On this episode of On Foodable Weekly, our host, Paul Barron, gets to talk to Erik Oberholtzer of Tender Greens and Chef Stephen Giunta of Cargill about how plates are getting greener.

 

As the guys explain, we are seeing that while alternative proteins like cricket and plant based proteins are on the rise, traditional proteins are not going away anytime soon.

 

Chef Guinta explains, “The plant based proteins are becoming part of dishes. They're not replacing traditional proteins- You’re not going to replace a pork chop with quinoa, for example, but they’re additions and more of a balanced approach.”

 

Oberholtzer adds that while we are seeing interesting food technology coming out like the Impossible Burger or soy proteins from Beyond Meat, he prefers to stick to whole ingredients. “What we’re seeing at least out of the fine dining world is that a lot of chefs are really leading with plants, they’re making plants the star. Plants are taking up more of the plate but proteins don’t go away.”

 

Learn more about the future of protein by watching the episode above!