Brian Kateman

Brian Kateman

Entrepreneur Leadership Network Contributor
Cofounder and President of the Reducetarian Foundation

About Brian Kateman

Brian Kateman is co-founder and president of the Reducetarian Foundation. Brian is the editor of The Reducetarian Cookbook (Hachette Book Group: Sept. 18, 2018) and The Reducetarian Solution (Penguin Random House: April 18, 2017).

More From Brian Kateman

Food Businesses

Peanut Who? Alternative Nut Butters Are Taking Over Grocery Shelves

Peanut butter is an American treasure, but it's not the only protein-rich spread consumers are dipping into nowadays.
Food Businesses

Extra Schmear, Please! Vegan Cream Cheese Alternatives Make for Happy Bagels.

Major brands as well as independent newcomers alike are putting new plant-based, dairy-free cream cheeses, made from nuts, seeds, and soy, on the table.
Food Businesses

The Cooking Oil Market Sizzles: Veteran Veggie Oils Canola and Olive Welcome Newcomers to the Cabinet

From avocado and coconut to peanut and pumpkin seed, vegetable oils are a surprisingly diverse, continuously growing category.
Food Businesses

Getting Into the Holiday Spirits: Wine, Beer, And Liquor Producers Move Toward Plant-Based And Organic

Forward-thinking beverage producers are nixing animal byproducts and additives, and implementing more eco-friendly and humane practices.
Food Businesses

In Times of Uncertainty, Shelf-Stable, Vegan Foods Make Consumers Feel a Little More Secure

Plant-based non-perishables that actually taste good? Yup.
vegan

Chicken Noodle No More: Forward-Thinking Brands Are Turning to Plant-Based Soups

It's not just the salty broths of your childhood. Raw, organic, and vegan soups are making their way to pantries and kitchens everywhere.
Food Businesses

Pour The Vegan Milk: Breakfast Cereals Pivot To Plant-Based, High-Protein, Low-Sugar Options

Cereal, both hot and cold, at the table or on the go, is the breakfast food of our childhoods and, yep, our future.
Food Businesses

A Cup Of Ambition: Coffee Products Pour Into the Plant-Based Sector

As dairy gives way to other, plant-based milk alternatives, coffee and coffee-related brands innovate and adapt.
Food Industry

Plant-Based in a Pinch: The Frozen Food Aisle Is Turning Vegan, Organic, and Nutritious

Cheap, nutritionally lacking foods aren't the only options in the freezer section anymore.
Food Businesses

Plant-Based Eating Isn't Just Salads And Beans. The Vegan Dessert Market Continues To Grow.

As consumer interest in plant-based eating continues to snowball, major brands and new names alike expand their dessert offerings.
Food Businesses

Don't Forget the Mustard: Small, Eco-Friendly, Health-Conscious Companies are Conquering Condiments

It's not just meat that's going veggie. Spreads, dressings, and toppings are getting a plant-based, health- and environment-conscious makeover.
Food Businesses

Better Fettuccine: How Companies Are Reinventing Pasta For The Low-Carb Era

These companies want you to have your pasta and eat it too with low-carb, high-protein alternatives.
Food Businesses

The Seed of an Idea: How Buckwheat, Hemp, Chia and Flax Are Taking Over

Seedlings and mighty superfoods like buckwheat, hemp, chia and flax have gone mainstream.
Health and Wellness

Algae Is the New Popcorn. And Pasta. And Bacon.

Algae is making its way from the bottom of the sea to your kitchen cabinet.