Island-Style Pineapple Teriyaki Balls will soon be joining Franklin Farms' product portfolio, sharing a flavorful, plant-based way for consumers to get more protein. These vegan-friendly baked plant-based balls are made with wholesome ingredients like textured soy protein, onion, carrot, red and green peppers, and organic wheat-free tamari sauce, providing 12 grams of protein and five grams of fiber without cholesterol.
“Asian and island flavors are trending as consumers seek out new cuisines and flavor experiences from around the world," says Aaron Stamp, chief executive officer of Franklin Farms, "This new addition delivers a bright and balanced flavor, featuring teriyaki and sweet notes of pineapple to provide shoppers with a delicious, nutritious plant-based protein option that is made with real vegetables.”
Why This Trend Is Growing
- Asian-island Fusion Foods
- A surge in popularity for global cuisine pushes the fusion of Asian and island flavors to create distinct, innovative, plant-based protein products.
- Plant-based Snacks
- The demand for vegan-friendly, nutritious snacks is driving innovation in the creation of protein-rich, vegetable-packed convenience foods.
- Protein-enriched Vegan Foods
- Consumers' increasing focus on protein intake fuels development of fortified plant-based foods that offer high protein without animal products.
Industries Being Reshaped
- Food and Beverage
- The plant-based sector in food and beverages is expanding with creative, high-protein options that cater to health-conscious and environmentally-aware shoppers.
- Health and Wellness
- The intersection of nutrition and dietary trends fosters new product formulations that enhance protein and fiber intake in vegan diets.
- Retail and Grocery
- Supermarkets and health stores are responding to consumer interest by diversifying their offerings with globally inspired, nutritious plant-based products.
