Foodservice Director, 2019-12, Vol.32 (12), p.13-18
2019
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Details
- Autor(en) / Beteiligte
- Titel
- PLANTS GROW UP
- Ist Teil von
- Foodservice Director, 2019-12, Vol.32 (12), p.13-18
- Ort / Verlag
- New York: Macfadden Communications Group LLC
- Erscheinungsjahr
- 2019
- Quelle
- BSC - Ebsco (Business Source Ultimate)
- Beschreibungen/Notizen
- Plant-based patties are one of the hottest menu items in foodservice; veggie burgers overall are up 18% across major U.S. chains, with Beyond and Impossible driving the growth, says Clare Aigner, manager of syndicated research for Technomic. A plant-based station called Rooted offers items such as Curried Chickpea Hash with Broccoli and Spinach, Seared Orange Sriracha Tofu and Grilled Chimichurri Cauliflower Steak with Acorn Squash Ginger Mash. Shaya is also discovering potential in plant-based milks and cheeses-ingredients that adapt well to kosher catering, where dairy products and meat cannot be mixed.
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0897-7208Titel-ID: cdi_proquest_reports_2325250704
- Format
- –
- Schlagworte
- Brassica, Broccoli, Cauliflowers, Chickpeas, Consumers, Consumption, Dairy products, Food service, Ginger, Meat, Plant-based foods, Proteins, Restaurants, Shaya, Alon, Spinach, Tofu, Veganism, Vegetarianism