Name: The On Trend Launch of a Vegan Biscuit Line
Uploaded: 2016-02-04T00:00:00+00:00
Duration: 3 min 44 s

Industry news
Industry news
All news
Business
New product development
Nutrition & health
Packaging & processing
Personal care & cosmetics
Policy & regulation
Research & science
Tech & innovation
Trending now
AI as infrastructure: How Cargill is rewiring food innovation
Asia-Pacific flavor trends: Takasago on “digital natives” reshaping F&B innovation
Seafood sidestreams shift from waste to growth opportunity as consumer acceptance climbs
Category news
Category news
Alcoholic beverages
Animal feed
Bakery
Cell-based
Cereals
Child nutrition
Colors
Confectionery
Dairy
Desserts & ice cream
Fibers
Flavors
Fruit & vegetables
Functional ingredients
Hot drinks
Infant nutrition
Meat, fish & eggs
Plant-based
Proteins
Ready meals
Snacks
Soft drinks
Soups & sauces
Spreads
Sugar & sweeteners
Texturizers
Reports
Reports
Key interviews
Special reports
Technical papersNEW
Trending now
AI as infrastructure: How Cargill is rewiring food innovation
Asia-Pacific flavor trends: Takasago on “digital natives” reshaping F&B innovation
Seafood sidestreams shift from waste to growth opportunity as consumer acceptance climbs
Key trends
Key trends
All key trends
Trend analysis
Ingredient focus
Product innovation
Trending now
AI as infrastructure: How Cargill is rewiring food innovation
Asia-Pacific flavor trends: Takasago on “digital natives” reshaping F&B innovation
Seafood sidestreams shift from waste to growth opportunity as consumer acceptance climbs
Multimedia
Multimedia
All multimedia
Videos
Webinars
Trending now
AI as infrastructure: How Cargill is rewiring food innovation
Asia-Pacific flavor trends: Takasago on “digital natives” reshaping F&B innovation
Seafood sidestreams shift from waste to growth opportunity as consumer acceptance climbs
Journal
Journal
Access all Editions
Advertising options
Subscribe now
Editorial enquiries
Latest editions
Refreshment with Benefits
Redefining Indulgence
Powerhouse Protein
Elevated Dairy Experiences
Events
Events
Event listing
Event previews
Event reviews
Trending now
AI as infrastructure: How Cargill is rewiring food innovation
Asia-Pacific flavor trends: Takasago on “digital natives” reshaping F&B innovation
Seafood sidestreams shift from waste to growth opportunity as consumer acceptance climbs
Suppliers
Suppliers
Supplier profiles
Trending now
AI as infrastructure: How Cargill is rewiring food innovation
Asia-Pacific flavor trends: Takasago on “digital natives” reshaping F&B innovation
Seafood sidestreams shift from waste to growth opportunity as consumer acceptance climbs

Promotional graphic from IFF featuring person with teal hair holding a halved orange over one eye, alongside green banner reading “Discover IFF’s zest for the future” with citrus visuals

Home

Videos

The On Trend Launch ...

The On Trend Launch of a Vegan Biscuit Line

04 Feb 2016 | Coppenrath

Coppenrath has launched new line of Vegan Bakery products. Sixth-generation company owner Andreas Coppenrath explains that: “the most important thing about vegan is that it is on everybody’s mind, in everybody’s ear and in everybody’s mouth. Vegan is a trend because everyone knows it and you don’t have to explain it.” Coppenrath has taken the trend and made a variety of vegan cookies, offering Spekulatius flavor for the winter season and year-round cookies in coconut flavor, chocolate chip, and vanilla cookies with sugar crumbs on top.

More videos

Win-win video thumbnail: Stack of cookies topped with vanilla ice cream and chocolate sauce on a plate, with a smiling man’s portrait in a blue circular graphic background

Video10:45

Win-Win: Fermentation unlocks cocoa-free, climate-friendly chocolate NPD

Mark Golder, CEO of Win-Win, explains how his team recreates chocolate’s signature taste, shine, and snap — without cocoa — amid supply pressures driven by climate change. Using patented fermentation and sustainable cereals and...

Video11:07

Melt&Marble: Enhancing flavor in alternative meats and dairy with precision-fermented fat

Swedish biotech Melt&Marble has secured self-affirmed GRAS status for its precision-fermented fat, which it says improves flavor delivery in alternative meats and dairy. Head of product, Paulo Teixeira, explains how “MeltyMarble”...

Dr. Puja Kumari, Scottish Association of Marine Science

Video09:21

Scottish Association for Marine Science: Unlocking red seaweed for food flavor, color & hybrid proteins

Scientists at the Scottish Association for Marine Science have developed a tank-based method to grow the valuable red seaweed Palmaria palmata (dulse). Dr. Puja Kumari explains how scalable cultivation creates opportunities to...

Hugo Leclercq, Kerry, Sodium Reduction, Snack Industry, Salt Reduction, Snack Flavor, Taste Optimization, Fermentation, Natural Flavors, Umami, Kokumi, Food Innovation, Chips, Bitterness Reduction

Video16:13

Kerry: Sodium reduction expert reveals key strategies for better snack flavor

Hugo Leclercq, senior global portfolio director for Taste Fermentation and Sodium Reduction at Kerry, discusses the salt reduction challenge in snacks, highlighting how salt’s multi-functional role in flavor, bitterness...

Video12:59

University of Oxford: Dr. Monika Zurek’s expert take on transforming global food systems

Dr. Monika Zurek, leader of the Food System Transformation Group at the University of Oxford, UK, discusses the urgent transformations needed for sustainable global food systems. Speaking at IFE Manufacturing 2026 in London, she...

Dr. Winston Sun, Angel Yeast, Clear Yeast Protein, Functional Beverages, Ready To Drink, RTD, Clean Label, Sustainable Protein, Food Biotechnology, Beverage Innovation, Protein Ingredients, IFE Manufa

Video05:49

IFE Manufacturing 2026: Inside Angel Yeast’s Clear Yeast Protein for functional beverages

Dr. Winston Sun, product manager at Angel Yeast, discusses the development of the company’s new Clear Yeast Protein. He explains how the product achieves 100% clarity for visually clear beverages, its benefits for Ready-to-Drink...