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.
Rebellyous Food’s founder and CEO, Christie Lagally, speaks with Food Engineering’s managing editor, Samantha Russo, about her ambitious leap into the food manufacturing industry and her journey to success.