How Consumer Tastes are Driving the Adoption of Plant-Based Proteins

Presented by

Billy Cripe, VP Marketing at CIBO

About this talk

Over the past few years, alternative proteins have expanded from a niche market to an in-demand food item, available not just in grocery stores but also at many fast-food restaurants around the US. Meat-eating consumers are increasingly motivated to swap animal products for plant-based proteins for health, taste and to help the environment. Join our webinar to go behind the scenes of this new product offering and find out why it’s gaining in popularity with Zak Weston, Foodservice & Supply Chain Manager, Good Food Institute. We’ll cover: -Plant-based protein 101 - what is it, how it’s made and how its developed -How consumer interest in the environment and sustainability is changing tastes -How regenerative agriculture can help accelerate plant-based proteins
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