F&B NY 2019

Plant-based proteins is continuing to boom but it doesn’t just stop with meat-alternatives and faux chicken.  The demand from Millennials, Gen X and health conscious consumers for seafood substitutions has foodservice answering the call by providing new emerging vegan seafood products. Plant-based seafood is on the rise and is here to stay! Eugene Y. Wang, Founder, Sophie’s Kitchen will share insight on the following in this informative session:

• Why over fishing, global warming and toxins in the oceans are driving consumers/manufacturers to seek plant-based seafood alternatives
• Trends in vegan proteins, smooth sailing to rapid growth
• How foodservice strives to accommodate alternative diets, keeping up with the growing food restrictions and diets