Plant-based meat alternatives are surging from veggie burgers and soy sausages to high-tech and lab-grown substitutes for beef, chicken and seafood. Yet, there’s another trend brewing that’s all about less meat, not meatless. Say hello to hybrid foods.
Meat and vegetables are joining forces in this fast-growing category of hybrid products appealing to flexitarians, or part-time vegetarians. After all, most people are trying to reduce meat, not eliminate it entirely. About 36% of Americans identify as a flexitarian, compared to 3% who follow a vegan diet, according to a national consumer survey published by Packaged Facts.
The popularity of the flexitarian diet which scored a No. 2 spot for best overall diet from U.S. News & World Report Best Diets represents a mindset of moderation, instead of a regimented all-or-nothing approach.
Is it time to give mushrooms more credit on Stop Food Waste Day?
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Mushrooms Are Big Business In Chesco, As Grant Aids Ag Industry
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The Mushroom Council announces newly elected officers
At the February 18 Council virtual meeting, the Mushroom Council® elected new officers for 2021.
Chairperson: Sonya Beltran, director of operations, Masda Mushrooms/First Generation Farms, Toughkenamon, Pa.
Vice-Chairperson: Curtis Jurgensmeyer, CEO, J-M Farms, Miami, Okla.
Secretary: Emily Bettencourt, director of quality assurance and safety, Global Mushrooms, Gilroy, Calif.
Treasurer: Mark Moran, Kaolin Mushrooms/South Mill Champs, Kennett Square, Pa.
The nine-member Council is comprised of eight domestic growers and one importer representing four regions. The program s purpose is to maintain and expand existing mushroom markets and uses. Members are:
Region 1 (Includes all states except for Calif. and Pa.)