date:Jun 12, 2015
nment, todays culinarians know that more vegetable items translate to happier eco-minded consumers. Couple this with the health benefits of eating vegetarian at least once a week, and meal makers reap big rewards from upping the vegetable- and fruit-based offerings available to consumers.
This leads to the development kitchen and how product developers can best take this growing trend and incorporate it into new lines. Whether the challenge is to make veggie- and fruit-centric products or to ap