located with Mainely Supplements in the Hannaford Mall Plaza. The restaurant is serving mostly vegan and vegetarian salads, wraps and smoothies.
“We’ve gotten a lot of business and great feedback and a lot of excitement on social media,” Maggie Bauman said. “The Jen Pen salad is definitely the biggest seller at the moment. It’s named for my aunt and has carrots, cabbage, cucumbers, edamame, crushed peanuts, avocado, cilantro and miso-sesame dressing.”
All the dishes are vegan or vegetarian, except for a meat-eaters version of the Gem salad, which is topped with chicken, bacon and cheese, along with pita crisps, raisins, tomatoes, mushrooms and onions. The vegan Gem salad comes topped with jackfruit chicken, tofu bacon and vegan mozzarella. The Sol Joy salad features beans, corn, avocado and cheddar cheese, while the Hey Jude comes topped with chickpeas, cabbage, quinoa and feta. Smoothies include Chocolate Indulgence, Fresh Green, and PB + Chai.
“We want to create a restaurant that caters to vegans and vegetarians because there seems to be a lack of options around here,” Maggie Bauman said.
The Baumans spent the last decade in Toledo running a family restaurant started by Maggie Bauman’s grandmother and aunt. Sara Bauman used in live in Portland, and the pandemic stirred a desire to return to Maine. Maggie Bauman said Bangor’s affordability and proximity to Acadia National Park drew them to the riverside city.
“The restaurant industry is what we know,” Maggie said. “We decided we’d give it a shot.”
Toast bakery will use its sourdough, gluten-free, vegan loaves and bagels as the base for sandwiches when it opens a shop in Kittery. It hopes to have the shop open by year’s end. Photo courtesy of Toast
Gluten-Free Toast in Kittery
The artisanal, gluten-free bread Nina Holland developed during the pandemic quickly attracted a loyal following for pick-up and delivery. Now Holland has rented a storefront in Kittery where she plans to pair her sourdough bread, which is also vegan, with sandwich toppings. By the end of the year, Holland hopes to open the plant-based sandwich shop Toast at 7 Shapleigh Road. The menu will be gluten-free and vegan except for pasture-raised eggs which can be added to any sandwich.
It took Holland many tries before she perfected Toast’s signature sourdough bread and bagels using wild yeast and a recipe that mimics wheat bread. “I was looking at texture, for one, because gluten-free breads in the store are very crumbly,” Holland said of her recipe development process. “I wanted a crispy crust on the outside and soft and doughy on the inside. Once I completed recipe seven, I got that texture and the sourdough flavor. I said, ‘This is the one.’”
To help those with gluten intolerances and digestive tract issues, Holland uses a sourdough starter based on rice flour.
“Naturally fermented yeast is good for the gut,” said Holland. “The brown rice flour and water sits and ferments, and it creates good active bacteria that is good for your gut. The bacteria help break down carbohydrates, so people can break it down easier in their bodies.”
Holland set up a Kickstarter campaign seeking $16,980 for building renovations, and met the goal in 15 days, ultimately raising $18,000. Construction is nearing completion, while Holland awaits licensing from the state. The storefront is not zoned for a bakery, so Holland will continue to bake the bread and bagels off-site.
The sandwich menu will include a “next level” avocado toast, a vegan BLT with carrot bacon and an herbed chickpea sandwich. A kids menu will include smaller slices of bread topped with nut butter, bananas and vegan Nutella or cashew grilled cheese.
In the meantime, loaves can be ordered for local pick-up at themainetoast.com.
Shuttered during the pandemic, Gatherings 4 Main Street, a new community center and vegetarian restaurant in Dexter, reopened this summer. It serves vegan lunches on Mondays and Wednesdays. Photo courtesy of Gatherings 4 Main Street
Vegan Gatherings in Dexter 
In the small Penobscot County town of Dexter, a community center serving vegan meals opened in 2019. But, like many things, it was shuttered by the pandemic. This summer, however, Ethan and Tiffany Wright moved from Tennessee to Maine with their two children to help reopen the community space, Gatherings 4 Main Street, named for the address, and restart the community meals, which are offered in exchange for a donation.
“When this closed because of the pandemic, people were sad to see it close down,” Ethan Wright said. “Before we reopened, my wife and I got to know everyone downtown, the local stores and the post office, to let them know we were opening. So when we opened we had a pretty warm reception.”
A trained chef, Tiffany Wright is in charge of the meals, which are served from noon to 1:30 p.m. on Mondays and Wednesdays. The suggested donation is $8 per meal, and those without funds are welcome to eat for free.
