The mix of soy and spices allows consumers to prepare a dish combining meat and plant-based proteins, doubling the amount of servings at an affordable price.
The PIER (Plant-based food Ingredients to be Egg Replacers) project aims to replace 10% of the eggs used globally as ingredients in food products such as baked goods, dressings, desserts and ready meals.
The next generation of the company’s plant-based crumbles offer a good source of protein, are low in saturated fat, and meet nutrition program criteria of the American Heart Association and the American Diabetes Association.
Motif PorkWorks Plant-Based Ground and BeefWorks Plant-Based Burger Patties and Grounds will be introduced at the National Restaurant Association Show.