UK firm THIS™ expands plant-based meat alternatives and whole-food lines

Vegan Dressing Market is anticipated to expand from $1.7 billion in 2024 to $2.9 billion by 2034, growing at a CAGR of approximately 5.1%. To Know More : https://lnkd.in/ddin64sB  vegan dressing market encompasses plant-based condiments designed to cater to the growing demand for vegan and health-conscious food options. This market includes a diverse range of products such as salad dressings, marinades, and sauces, crafted without animal-derived ingredients. It is driven by increasing consumer awareness of plant-based diets, ethical considerations, and the desire for innovative, flavorful alternatives that align with sustainable and health-focused lifestyles. #vegandressing #plantbasedfoods #foodtechinnovation #healthyeating #sustainablefoods

🌈 Blending Gels, Building Worlds 🌱 Single hydrocolloids can build gels—but blending them unlocks textures no single ingredient can achieve. From everyday staples to avant-garde fine dining, multi-gel systems quietly shape what we eat. The included image presents both everyday industry applications and fine dining creations where hydrocolloid blends are essential. 🍫 Chocolate Milk Drink Chocolate bars rarely contain hydrocolloids, but in chocolate milk drinks and fillings, blends become indispensable. Carrageenan + Locust Bean Gum (LBG) prevent cocoa sedimentation, stabilize milk proteins, and deliver the creamy, smooth mouthfeel consumers expect. 🍨 Desserts In Asia, agar + carrageenan blends are common in jellies, puddings, and custards. Agar gives clarity and firmness, while carrageenan softens gels and prevents water leakage. In the West, gelatin still dominates—but vegan desserts increasingly use agar–carrageenan, offering sliceability and stability without animal products. 🧀 Plant-Based Foods Vegan cheeses, cold cuts, and meat analogues depend on multi-gel systems for stretch, elasticity, and juiciness. Carrageenan, konjac, agar, gellan, and starch are blended to mimic dairy or meat textures. Adjusting ratios, salts, pH, and hydration allows producers to sculpt authentic experiences. 📑 Labeling Transparency Food regulations (FDA, EU, Codex) require each hydrocolloid to be declared individually—either by name or E-number: Agar — E406; Carrageenan — E407; Locust Bean Gum — E410; Guar Gum — E412; Xanthan Gum — E415; Gellan Gum — E418; Konjac — E425; Pectin — E440; Pullulan — E1204; Starch (various) — E1400–1451 No shortcuts—blends must list every single component for consumer transparency. 