One meal is offered per day, which have included crunch wraps, veggie burgers, falafel gyros, lasagna and enchiladas. One popular dish is the Taco Truck Burrito, filled with beans, rice, vegetables, guacamole, vegan sour cream and vegan cheese. All the meals are vegan, though diners can add cow’s milk cheese or sour cream.
“Another thing we’ve done once and been asked to do again is the noodle bar,” Ethan said. “We had two broths, ginger-garlic and coconut curry, a couple different styles of noodle, rice vermicelli and a flatter pad Thai-style noodle, and lots of veggies. We grill the veggies right there with the noodles and top with fresh pea shoots and seaweed sheets.”
The community center, which offers board games, puzzles, books and an indoor playground, is open from 10 a.m. to 5 p.m. on Mondays and Wednesdays thanks to the help of volunteers. If the Wrights find more volunteers, they could expand the hours. The veg-friendly Seventh-day Adventist Church, founded by Maine prophet Ellen G. White, helps fund the community center, and a weekly Bible study group meets in the space.
Next month, Gatherings is planning a Christmas cookie party, and the Wrights hope to be partnering with the town by January to host pop-up educational events.
Made from whole foods without refined sugar, Lokahi Foods vegan, gluten-free frozen desserts can be ordered from Fork Food Lab. Photo courtesy of Lokahi Foods and Vuk Multimedia
Nutrient-Dense Treats in Portland 
At Fork Food Lab in Portland, new dessert company Lokahi Foods is making vegan, gluten-free treats without refined sugar – the recipes rely on maple syrup and dates to sweeten instead. Lokahi (a Hawaiian word meaning “harmonious unity” and pronounced loh-kah-hee) grew from owner Jelena Cesljarac’s love of sweets and quest to improve her health.
Cesljarac, who immigrated to the United States from Serbia, first settled in North Dakota where she started a dessert company using traditional recipes from her mother’s bakery in Serbia.
“I was running that business for a while, and unfortunately I had to stop because I developed gut issues because of unbalanced nutrition,” Cesljarac said. “I had to quit processed sugar and most of the carbs. I started researching more about the effect sugar has on the body. I decided I cannot sell those products to customers and I had to close that company.”
Quitting refined sugar didn’t cure her sweet tooth and so when Cesljarac moved to Portland last year, she began mixing together nutrient-dense berries and nuts. Her friends tasted the treats and encouraged her, and she now sells them as frozen energy bites and energy cups, in flavors that include chocolate, coconut, chocolate hazelnut, raspberry lemon, triple berry and strawberry chocolate. She is working on specials for Christmas.
Cesljarac’s frozen desserts can be eaten straight from the freezer or allowed to soften in the refrigerator first. Order for pick-up or delivery at lokahifoods.com.
Correction: Not vegan soft serve
Earlier this year, I reported the B&R Dairy Bar in Gray was serving 30 flavors of vegan soft serve and attracting a lot of new customers. Well, it turns out the manufacturer Newberry’s hadn’t disclosed the full ingredient list and the soft serve mix contains the cow’s milk protein, casein. When the scoop shop discovered this at the end of the season, it changed its signage to let customers know the soft serve wasn’t vegan after all. “I am sorry for the confusion,” owner Tom Murray said. The shop is closed for the season, but Murray said the supplier told him they are working on the product to make it truly vegan. Here’s hoping they’ll get rid of the cow’s milk protein by the time B&R Dairy Bar reopens in the spring.
Avery Yale Kamila is a food writer who lives in Portland. She can be reached at [email protected]
Twitter: @AveryYaleKamila
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Gradual cookers have a rep because the carnivore’s kitchen equipment–the busy cook dinner’s vessel for meaty, long-simmered stews and pot roast-style dishes–however vegetarian recipes fare as nicely, if not higher, in a Crock Pot. There’s no browning step and veggies suck up lots of taste within the slow-cooking course of. So if the change in seasons has you craving lighter and leaner meals (or should you’re discovering meat is scare on the grocery retailer proper now…), strive a couple of vegetarian sluggish cooker recipes.
You don’t usually see the phrases “hearty” and “vegetarian” in the identical sentence, however this root veggie stew is an exception. Readers raved concerning the homey, candy flavors and notice that it’s the right base recipe for a vegetarian stew–be happy to substitute several types of squash and root veggies. Get our Gradual Cooker Root Vegetable Stew recipe.
A smidge of cumin and the crunchy, spicy chickpea garnish are an ideal distinction to the slow-simmered sweetness of butternut squash on this vegan soup. Get our Gradual Cooker Butternut Squash and Pink Pepper Soup recipe.
Recent English peas, leeks, asparagus–these vibrant, inexperienced spring greens herald the top of winter and tease the approaching days of flip-flop climate. When you’re affected by cabin fever or snow fatigue, this recipe is remedy in a sluggish cooker. Get the Farro with Spring Greens recipe.
