Plant Based Protein Adds Innovation, Sustainability and Profits to Restaurant Menus
Sante
APRIL 13, 2020
Rather today’s consumer demands menu innovation as well as eco-friendly and sustainable practices. There is also reduced cancer risk and a lower risk of food poisoning from undercooking plant based protein. Buyers Edge Platform data shows that from 2017 to 2018 the average price of a case of meat substitute products jumped 59.6%
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