🍫 Everyday Industry Applications Chocolate Milk Drink (Carrageenan + LBG): Smooth, stable cocoa suspension. Jelly Desserts (Agar + LBG): Elastic jellies with clean bite. Bakery Glaze (Xanthan + Guar): Glossy, stable coatings. Yogurt/Fruit Prep (Pectin + Starch): Creamy, stable fruit preps. 🍽️ Fine Dining Applications Layered Terrine Gel (Gellan + LBG): Firm yet elastic slices. Edible Sheets (Pullulan + Starch): Transparent, flexible wrappers. Gel Noodles (Konjac + Xanthan): Elastic noodles with al dente bite. Tomato Spheres (Pectin + Calcium): Soft/liquid core with gel membrane. ✅ Key Takeaway Industry uses hydrocolloids for stability and shelf life, while fine dining uses them for creativity and sensory impact. Together, carrageenan, agar, xanthan, gellan, konjac, pullulan, guar, starch, and pectin prove that gel blends are the invisible architecture of food. ✨ #FoodScience #Hydrocolloids #FoodDesign #CulinaryInnovation #PlantBased #TextureScience #FoodTransparency #FineDining

#️⃣ 𝐆𝐥𝐨𝐛𝐚𝐥 𝐒𝐞𝐢𝐭𝐚𝐧 𝐌𝐚𝐫𝐤𝐞𝐭 | 𝐒𝐢𝐳𝐞, 𝐒𝐡𝐚𝐫𝐞 & 𝐆𝐫𝐨𝐰𝐭𝐡 | MarketIntelReports 🌱 The #GlobalSeitanMarket was valued at USD 85 Million in 2023 and is projected to reach USD 150 Million by 2032, growing at a CAGR of 8.5% (2024–2032). 📊 𝐃𝐨𝐰𝐧𝐥𝐨𝐚𝐝 𝐅𝐫𝐞𝐞 𝐒𝐚𝐦𝐩𝐥𝐞 👉 https://lnkd.in/dibVMNwJ Seitan, also known as “wheat meat”, is gaining momentum as a protein-packed plant-based alternative due to its meat-like texture and versatility in vegan and vegetarian diets. ✨ 𝐊𝐞𝐲 𝐃𝐫𝐢𝐯𝐞𝐫𝐬 𝐨𝐟 𝐌𝐚𝐫𝐤𝐞𝐭 𝐆𝐫𝐨𝐰𝐭𝐡: 🔹 Rising adoption of plant-based & vegan lifestyles 🔹 Increasing demand for sustainable protein sources 🔹 Growth of the alternative meat market globally 🔹 Expansion of foodservice chains & retail products featuring seitan 📌 𝐅𝐮𝐭𝐮𝐫𝐞 𝐓𝐫𝐞𝐧𝐝𝐬 𝐭𝐨 𝐖𝐚𝐭𝐜𝐡: 🔸 Product innovation in flavored & ready-to-eat seitan 🔸 Growing presence in functional & fortified foods 🔸 Rising popularity in Asia-Pacific & Western markets 🔸 Integration into meal kits and quick-service menus 🌍 With #PlantBasedFood and #SustainableEating trends accelerating, seitan is positioned as a key player in the alternative protein market, offering both nutritional benefits and environmental advantages. 👉 𝐄𝐱𝐩𝐥𝐨𝐫𝐞 𝐭𝐡𝐞 𝐅𝐮𝐥𝐥 𝐌𝐚𝐫𝐤𝐞𝐭 𝐑𝐞𝐩𝐨𝐫𝐭: https://lnkd.in/dD9A6mYT ✔️ 𝐊𝐞𝐲 𝐏𝐥𝐚𝐲𝐞𝐫𝐬: Upton's Naturals | Tofurky | Field Roast | The Herbivorous Butcher | No Evil Foods | Sweet Earth Foods | Lightlife Foods, Inc. | Yves Veggie Cuisine Inc. | gardein™ | Native Foods | westsoy | Sweet Earth Foods | Plant Based Foods Association | Turtle Island Foods, Inc. | Frankly Fresh Salads