You know the way so many vegetarian recipes require 18 unique herbs and spices you by no means appear to have readily available? This recipe is the alternative: the few, easy substances pack a wallop of taste with out requiring a visit to the shop. Get our Gradual Cooker Quinoa-Stuffed Peppers recipe.
OK, this does name for a meaty smoked ham bone or ham hocks so as to add some taste, however you’ll be able to depart them out to maintain it vegan (through which case, take a look at some concepts for including again somewhat smoky richness with greens and seasonings, together with liquid smoke). Get our Gradual Cooker Cut up Pea Soup recipe.
Fennel, artichoke, and chard give this veggie-packed ragout a bit extra intrigue and taste than your common vegetable soup. Preserve a watch out for vivid, springtime Swiss or rainbow chard at farmers markets and put it to good use. Get the White Bean, Artichoke, and Chard Ragout recipe.
Candy, candy aid should you’ve suffered risotto elbow from stirring and stirring and stirring the high-maintenance rice dish. This recipe substitutes pearl barley for risotto to good impact and mushrooms make it substantial sufficient for meat-eaters. Advised tweaks: throw in a mixture of mushrooms as a substitute of simply cremini or add one cup of recent spring asparagus suggestions within the final 20 minutes. Get the Gradual Cooker Mushroom Barley Risotto recipe.
This traditional North Indian vegetarian dish is a powerhouse of spice and taste. Adapt this recipe by combining the entire substances after Step 3 within the sluggish cooker and cooking the masala on excessive for 20 minutes, or till the sauce has thickened barely. Get our Chole Chana Masala recipe.
The dump-and-run philosophy of so many Crock Pot recipes usually ends in a boring, mushy dish that appears like jail meals or one thing you’d serve the dentured set. This two-stage, “embarrassingly simple” minestrone fights the sluggish cooker child meals syndrome–the spring greens keep vivid and crisp as a result of they’re added late within the recreation. Get the Springtime Crock Pot Minestrone recipe.

Chef/owner Mike Rakun and his crew are preparing Christmas brunch. The menu includes an egg bake (ham-Gruyère or roasted red pepper-spinach), spinach-bacon-goat cheese salad with champagne vinaigrette, cream cheese-infused hash browns, fresh fruit and monkey bread. Serves four, $100. Order by Dec. 17, pick up Dec. 24.
845 E. Lake St., Wayzata, 952-923-1903, benedictswayzata.com
Six of the company’s restaurants are offering a package that includes roasted turkey with turkey gravy, brown sugar-glazed ham, mashed potatoes, cornbread stuffing, green bean hot dish and an arugula-spinach salad with dried cranberries, candied walnuts and an herb vinaigrette. Serves four, $75. Order by Dec. 21, pick up Dec. 24.
Available at Edina Grill (5028 France Av. S., Edina, 952-927-7933, edinagrill.com), the Freehouse (701 Washington Av. N., Mpls., 612-339-7011, freehousempls.com), Highland Grill (771 Cleveland Av. S., St. Paul, 651-690-1173, highlandgrill.com), Longfellow Grill (2990 W. River Pkwy., Mpls., 612-721-2711, longfellowgrill.com), the Lowry (2112 Hennepin Av. S., Mpls., 612-341-2112, thelowryuptown.com) and 3 Squares (12690 Arbor Lakes Pkwy. N., Maple Grove, 763-425-3330, 3squaresrestaurant.com)
Dinner includes mustard- and cider-glazed smoked ham, rotisserie chicken, mashed potatoes and gravy, spinach-cranberry salad, cornbread, collard greens with smoked chicken and butterscotch pudding. Serves two, $62.50; serves four, $125. Pick up Dec. 23.
620 E. Hennepin Av. (Brasa Commissary Kitchen), Mpls., brasa.us

The a la carte selections include prime rib with horseradish sauce, beef tenderloin, house-smoked ham, scalloped potatoes, garlic crostini, cheese trays, charcuterie platters, baked brie, pumpkin pie, eggnog cake and more. Order by Dec. 18, pick up Dec. 23 and Dec. 24.
4351 France Av. S., Mpls., 612-278-4422, france44cheeseshop.com, and 1674 Grand Av., St. Paul, 651-698-2536, stpaulmeatshop.com
The a la carte selection includes spiced honey-glazed bone-in hickory smoked ham, and ready-to-roast prime rib, spatchcocked chicken and stuffed pork loin. Other options include foie gras Swedish meatballs, cheese and charcuterie boards, shrimp cocktail, caviar-topped deviled eggs, lobster bisque, roasted Brussels sprouts, dinner rolls, sticky toffee pudding cake, bûche de Noël, cocktail mixes, brunch items and more. Order by Dec. 17, pick up Dec. 23 and 24.
