date:Nov 14, 2019
pation is to take the consumer through the plant-based journey from food to foodservice, she adds.
A decade ago, the only meat substitutes available were veggie-centric alternatives such as veggie patties and tofu-based turkey, outlines Kerry in its report. These products used to substitute meat still carried the taste and texture of the plant they were derived from.
Veggie-centric alternatives provided the benefits of a vegetable but lacked the juicy, hearty, umami taste of meat and did not