Trilogy Flavors, Inc.
Snack Attack – Salty and Sweet Plant-Based Snacks Gain Momentum
From salty chips to fruits and nuts to indulgent treats, brands are developing better-for-you, plant-based snacks to meet the rising demand.
Plant-Based Cheese Flavors
Whether your customers are lactose intolerant, allergic to dairy, have dietary restrictions, or prefer to avoid animal-derived proteins, Trilogy offers a selection of flavors for hard and soft vegan cheese. Trilogy offers popular cheese flavors such as garlic, onion, and dill for plant-based formulas so consumers don't have to compromise
Plant-Based Meat Flavors
Plant-based meat innovation abounds and there are a dizzying number of meatless proteins available such as alt meat, alt pork, and alt chicken. Consumers expect their plant-based meat to closely mimic animal-derived protein for taste, texture, and flavor. Trilogy's vegan meat flavors such as pepperoni and bacon will satisfy consumers'
Plant-Based Beverage Flavors
Today, there are a plethora of plant-based beverages and creamers such as almond milk, oat milk, cashew milk , soy milk, and coconut milk. Whether you are looking for classic flavors like vanilla and chocolate, or more novel and seasonal offerings like caramel or pumpkin pie, Trilogy's flavorings for plant-based
Dairy and Plant-Based Milk and Yogurt Alternatives Share Shelf Space
Plant-based product innovation abounds and consumers' demand for alternative dairy plant-based milk and yogurt continues to grow at a fever pitch.
2023 ASTA Annual Meeting and Exhibits
Trilogy Flavors participated in the 2023 ASTA Annual Meeting and Exhibits, held from May 9–11 at the Hilton San Diego Bayfront. The event provided opportunities for industry professionals to engage in educational sessions and networking within the spice industry.
Plant Based World Expo 2023
Trilogy Flavors participated in the 2023 Plant Based World Expo at the Javits Center in New York City, showcasing innovative plant-based flavor solutions and engaging with industry professionals to explore emerging trends in the plant-based food sector.