Plant-based cuisine is evolving from niche to mainstream, driven by health and environmental concerns. Innovations in plant-based proteins, such as lab-grown meat and dairy alternatives, are expanding culinary possibilities.
Chefs around the world are experimenting with jackfruit as a meat substitute, creating dishes like pulled "pork" sandwiches and savory curries. Meanwhile, advancements in fermentation are enabling the creation of plant-based cheeses that rival their dairy counterparts in taste and texture. As consumer demand for sustainable options grows, the culinary industry is adapting to meet these demands, paving the way for a greener future.
