A Caterer and Butcher’s Practical (and Honest) Guide on How to Use Vegetal Proteins

This guide is written for you: the butcher, the small producer, the person who cares about quality and wants to stay competitive without compromising on flavour or integrity.

Why More Butchers Are Blending Meat with Vegetal Proteins

If you’re running a butcher shop, small production kitchen, or food business today, you already know the pressure: rising meat prices, tighter margins, customers asking for “healthier options”, innovation and the constant challenge of delivering high-quality products without cutting corners to a clientele more and more inclined to add proteins to their diets.

That’s where vegetal proteins can quietly become one of your most useful tools. 

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