Nearly 2 million metric tons of non-dairy creamers were consumed in 2018, totaling a market value worth $2.3 billion, according to a study released by Future Market Insights (FMI), Valley Cottage, N.Y.

Chobani, LLC, Norwich, N.Y., launched Non-Dairy Chobani, the company's first-ever plant-based recipe.

Impossible Foods, Redwood City, Calif., unveiled an upgraded recipe for the Impossible Burger.

The Honest Stand, Louisville, Colo., developed new plant-based, cheese-style dips made from simple whole food ingredients.

Dr. Praeger’s, Elmwood Park, N.J., released Pure Plant Protein, a new, vegan meatless product line.

Landec Corp., Santa Clara, Calif., changed the name of its food business from Apio, Inc. to Curation Foods, Inc., Guadalupe, Calif., to signify the completion of its strategic transition from a fresh packaged vegetable company to a branded, natural foods company.

Americans want to learn more about the origins of their food and its entire journey from farm to fork, according to the International Food Information Council (IFIC) Foundation, Washington, D.C.

Applegate Farms, LLC, a Bridgewater, N.J.-based division of Hormel Foods Corp., teamed up with Whole30 to open up The Clean Slate Café, what is said to be the first-ever pop-up dining experience serving only Whole30 Approved options to New York City.

Kite Hill, Hayward, Calif., commissioned YouGov, Redwood City, Calif., to conduct a survey uncovering consumers' health goals in the New Year and their perceptions of plant-based products.