[Beyond Meat in New York Post] Restaurants adapt as demand for meatless cuisine heats up
“I think that cooking vegan fare is growing in momentum, and it has encouraged chefs to rise to the challenge,” said Wendy Matthews, US director for Veganuary, a British-based non-profit that opened a branch in the US last year. “The product launches are amazing and unexpected,” she said, adding praise for the fast-food industry, which now offers vegan foods that taste like meat, thanks to companies like Impossible Foods and Beyond Meat. Read...
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