Produce Processing

September/October 2019

Issue link: https://digital.freshcut.com/i/1175266

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PLNT Burger, a fast-food restaurant in Silver Springs, Maryland, uses Beyond Meat for its plant-based burgers, which contains pea protein, apple extract and potato starch, among other ingredients. Photo: PLNT Burger PLANT-BASED MEATS TAKING OFF AS CONSUMERS WANT ALTERNATIVES THAT TASTE LIKE THE REAL THING Growing an Industry NE W P RO DUC T S P L A N T- B A S E D M E AT S 6 S E P T E M B E R / O C T O B E R 2 0 1 9

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