#️⃣ 𝐆𝐥𝐨𝐛𝐚𝐥 𝐒𝐞𝐢𝐭𝐚𝐧 𝐌𝐚𝐫𝐤𝐞𝐭 | 𝐒𝐢𝐳𝐞, 𝐒𝐡𝐚𝐫𝐞 & 𝐆𝐫𝐨𝐰𝐭𝐡 | MarketIntelReports 🌱 The #GlobalSeitanMarket was valued at USD 85 Million in 2023 and is projected to reach USD 150 Million by 2032, growing at a CAGR of 8.5% (2024–2032). 📊 𝐃𝐨𝐰𝐧𝐥𝐨𝐚𝐝 𝐅𝐫𝐞𝐞 𝐒𝐚𝐦𝐩𝐥𝐞 👉 https://lnkd.in/dibVMNwJ Seitan, also known as “wheat meat”, is gaining momentum as a protein-packed plant-based alternative due to its meat-like texture and versatility in vegan and vegetarian diets. ✨ 𝐊𝐞𝐲 𝐃𝐫𝐢𝐯𝐞𝐫𝐬 𝐨𝐟 𝐌𝐚𝐫𝐤𝐞𝐭 𝐆𝐫𝐨𝐰𝐭𝐡: 🔹 Rising adoption of plant-based & vegan lifestyles 🔹 Increasing demand for sustainable protein sources 🔹 Growth of the alternative meat market globally 🔹 Expansion of foodservice chains & retail products featuring seitan 📌 𝐅𝐮𝐭𝐮𝐫𝐞 𝐓𝐫𝐞𝐧𝐝𝐬 𝐭𝐨 𝐖𝐚𝐭𝐜𝐡: 🔸 Product innovation in flavored & ready-to-eat seitan 🔸 Growing presence in functional & fortified foods 🔸 Rising popularity in Asia-Pacific & Western markets 🔸 Integration into meal kits and quick-service menus 🌍 With #PlantBasedFood and #SustainableEating trends accelerating, seitan is positioned as a key player in the alternative protein market, offering both nutritional benefits and environmental advantages. 👉 𝐄𝐱𝐩𝐥𝐨𝐫𝐞 𝐭𝐡𝐞 𝐅𝐮𝐥𝐥 𝐌𝐚𝐫𝐤𝐞𝐭 𝐑𝐞𝐩𝐨𝐫𝐭: https://lnkd.in/dD9A6mYT ✔️ 𝐊𝐞𝐲 𝐏𝐥𝐚𝐲𝐞𝐫𝐬: Upton's Naturals | Tofurky | Field Roast | The Herbivorous Butcher | No Evil Foods | Sweet Earth Foods | Lightlife Foods, Inc. | Yves Veggie Cuisine Inc. | gardein™ | Native Foods | westsoy | Sweet Earth Foods | Plant Based Foods Association | Turtle Island Foods, Inc. | Frankly Fresh Salads

𝐑𝐞𝐝𝐞𝐟𝐢𝐧𝐢𝐧𝐠 𝐓𝐨𝐟𝐮: 𝐂𝐡𝐢𝐜𝐤𝐩𝐞𝐚𝐬 𝐓𝐚𝐤𝐞 𝐂𝐞𝐧𝐭𝐞𝐫 𝐒𝐭𝐚𝐠𝐞 𝐢𝐧 𝐭𝐡𝐞 𝐔𝐊 A bold new partnership between British plant-based brand THIS™ and Berlin-based start-up Omami has brought a category-first innovation to UK supermarkets: This is Omami Chickpea Tofu. 𝙒𝙝𝙮 𝙞𝙩 𝙢𝙖𝙩𝙩𝙚𝙧𝙨 Tofu has long been a staple for plant-based eaters, but this launch reinvents it with over 70% chickpeas, offering a crispy exterior and creamy interior. More than just an alternative to soy-based tofu, it introduces a new identity to the tofu category, blending taste, convenience, and nutrition. 𝙋𝙧𝙤𝙙𝙪𝙘𝙩 𝙝𝙞𝙜𝙝𝙡𝙞𝙜𝙝𝙩𝙨 Two ready-to-cook flavours: ✔️ Lightly Seasoned – versatile, subtle with salt & pepper. ✔️ Chilli Spiced – bold, fiery kick for Asian & Mexican-inspired dishes. Nutritional value: 14–15g of protein per 100g, naturally low in saturated fat. Convenience: No pressing or extra seasoning required — straight from pack to pan. 𝙒𝙝𝙚𝙧𝙚 𝙩𝙤 𝙛𝙞𝙣𝙙 𝙞𝙩 Sainsbury’s & Ocado – Available now Tesco – From 6 October Waitrose – From 15 October (Lightly Seasoned) Price: £2.95 per 200g block “This is going to be the best tofu on the market game-changing taste and next-level texture,” said Mark Cuddigan, CEO of This. “It’s a perfect match… revolutionising the plant-based market,” added Christina Hammerschmid, CEO of Omami. 