US EditionPlant-based sector focused on better price, taste and texture amid consumer wariness
- The plant-based protein industry is focusing on improving product price, taste, and texture amid consumer caution from rising living costs.
- CEO Bill Greuel of Protein Industries Canada highlights efforts in Canada to enhance plant-based cheese meltability and meat texture.
- Inflation and interest rate increases have heightened consumer price sensitivity, reducing willingness to try plant-based meat alternatives.
18 Articles
18 Articles
Plant-based sector focused on better price, taste and texture amid consumer wariness
TORONTO — The plant-based protein industry is focused on improving the price, taste and texture of its products as it weathers a period of consumer wariness brought on by the rising cost of living.
Plant-based sector focused on better price, taste and texture amid consumer wariness
TORONTO - The plant-based protein industry is focused on improving the price, taste and texture of its products as it weathers a period of consumer wariness brought on by the rising cost of living. That’s according to industry experts, including Bill Greuel, CEO of Protein Industries Canada, w...
Plant-based sector focused on better price, taste and texture amid consumer wariness
The plant-based protein industry is focused on improving the price, taste and texture of its products as it weathers a period of consumer wariness brought on by the rising cost of living.
Plant-based sector focused on better price, taste and texture amid consumer wariness
TORONTO — The plant-based protein industry is focused on improving the price, taste and texture of its products as it weathers a period of consumer wariness brought on by the rising cost of living.
Plant-based sector focused on better price, taste and texture amid consumer wariness
TORONTO — The plant-based protein industry is focused on improving the price, taste and texture of its products as it weathers a period of consumer wariness brought on by the rising cost of living.
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- 64% of the sources lean Left
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