A new study by The NPD Group, Chicago, addresses the rapid growth of plant-based foods at retail and on restaurant menus, and discusses the interest in plant-based food as a passing fad vs. a long-term trend.

Whitehall Specialties, Whitehall, Wis., formed a new plant-based division called NewFields Cheese.

Albertsons Cos., Boise, Idaho, revamped its lineup of Own Brands entrées with 55 new items, from organic plant-based meals for the “flexitarian” to premium high-protein power bowls and more.

Don Lee Farms, Los Angeles, launched the Better Than Beef Burger, a burger made from plants.

“Storytelling: Winning with Words” leads the list of Top 10 trends for 2020, according to this research report released by Innova Market Insights, The Netherlands.

Forager Project, San Francisco, received a minority investment from Danone Manifesto Ventures, New York, to continue building its portfolio of innovative products, enhance sustainable sourcing and production, increase brand awareness and widen distribution.

Upfield Group B.V., Amsterdam, announced that one of its group companies, Upfield Europe B.V., announced plans to acquire Arivia S.A., a Greece-based producer of plant-based cheese.

Whole Foods Market, Austin, Texas, revealed the most anticipated and innovative food trends for 2020.

House Foods America expanded footprint of its Garden Grove, Calif., headquarters manufacturing plant by 36,000 square feet and installed state-of-the-art automated machinery to increase tofu production by 50%.

Country Crock launched new dairy-free, plant-based butter, made with plant-based oils and features oils from olives, avocados and almonds.