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Plant-based eating goes mainstreams
It's not just vegetarians and vegans preferring plants these days. Interest in healthier eating, together with innovation in plant-based ingredients, is driving a more flexible approach to nutritional sources.
Versatile, virtual resources for plant ingredients.
Just as consumers are flexing their dietary muscles, the food industry is re-thinking tried-and-true ingredients and the ways we connect. Visit our virtual show booth to learn more about:
Top growth categories in plant-based foods High-performance plant proteins, including pea and soy Great-tasting prototypes using plant-based ingredients
Stop by anytime at:
cargillvirtualexperience.com
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