326 Broadway Av. S., Wayzata, 952-466-6100,thegrocerstablemn.com
Owner Heather Asbury is preparing an a la carte selection that includes salmon with dill sauce, beef tenderloin with horseradish sauce, orange-glazed ham, an oven-ready brined turkey, green beans with shallots, roasted carrots, mashed potatoes, wild rice salad, smoked whitefish mousse, charcuterie boards, holiday cookie boxes and more.
5201 Chicago Av. S., Mpls., 612-445-8822, heathersmpls.com
The Christmas Eve “Meal INN a Box” includes beef tenderloin, crab-stuffed shrimp, butternut squash soup, baked Brie with crackers, wild rice, vegetables, fresh fruit, baguette with butter and bread pudding. Serves two, $140. Pick up Dec. 24.
3712 Layton Av. N., Lake Elmo, 651-779-5994, lakeelmoinn.com
This Anoka landmark is celebrating its 22nd annual Christmas tea with a pair of options: enjoy it on the charming premises, or order a takeout version that includes chicken wild rice hot dish, scones with orange marmalade and cranberry compote, a selection of finger sandwiches and savories and a dessert box with a handful of Christmas treats. Serves one (tea not included), $40. Available through Dec. 31.
1632 Ferry St., Anoka, 763-422-4160,madhatteranoka.com
Choose from prime rib with au jus ($195), salmon with lemon beurre blanc ($165) or a surf-and-turf combination of both options ($265). All dinners include cheesy au gratin potatoes, vegetables, salad and dinner rolls. Serves four to six. Add-ons include smoked Gouda mac and cheese and cheesecake with strawberry sauce. Order by Dec. 21. Heat-and-serve pick up is Dec. 23 and Dec. 24, and hot-and-ready pick up is Dec. 24.
1565 Cliff Road, Eagan, 651-340-7809, masonjar.kitchen
Select either double-smoked, brown sugar-glazed ham or smoked turkey with sage gravy. All dinners include mashed potatoes, creamed corn and honey-buttered cornbread muffin tops. Serves eight, $99.99. Additional side dishes include toasted almond-cranberry slaw. Pick up Dec. 22, Dec. 23 and Dec. 24.
4501 France Av. S., Mpls., 612-236-4827; 3845 Lexington Av. N., Arden Hills, 651-358-3920; and 2421 Hanley Road, Hudson, Wis., 715-245-8900, oldsouthernbbq.com
Chef Jorge Guzmán is preparing shrimp cocktail with pimento cheese dip, piquillo peppers stuffed with herbed goat cheese, Waldorf salad, smoked pork shoulder with cider-mustard gravy, puréed potatoes, braised red cabbage and dinner rolls, plus bourbon-chocolate bread pudding from Patisserie 46. Serves three to four, $185. Add-ons include foie gras mousse and a leftovers kit for turning pork shoulder into tacos. Pick up Dec. 23.
3800 Nicollet Av. S., Mpls., 612-208-1247, petiteleonmpls.com
At this Eat Street destination, chef/owner Tammy Wong is preparing an a la carte menu with tons of options culled from her dinner menu, plus a few surprises: sesame noodles, fried chicken dumplings, cream cheese wontons, chicken chow fun, fried rice, sautéed green beans, walnut-honey shrimp, moo shu pork, beef with broccoli and more. Order between Dec. 20 and Dec. 21, pick up Dec. 24.
2739 Nicollet Av. S., Mpls., 612-870-7084, rainbowrestaurant.com
The plant-based feast includes smoked gouda mac and cheese with marinated shiitake mushrooms, roasted winter vegetables with chimichurri and toasted pepitas, house-baked biscuits, squash-apple soup and a green salad with beet dressing. Serves five to six, $130. A gluten-free option is available. Pick up Dec. 23.
1517 E. 35th St., Mpls., 612-987-7080,reveriempls.com
Chef Gavin Kaysen and his team are preparing beef Wellington (puff-pastry wrapped grass-fed beef tenderloin, mushroom duxelles and spinach) with a black truffle jus, puréed potatoes, glazed carrots, roasted broccoli, roasted squash with Brussels sprouts and Bûche de Noël. Serves three to four, $245; serves six to eight, $425. Pick up Dec. 23 at the Muse Event Center, 107 3rd Av. N., Mpls.
