Brands tapping into upcycled vegetables, inclusive snacking
SNAC Tank Pitch Competition finalists highlighted on Food Entrepreneur Experience.
Source: foodbusinessnews.net
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Will plant-based jerky ever be more than niche?
Can plant-based jerky really take off in the US? There remains uncertainty about how far the nascent market could grow.
Source: just-food.com
How Michelin-Starred Restaurant Blue Hill at Stone Barns Inspired This Chef to Launch Vegan Beet Jerky
Chef Theo Mourad is parlaying his work at Michelin-starred restaurant Blue Hill at Stone Barns—known for popularizing the farm-to table approach—into THEO’s Plant Based, a vegan brand hitting the market with beet jerky.
Source: vegnews.com