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Simplot’s 100% Not plant-based product range ticks all the boxes for taste, texture and performance

Demand for plant-based proteins on the foodservice menu has soared among Australian consumers over the past 12 months. No longer is their appeal limited to a niche market of vegetarians and vegans – today plant-based proteins are designed with flavour profiles and textures that are designed to deliver on taste and presentation, making them menu options that appeal to everyone.

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