211 N. 1st St., Mpls., 612-224-9850, spoonandstable.com
The a la carte menu starts with Swedish meatballs with gravy and lingonberry sauce; bourbon-braised beef brisket with horseradish cream; pork pie with pickled vegetables; and seafood stew. Sides include potato gratin, Brussels sprouts and roasted carrots, and dessert includes figgy pudding and a double-chocolate mint tart. Order by Dec. 14, pick up Dec. 23 and Dec. 24.
303 E. Hennepin Av., Mpls., 612-379-9757, surdykscheese.com
Chefs James Winberg, Bob Gerken and Mike Brown are preparing beef Wellington, cavatelli pasta with truffle, shrimp cocktail and chocolate layer cake. $200, serves four. Add a roster of side dishes — potato pie, focaccia, romanesco gratin, poached pear salad, butter-whipped bean dip with pita chips — for an additional $100. Pick up Dec. 23.
4134 Hubbard Av. N., Robbinsdale, 763-535-1131, travailkitchen.com
Chef Dan Schmidt is preparing a series of a la carte options, including a steak-vegetable pot pie, garlic mashed potatoes, poultry gravy, salad greens with maple-red wine vinaigrette, meat/cheese and pickle platters, gingerbread cake and more. A brunch kit ($81.02, serves four to six) includes French toast bread pudding, maple butter, spiced apple compote, a dozen eggs and a pound of thick-cut bacon. Gift boxes, too. Order by Dec. 20, pick up Dec. 23 and Dec. 24.
5401 Nicollet Av. S., Mpls., 612-354-2577, wiseacreeatery.com

Rick Nelson joined the staff of the Star Tribune in 1998. He is a Twin Cities native, a University of Minnesota graduate and a James Beard Award winner. 
© 2021 StarTribune. All rights reserved.

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CLEVELAND, May 5, 2021 /PRNewswire/ — Demand for ready-to-eat (RTE) produce was already on the rise prior to the COVID-19 pandemic due to its enhanced convenience over standard options, which users must wash or cut themselves. However, with more people cooking at home more often than they were in 2019, demand for these often premium retail products spiked among consumers in 2020, bolstering demand for the value-added packaging typically employed in RTE applications, such as plastic containers and pouches.
Going forward, packaging demand for RTE fresh vegetables and salad mixes will be supported by rising demand for these convenience items (including steamable vegetables in value-added stand-up pouches), as well as the higher intensity of packaging demand per RTE product compared to other types.
US Demand for Fresh Vegetable & Salad Packaging to Grow 3.5% Annually Through 2024
Increasing sales of RTE salads as well as of pre-cut produce such as apple slices, melon spears, and carrot sticks – typically sold in tubs, cups, or other rigid plastic containers – will remain a key driver of growth in the $3.5 billion market for fresh vegetable and salad packaging through 2024, according to a new Freedonia Group analysis. Sales gains will also be driven by:
Nonetheless, stronger increases will be limited by relatively slow growth in overall domestic produce output, with declines projected for a number of key fruit and vegetable types, notably tomatoes.
Looking for More Information on the Fresh Vegetable & Salad Packaging Industry?
Fresh Vegetable & Salad Packaging is now available from the Freedonia Group.
This study analyzes the US market for fresh vegetable and salad packaging (i.e., fresh, minimally processed vegetables, as well as salad mixes and fresh-cut vegetables). Historical data (2009, 2014, and 2019) and forecasts for 2024 are presented for produce packaging demand in current US dollars (including inflation) by product and application.
Demand is also discussed by four material categories – plastic, paper and paperboard, molded pulp, and other materials (e.g., cotton mesh, foil wrap, plastic mesh, wood, textiles).
Specific products covered include the following:
For products packaged in combination-type formats – such as a tray of peppers enclosed in a pillow pouch – the value of each type of packaging is counted separately and included within each respective product segment.
Fresh vegetable and salad packaging demand is also discussed by application:
Furthermore, demand is examined by format: ready-to-eat and all other formats.
About the Freedonia Group – The Freedonia Group, a division of MarketResearch.com, is the premier international industrial research company, providing our clients with product analyses, market forecasts, industry trends, and market share information. From one-person consulting firms to global conglomerates, our analysts provide companies with unbiased, reliable industry market research and analysis to help them make important business decisions. With over 100 studies published annually, we support over 90% of the industrial Fortune 500 companies. Find off-the-shelf studies at https://www.freedoniagroup.com/ or contact us for custom research: +1 440.842.2400.
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A salad that embodies summer.
Fresh, crisp beans, juicy cucumber and sunny strips of lemon zest tied together with a lemon dressing and creamy feta. I made this salad last week (without the feta) and it was so well received I thought it needed to be shared, with the addition of feta to add a touch of creaminess. It’s such a quick, easy recipe to prepare but results in such a tasty dish that I think it would make a welcome addition to any Christmas spread.   
