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Nutripro Make It Sizzle magazine

Nutripro: Make it Sizzle—The New Plant-Based Meat Alternatives

October 19, 2021

In response to a rising demand for sustainable, healthy ways to eat, plant-based proteins are popping up on menus all over the globe.  This issue will help you make the most of one of the hottest trends in the industry. 

What’s Inside This Issue:

  • History of Meat Alternatives
  • The Reasons Behind the Rising Demand for Plant-Based Foods
  • Motivations of Flexitarian Diners
  • A Look Inside Plant-Based Meat Alternatives
  • Chef’s Secrets for Choosing Plant-Based Meat Alternatives
  • Culinary Tips
  • Five Reasons to Use Plant-Based Meat Alternatives
  • Inspirational Dishes
  • Overcoming Meatless Protein Concerns
  • Menu Tips
  • Six Steps for Successful Launches
Nutripro: More Plants on the Plate Magazine Cover and Interior

Nutripro: More Plants on the Plate

People around the world are choosing to eat less meat and incorporating more plant-based foods into their diets. Learn what’s behind this trend, and how to make it work in your operation.