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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
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.
THE BUSINESS TIMES FILE PHOTO
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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