CUCUMBER, BEAN AND FETA SALAD
Serves 4-6
Snap the ends off the beans and slice into bite-sized pieces on the diagonal. Blanch for 1 minute in boiling water then remove from the heat and run under cold running water to stop them cooking. Drain then place into a shallow salad bowl.
Cut the ends off the cucumber and cut in half crosswise. Cut each half into eighths lengthwise, then cut each stick into 1cm-thick slices on the diagonal. Add to the bowl along with the cucumber. 
Using a vegetable peeler, peel the zest of the lemon into long strips. Using a sharp knife, thinly cut the long strips into thin ones. 
Scatter the zest over the vegetables along with the shredded mint, then crumble over the feta.
In a small glass jar, add 2 tablespoons of lemon juice, the olive oil, vinegar and honey. Season with sea salt and freshly ground black pepper. Shake well and pour over the salad before serving. 
The Spinoff’s food section is made possible with the support of our friends at Nando’s.
To help out the Auckland and Wellington City Missions this Christmas, from 6 – 12 December you can donate a can to a Nando’s near you and get free chips! Find out more here.
The Spinoff is subject to NZ Media Council procedures. A complaint must be first directed in writing, within one month of publication, to info@thespinoff.co.nz. If not satisfied with the response, the complaint may be referred to the online complaint form at www.presscouncil.org.nz along with a link to the relevant story and all correspondence with the publication.

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December 6, 2021 by Asia Food Journal
Industrially produced trans-fatty acids (iTFAs) pose a variety of health concerns in the global food supply chain. In a bid to further improve consumer diets across the world, the World Health Organization (WHO) has released a guide, the WHO REPLACE, for governments and various industries, which includes the standard of using a maximum of 2 grams of iTFA per 100 grams of fat/oils by the end of 2023. Cargill is the first to commit to meet WHO’s campaign, taking it a step further by achieving … [Read more…] about Cargill first to commit to remove industrially produced trans-fatty acids
Other Topics: Cargill, edible oils, healthy ingredients, healthy oils, industrially produced trans-fatty acids, Ingredients, iTFA, iTFA regulations, nutrition, nutritional ingredients, partial hydrogenation of vegetable oils, Processing, trans-fat, trans-fat alternative, vegetable oils, WHO, WHO REPLACE, World Health Organization

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December 7, 2021
Daily Source of Food & Beverage Industry News Updates !!

The Fruit & Vegetable Powder market report provides an in-depth analysis of the global Fruit & Vegetable Powder market comprising the overall market synopsis, classifications, applications, definitions, and industry chain structure. The report will offer significant insight while highlighting key players [CFF GmbH & Co. KG, Marshall Ingredients, Mayer Brothers, Pestell Minerals & Ingredients Inc, Herbafood Ingredients GmbH, Xian DN Biology Co.Ltd] actively participating and contributing to the growth of the global Fruit & Vegetable Powder market. In addition, it includes information provided by analysts and experts on financial statements as well as company profiles, products and services of all major market players.
The report includes the presented insights on the micro markets that stakeholders can capitalize on in addition to a detailed assessment of the competitive landscape and product offerings of key players. The market report offers a progressive perspective on several aspects that may have the potential to fuel or hinder the expansion of the Global Fruit & Vegetable Powder Market during the forecast period (2019-2026).
In addition, the report will also include the calculated expected CAGR of Fruit & Vegetable Powder market on the basis of current and historical records relative to the global market. Moreover, it also offers precise analysis to alter the competitive dynamics of the market, which can further aid in decision making. It also helps to recognize key products and their growth potential over the projected period.
Get Free Sample PDF (Including COVID19 Impact Analysis, Full Table of Contents, Tables and Figures) of Market Report
Profile of some of the major market players included in this report:
CFF GmbH & Co. KG, Marshall Ingredients, Mayer Brothers, Pestell Minerals & Ingredients Inc, Herbafood Ingredients GmbH, Xian DN Biology Co.Ltd
The main objectives of the market research report are as follows:
Research and analyze the capacity, value, consumption, production, status, and forecast of the Fruit & Vegetable Powder market by 2026.
Describe, define and analyze competitive situations in the market and focus on competitive products.
Describe, define, and forecast the market by type, application, and region.
Research and analyze market advantages and potential, future opportunities, challenges and threats across key industries.
Research and analyze specific growth trends and analyze their contributions.
The report will also involve the impact of the ongoing coronavirus or COVID-19 pandemic on market dynamics. This pandemic has impacted every facet of life around the world. Thus, the report will include a section dedicated to analyzing the situation taking into account the impact of COVID-19.
