SRG’s Culinary Team Eyes Evolution of Plant-Based Foods, Lifestyles
Well in advance of Expo West, the culinary team at SRG, Boulder, Colo., began identifying the big trends to look for at the event and beyond. While the event has been postponed, the agency is sharing its outlook on the food trends you would have seen with insights on what they reveal.
“Never have we seen a movement evolve so quickly from fringe food group interest to mass adoption like we are seeing in the evolution of plant-based foods and lifestyles,” says Kiley Stone, associate culinary director at SRG. “This includes a growing spectrum of foods and new sub-categories of products all under the plant-based umbrella.”