How can the industry cater to flexitarians? with Phil Wong & Dave Betts of Misfit Foods
As American consumers are becoming more conscious of not only the ingredients of their food but also how the food & beverage industry affects the planet, there is a growing interest in products that serve multiple purposes. This week on Beyond the Shelf, we talked with Phil Wong and Dave Betts of Misfit Foods, who produce sausages that contain 50% vegetables and 50% humanely raised chicken. With our host, Scott Curry, they discussed how they realized there was a gap in the industry for products that appealed to people who want to eat more vegetables but still consume ethically sourced meat, and how they believe Misfit Foods fills that gap.
Beyond the Shelf dives into the food and beverage industry with guests from all corners of the business including founders/CEO’s, marketers, chefs, dietitians, researchers, and other influencers. Topics range from trends in retail and production to expert tips on marketing to inspiring stories from growing companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.
To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio.
Also, please follow us on social media: Facebook, Twitter, Instagram, and LinkedIn.