Plant-Based Proteins... It's one of the Top 10 Trends of 2020 listed by The National Restaurant Association.
From national food chains launching meatless burgers, chicken and sausages to local operators offering plant-forward alternatives - It's here, and it's not expected to go away any time soon.
Did you know consumers are more likely to order dishes labeled "plant-based" versus those described as "vegetarian" or "vegan," according to Technomic research. Diners looking to fit the new flexitarian movement are hoping to see more options on local menus than the old standbys... So how can your customers be ready?
Enter our Plant-Forward Culinary Innovators - Chef David McGurn, CEC, Susan Dion, MS, RD, LDN and Chef Richard Camerota have answered your call!
Our Thinking Plant Forward booklet is loaded with plant-centric recipe builds to help point your customers in the right direction to be ahead of the trend!
From lentils to jackfruit, cauliflower steak to quinoa roasted squash, these ideas will have even