Further, the report categorizes the Fruit & Vegetable Powder market into various segments and sub-segments. The report further assesses and predicts the expansion potential of each segment for the projected period. Moreover, the report also divides and assesses the Fruit & Vegetable Powder market broadly on the basis of geography.
Americas (United States, Canada, Mexico, Brazil)
APAC (China, Japan, Korea, Southeast Asia, India, Australia)
Europe (Germany, France, United Kingdom, Italy, Russia, Spain)
Middle East and Africa (Egypt, South Africa, Israel, Turkey, GCC countries)
Global Fruit & Vegetable Powder Market By Type: Fruit Power, Vegetable Powder
Global Fruit & Vegetable Powder Market By Application: Food, Feed
The report includes the assessment of several factors influencing the growth of the global market, comprising government policy, market environment, competitive landscape, historical data, current market trends, technological innovation, upcoming technologies. , apart from market risks, opportunities, challenges, and obstacles.
To conclude, Fruit & Vegetable Powder report offers a methodical analysis of Industry Size, Supply & Demand, Sales Volume, Import, Share, Export, and Chain Analysis value. Apart from this, the report contains important data which can help the customer to make decisions with consideration of long term growth. All in all, this report will help gain recognition with numerous growth prospects in the global market.
(A free data report (as an Excel spreadsheet) will also be provided upon request with a new purchase.)
Reasons for Purchasing the Global Fruit & Vegetable Powder Market Report:
New marketing channels and development trends are provided
Demographic analysis and competitive landscape give a clear view of the state of the market on the global platform
Accurate mention of valuable sources and statistical data to direct interested manufacturers/companies
The study on manufacturing processes, development plans and policies and costs provides a more beneficial idea of ​​supply and demand, prices, income, import / export consumption and gross margins .
The overall market growth rate and feasibility over the foreseeable period are concluded
Ask Queries/Buy Report Directly by Contacting Us @ [email protected]

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Daily Source of Food & Beverage Industry News Updates !!

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From healthy fries to potato skins, these nutritious spins on the classic carbohydrates are fast, easy, and delicious.
Botanically, potatoes are a vegetable, but nutritionally, they’re mostly carbohydrates, which is probably why you won’t find them at the top of any “healthiest foods” lists. A medium-size russet potato with the skin contains 164 calories and 37 grams (g) of carbs, according to the U.S. Department of Agriculture (USDA). But spuds aren’t all bad — they deliver protein and fiber (5 and 4 g, respectively, in the same-size serving), are naturally fat-free, and are a good source of B vitamins and potassium.
While all white-fleshed potato varieties tend to be comparable nutritionally, they do have slightly different tastes and textures that work for different dishes. For example, russet potatoes have a light, fluffy flesh that makes them well-suited for baked potatoes. Yukon gold potatoes have a naturally rich, buttery texture that lends itself perfectly to creamy mashed potatoes. If it’s size that matters most for your dish, baby or petite potatoes could be the perfect fit. No matter which variety of potato you serve, in their natural form, they’re a great addition to a healthy diet.
RELATED: 10 Sweet Potato Recipes for Fall and Beyond
The real problem with potatoes tends to be how they’re served. In the United States at least, most of these tubers are consumed in a processed form: as potato chips, french fries, or other packaged products. Between 2017 and 2019, roughly 65 percent of all potatoes sold were used in processed food, according to a USDA report released in September 2020. Often, those preparations add fat and salt while stripping away nutrients like fiber. Meanwhile, restaurant baked potatoes come loaded with butter, sour cream, bacon, cheese, and even chili.
There are definitely better ways to prepare them, and a lot of reasons why you should. In one study, published in January 2020 in the British Journal of Nutrition, 50 healthy adults who ate nonfried potatoes every day for a month had a better-quality diet overall, and showed no adverse impact on cardiovascular health, than when they ate an equal amount of refined grains instead of potatoes. In fact, an even more recent study, published in June 2021 in Nutrients, indicated that the increased dietary potassium from baked or boiled potatoes helped lower blood pressure in 30 at-risk adults.
Potatoes tend to last longer than many other vegetables, and are a neutral base for so many other flavors. They’re also inexpensive, filling, and versatile enough to eat every day. Just remember to treat them more like pasta than lettuce when it comes to portions. These seven recipes will help you discover how to enjoy the healthier side of spuds.
There’s nothing simpler or more divine than roasted vegetables. Here, the starchiness of the potatoes is complemented by carrots, zucchini, and onion to add color, flavor, and additional nutrients to this scrumptious side dish. Simply prepared with seasonings you already have on hand, this vegetable dish comes together quickly even on the busiest weeknight.
