Cheese, eggs, sausage, and yogurt on the breakfast table don’t appear to be going away anytime soon, but what is changing for consumers is the source of the dairy and meat they ingest.
“Breakfast foods are one way that our products can be used to make crave-worthy menu and retail items,” Julie Altobell, Senior Market Manager of Health & Authenticity, says. “We’re developing new plant-based products all the time, based on the changing needs of the flexitarian consumer and our customers who bring those products to life.”
Read the full article in Food Processing Magazine here.
