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Hungry Planet, Chef-Crafted Plant-Based Meat Company, Pops-up at Expo West

Hungry Planet, Chef-Crafted Plant-Based Meat Company, Pops-up at Expo West
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Todd boymanRon desantisMeta burgerHungry planetNatural products expo westHungry planet breakfast sausageChief culinary officerCertified master chefItalian sausage meatballFried chickenGrilled chicken stripsExpo westMaster chefChef ronWest hollywoodCurry up now

Meat alternative sales are up, but not enough to bite into meat sales

Consumers around the world bought more than double the amount of plant based meat alternatives during the pandemic. But that didn’t curb their appetite for the real thing.

Shuoli zhaoTodd boymanDanielle beckYuqing zhengNational cattlemen beef associationUniversity of kentuckyApplied economic perspectivesHungry planetNational cattlemenTyson foodNational institute

Plant-based meat alternative sales are up, but so is taste for meat

Consumers around the world bought more than double the amount of plant-based meat alternatives during the pandemic. That didn’t curb their appetite for the real thing.

Shuoli zhaoTodd boymanDanielle beckYuqing zhengNational cattlemen beef associationUniversity of kentuckyApplied economic perspectivesHungry planetNational cattlemenTyson foodNational institute

Meat alternative sales are up, but not enough to bite into meat sales

Consumers around the world bought more than double the amount of plant-based meat alternatives during the pandemic. That didn’t curb their appetite for the real thing.

Shuoli zhaoTodd boymanDanielle beckYuqing zhengNational cattlemen beef associationUniversity of kentuckyApplied economic perspectivesHungry planetNational cattlemenTyson foodNational institute

Plant-based meat alternative sales are up, but so is taste for meat | KCUR 89 3 - NPR in Kansas City Local news, entertainment and podcasts

Consumers around the world bought more than double the amount of plant-based meat alternatives during the pandemic. That didn’t curb their appetite for the real thing.

Todd boymanShuoli zhaoYuqing zhengUniversity of kentuckyApplied economic perspectivesHungry planetTyson foodNational institute

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