𝘽𝙚𝙮𝙤𝙣𝙙 𝙢𝙚𝙖𝙩 𝙖𝙡𝙩𝙚𝙧𝙣𝙖𝙩𝙞𝙫𝙚𝙨 This launch follows the brand’s shift toward more veg-led innovation, expanding beyond meat mimicry with its Super Superfood range, Super Veg Protein Bites, Super Superfood Breaded Pieces, and the recently launched This Isn’t Beef Pastrami. The goal? To offer a diverse plant-based portfolio that resonates with evolving consumer preferences. 𝐇𝐚𝐯𝐞 𝐐𝐮𝐞𝐬𝐭𝐢𝐨𝐧𝐬? 𝐖𝐞’𝐫𝐞 𝐇𝐞𝐫𝐞 𝐭𝐨 𝐇𝐞𝐥𝐩! 𝐅𝐞𝐞𝐥 𝐟𝐫𝐞𝐞 𝐭𝐨 𝐫𝐞𝐚𝐜𝐡 𝐨𝐮𝐭 𝐭𝐨 𝐮𝐬 𝐚𝐭: sales@towardsfnb.com 𝐎𝐫 𝐖𝐚𝐧𝐭 𝐝𝐞𝐞𝐩𝐞𝐫 𝐢𝐧𝐬𝐢𝐠𝐡𝐭𝐬 𝐢𝐧𝐭𝐨 𝐭𝐡𝐞 𝐜𝐨𝐦𝐩𝐚𝐧𝐢𝐞𝐬 𝐚𝐧𝐝 𝐢𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧𝐬 𝐬𝐡𝐚𝐩𝐢𝐧𝐠 𝐭𝐡𝐞 𝐟𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐟𝐨𝐨𝐝 𝐚𝐧𝐝 𝐛𝐞𝐯𝐞𝐫𝐚𝐠𝐞? 𝐕𝐢𝐬𝐢𝐭 𝐮𝐬: https://lnkd.in/deJ5gzBT #FoodAndBeverages #PlantBased #Innovation #Tofu #UKFoodIndustry #ProductLaunch #Sustainability

🧀 𝐆𝐥𝐨𝐛𝐚𝐥 𝐂𝐡𝐞𝐞𝐬𝐞 𝐂𝐮𝐛𝐞𝐬 𝐌𝐚𝐫𝐤𝐞𝐭: 𝐅𝐥𝐚𝐯𝐨𝐫𝐬 𝐌𝐞𝐞𝐭 𝐂𝐨𝐧𝐯𝐞𝐧𝐢𝐞𝐧𝐜𝐞 (𝐋𝐚𝐭𝐞𝐬𝐭 𝐈𝐧𝐟𝐨𝐫𝐦𝐚𝐭𝐢𝐨𝐧) The Global Cheese Cubes Market was valued at USD 450 million in 2023 and is projected to reach USD 680 million by 2032, growing at a CAGR of 5.80% (2024–2032). The rising popularity of convenient, protein-rich snacks and gourmet dining experiences is fueling market expansion worldwide. 📊 𝐃𝐨𝐰𝐧𝐥𝐨𝐚𝐝 𝐭𝐡𝐞 𝐅𝐫𝐞𝐞 𝐒𝐚𝐦𝐩𝐥𝐞 𝐡𝐞𝐫𝐞: https://lnkd.in/dmDnt7km 🧈 𝐖𝐡𝐚𝐭 𝐀𝐫𝐞 𝐂𝐡𝐞𝐞𝐬𝐞 𝐂𝐮𝐛𝐞𝐬? #CheeseCubes are bite-sized dairy products made from natural or processed cheese, offering a perfect balance of taste, nutrition, and convenience. They are widely used as snacks, salad toppings, and quick protein sources — ideal for on-the-go consumers and culinary enthusiasts alike. 🍽 𝐌𝐚𝐣𝐨𝐫 𝐓𝐲𝐩𝐞𝐬 𝐨𝐟 𝐂𝐡𝐞𝐞𝐬𝐞 𝐂𝐮𝐛𝐞𝐬: ➡ Cheddar Cubes – Popular for their sharp flavor and firm texture. ➡ Mozzarella Cubes – Soft and creamy, ideal for salads and pizzas. ➡ Processed Cheese Cubes – Long shelf life and widely used in quick meals. ➡ Flavored Cheese Cubes – Infused with herbs, spices, or chili for gourmet appeal. 📊 𝐃𝐨𝐰𝐧𝐥𝐨𝐚𝐝 𝐭𝐡𝐞 𝐅𝐮𝐥𝐥 𝐑𝐞𝐩𝐨𝐫𝐭 𝐡𝐞𝐫𝐞: https://lnkd.in/dB45TtfN 🔹 𝐊𝐞𝐲 𝐓𝐫𝐞𝐧𝐝𝐬 & 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧𝐬 𝐃𝐫𝐢𝐯𝐢𝐧𝐠 𝐭𝐡𝐞 𝐌𝐚𝐫𝐤𝐞𝐭: ✅ Healthy Snacking Trend – Consumers are shifting toward protein-dense, low-carb snacks. ✅ Premiumization of Dairy – Growth of artisanal and specialty cheese cube offerings. ✅ On-the-Go Consumption – Ready-to-eat packaging formats gaining strong traction. ✅ Sustainability Focus – Eco-friendly packaging and clean-label cheese gaining popularity. ✅ Global Cuisine Influence – Cheese cubes increasingly used in fusion dishes and convenience foods. 