Recent advancements in plant-based meats have led to alternatives that
are so close to the real thing it's hard to tell the difference, and
consumers are eating it up. On March 16, 2022, Dr. Andrew Gravelle, Assistant Professor
from the Department of Food Science and Technology, discussed the
science behind designing meat alternatives. Phil Horn, President &
CEO of the Burger Patch, shared what customer values are driving the
market and how they are meeting the demand for plant-based dining.
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