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Meat-free burgers working their way into the mainstream

Annual global sales of plant-based substitute meat have gained 8% a year since 2010, to about US$2 billion

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Demand is shifting towards plant-based proteins made from lentils, quinoa, beans and peas as more shoppers see their buying decisions as impacting the environment and their own health.

Winnipeg

CREATING a veggie burger that tastes like beef has been a kind of holy grail for meatless food makers since bland-tasting grain patties first arrived in US supermarket freezers during the 1980s, back when staples of health-conscious hippy menus began to work their way into the

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