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Herlan Manurung, an executive chef at Rochester Institute of Technology, cooks plant-based foods during a tasting event.![](https://eu-images.contentstack.com/v3/assets/blt09e5e63517a16184/blt57b061088de1da0c/64e5e09069ceaf057f2c4a57/rit-herlan-manurung-corporate-exec-chef-promo.jpg?width=700&auto=webp&quality=80&disable=upscale)
Natural Product Trends![](https://eu-images.contentstack.com/v3/assets/blt09e5e63517a16184/blt57b061088de1da0c/64e5e09069ceaf057f2c4a57/rit-herlan-manurung-corporate-exec-chef-promo.jpg?width=700&auto=webp&quality=80&disable=upscale)
Don't say vegan: Food service adopting more plant-based mealsDon't say vegan: Food service adopting more plant-based meals
In response to health concerns and consumer demand, food service providers are providing more animal-free foods. Find out how to transition.
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