The new Almond Breeze flavor is set to arrive at retailers in January.

Plant-based proteins have difficulty in achieving a balanced amino acid profile comparable to meat and dairy.

More than 900 comments from industry voices were submitted after the FDA announced proposed recommendations.

Brian W. Kocher succeeds Joseph Ennen.

The company invested in fermentation technology to develop an oat cream for its products.

The Kraft Heinz Not Company makes plant-based versions of the company's fan favorites.

The dip had a successful launch in the Northern California region earlier this year.

The company is transitioning to an asset-light business model.

The artisinal ice cream maker uses an oat milk base in its non-dairy flavors.

A look back at the most-read articles from the previous month.