Cargill releases its first-ever 'State of Steak – Foodservice Edition' report, a comprehensive look at how consumer expectations for steak are evolving across the foodservice landscape.
With functional systems from Planteneers and equipment from Handtmann, manufacturers of plant-based meat alternatives can produce marbled pieces with a fine fibrous structure.
Chipotle estimates that more than 10 million customers ordered Carne Asada in its first run and believes that almost half of those customers were first-time guests.