The pizza line refresh follows a multi-million-dollar investment into a bakery facility at the brand's LEED certified manufacturing space in British Columbia, Canada.
The facility offers live demonstrations of the company's 3D printers, showcasing real-time production of plant-based meat and seafood alternatives and promoting customer engagement.
Following a year of selling limited quantities to its community online and gathering feedback, Juicy Marbles has launched a retail-ready version of its plant-based ribs.
Watson-Marlow Fluid Technology Solutions (WMFTS) highlights a variety of peristaltic and sinusoidal pumps ideal for the plant-based and cultivated alternative protein markets.
The mix of soy and spices allows consumers to prepare a dish combining meat and plant-based proteins, doubling the amount of servings at an affordable price.
The PIER (Plant-based food Ingredients to be Egg Replacers) project aims to replace 10% of the eggs used globally as ingredients in food products such as baked goods, dressings, desserts and ready meals.