Ingredients
Directions
Nutrition per serving (serves 6): 125 calories, 5g total fat (0.7g saturated fat), 2g protein, 20g carbohydrates, 3.2g fiber, 3g sugar (0g added sugar), 196mg sodium
RELATED: 20 Healthy Air Fryer Recipes for Beginners
The only problem with french fries is that they’re traditionally deep fried, which adds loads of calories and unhealthy saturated fats to a naturally fat-free food. In this version, you’ll swap the deep fryer full of unhealthy oil for an oven and a touch of extra-virgin olive oil. Leave the skin on, because it contains about half the fiber of the whole potato, research shows. And fiber is a major boon to your health, helping with regularity, lowering cholesterol levels, and maintaining a healthy weight and blood sugar levels, according to Mayo Clinic. The flavor of Parmesan cheese is nice and strong, so a little goes a long way, which works out perfectly nutritionwise — lots of flavor for very few calories.
Ingredients
Directions
Nutrition per serving (serves 6): 163 calories, 5g total fat (1.1g saturated fat), 4g protein, 25g carbohydrates, 2.7g fiber, 1g sugar (0g added sugar), 191mg sodium
You don’t have to be vegan to enjoy this soup and reap its healthy benefits. As Cleveland Clinic points out, more plant-based foods like this dish in your diet may help decrease blood pressure and the risk of heart disease and certain types of cancer. Indeed, a study published in the September 2021 Journal of Urologyfound that in men younger than 65, a plant-based diet decreased the overall risk of prostate cancer by 19 percent and the risk of dying from the disease by 47 percent.
Ingredients
Directions
Nutrition per serving (serves 8; 1 cup): 173 calories, 6g total fat (0.8g saturated fat), 4g protein, 29g carbohydrates, 3.3g fiber, 4g sugar (0g added sugar), 400mg sodium
RELATED: The 10 Best and Worst Bedtime Snacks
This recipe swaps traditional mayonnaise, which is high in calories, sodium, and saturated fats, according to the USDA, for olive oil, which is rich in healthy monounsaturated fats. Some preliminary research cited by the American Heart Association found that olive oil in the diet may decrease the risk of heart disease. In addition, because the potatoes in this recipe are cooked and then cooled, some of the starch becomes what is known as resistant starch, according to a study published in October 2016 in Food Chemistry. As a study in the October 2017 American Society for Microbiology points out, resistant starch is somewhat difficult to digest, which means that you’ll get fewer calories and carbohydrates from the potatoes when they are prepared in this way. This research also suggests that resistant starch can function as a prebiotic, meaning it may lead to improved gut health with regular consumption.
Ingredients
Directions
Nutrition per serving (serves 6): 156 calories, 5g total fat (0.6g saturated fat), 3g protein, 29g carbohydrates, 3g fiber, 0g sugar (0g added sugar), 350mg sodium
Baked potatoes are a surprisingly simple way to get dinner on the table in a flash. And there’s no faster way to “bake” a potato than in the microwave. While baked potatoes are usually piled high with unhealthy ingredients such as cheese, bacon, sour cream, and butter, they can be a perfect base for healthy ingredients too. Here, they’re piled with a spinach salad, which adds fiber and iron, according to the USDA.
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Nutrition per serving (serves 4): 351 calories, 17g total fat (3.3g saturated fat), 8g protein, 44g carbohydrates, 5.5g fiber, 5g sugar (0g added sugar), 172 mg sodium
Yukon gold potatoes have a naturally creamy texture when mashed — no need for unhealthy fats like butter or cream. Starting the potatoes in cold water may take a bit longer, but it allows them to cook more evenly, which is the key to a lump-free mash. Cutting the potatoes all the same size is important for the same reason. This recipe uses broccoli to pump up the nutritional content, with folate, vitamin C, and vitamin K for very few calories, per Harvard Health Publishing. Pesto adds a blast of flavor, but look for one that uses a healthy unsaturated fat, such as olive oil, high up on the ingredients list.
Ingredients
Directions
Nutrition per serving (serves 6; about ¾ cup): 203 calories, 6g total fat (1.3g saturated fat), 7g protein, 35g carbohydrates, 5.6g fiber, 3g sugar (0g added sugar), 416mg sodium
Potato skins are another traditionally unhealthy way to serve potatoes. Not so with this recipe, which uses cheese as a condiment and not a main ingredient. Mushrooms are an excellent source of umami, the savory fifth type of taste (along with sweet, sour, salty, and bitter). As Harvard Health Publishing points out, adding them to a dish brings a savory and meaty flavor without any of the health detriments of meat.
Ingredients
Directions
Nutrition per serving (serves 4): 166 calories, 8g total fat (1.6g saturated fat), 4g protein, 22g carbohydrates, 2.6g fiber, 1g sugar (0g added sugar), 231mg sodium
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