🏭 𝐋𝐞𝐚𝐝𝐢𝐧𝐠 𝐂𝐨𝐦𝐩𝐚𝐧𝐢𝐞𝐬 𝐢𝐧 𝐭𝐡𝐞 𝐆𝐥𝐨𝐛𝐚𝐥 𝐂𝐡𝐞𝐞𝐬𝐞 𝐂𝐮𝐛𝐞𝐬 𝐌𝐚𝐫𝐤𝐞𝐭: Nestlé | Lactalis American Group | Arla Foods | Fonterra | Britannia Industries Limited | Amul (GCMMF) | Mondelēz International | Bel | Saputo Inc. | The Kraft Heinz Not Company | Sargento | FrieslandCampina | Schreiber Foods | Dairy Farmers of America | Hochland | The Kerry Group, LLC | Organic Valley | Bongrain-Gerard SARL | Almarai - المراعي | Devondale Murray Goulburn 🧀 #CheeseCubes #DairyIndustry #HealthySnacking #FoodInnovation #ConvenienceFood #ProteinRich #GlobalMarketInsights #CAGR #CheeseLovers #FoodAndBeverageIndustry #GourmetCheese

🧀 𝐆𝐥𝐨𝐛𝐚𝐥 𝐂𝐡𝐞𝐞𝐬𝐞 𝐂𝐮𝐛𝐞𝐬 𝐌𝐚𝐫𝐤𝐞𝐭: 𝐅𝐥𝐚𝐯𝐨𝐫𝐬 𝐌𝐞𝐞𝐭 𝐂𝐨𝐧𝐯𝐞𝐧𝐢𝐞𝐧𝐜𝐞 (𝐋𝐚𝐭𝐞𝐬𝐭 𝐈𝐧𝐟𝐨𝐫𝐦𝐚𝐭𝐢𝐨𝐧) The Global Cheese Cubes Market was valued at USD 450 million in 2023 and is projected to reach USD 680 million by 2032, growing at a CAGR of 5.80% (2024–2032). The rising popularity of convenient, protein-rich snacks and gourmet dining experiences is fueling market expansion worldwide. 📊 𝐃𝐨𝐰𝐧𝐥𝐨𝐚𝐝 𝐭𝐡𝐞 𝐅𝐫𝐞𝐞 𝐒𝐚𝐦𝐩𝐥𝐞 𝐡𝐞𝐫𝐞: https://lnkd.in/dmDnt7km 🧈 𝐖𝐡𝐚𝐭 𝐀𝐫𝐞 𝐂𝐡𝐞𝐞𝐬𝐞 𝐂𝐮𝐛𝐞𝐬? #CheeseCubes are bite-sized dairy products made from natural or processed cheese, offering a perfect balance of taste, nutrition, and convenience. They are widely used as snacks, salad toppings, and quick protein sources — ideal for on-the-go consumers and culinary enthusiasts alike. 🍽 𝐌𝐚𝐣𝐨𝐫 𝐓𝐲𝐩𝐞𝐬 𝐨𝐟 𝐂𝐡𝐞𝐞𝐬𝐞 𝐂𝐮𝐛𝐞𝐬: ➡ Cheddar Cubes – Popular for their sharp flavor and firm texture. ➡ Mozzarella Cubes – Soft and creamy, ideal for salads and pizzas. ➡ Processed Cheese Cubes – Long shelf life and widely used in quick meals. ➡ Flavored Cheese Cubes – Infused with herbs, spices, or chili for gourmet appeal. 📊 𝐃𝐨𝐰𝐧𝐥𝐨𝐚𝐝 𝐭𝐡𝐞 𝐅𝐮𝐥𝐥 𝐑𝐞𝐩𝐨𝐫𝐭 𝐡𝐞𝐫𝐞: https://lnkd.in/dB45TtfN 🔹 𝐊𝐞𝐲 𝐓𝐫𝐞𝐧𝐝𝐬 & 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧𝐬 𝐃𝐫𝐢𝐯𝐢𝐧𝐠 𝐭𝐡𝐞 𝐌𝐚𝐫𝐤𝐞𝐭: ✅ Healthy Snacking Trend – Consumers are shifting toward protein-dense, low-carb snacks. ✅ Premiumization of Dairy – Growth of artisanal and specialty cheese cube offerings. ✅ On-the-Go Consumption – Ready-to-eat packaging formats gaining strong traction. ✅ Sustainability Focus – Eco-friendly packaging and clean-label cheese gaining popularity. ✅ Global Cuisine Influence – Cheese cubes increasingly used in fusion dishes and convenience foods. 🏭 𝐋𝐞𝐚𝐝𝐢𝐧𝐠 𝐂𝐨𝐦𝐩𝐚𝐧𝐢𝐞𝐬 𝐢𝐧 𝐭𝐡𝐞 𝐆𝐥𝐨𝐛𝐚𝐥 𝐂𝐡𝐞𝐞𝐬𝐞 𝐂𝐮𝐛𝐞𝐬 𝐌𝐚𝐫𝐤𝐞𝐭: Nestlé | Lactalis American Group | Arla Foods | Fonterra | Britannia Industries Limited | Amul (GCMMF) | Mondelēz International | Bel | Saputo Inc. | The Kraft Heinz Not Company | Sargento | FrieslandCampina | Schreiber Foods | Dairy Farmers of America | Hochland | The Kerry Group, LLC | Organic Valley | Bongrain-Gerard SARL | Almarai - المراعي | Devondale Murray Goulburn 🧀 #CheeseCubes #DairyIndustry #HealthySnacking #FoodInnovation #ConvenienceFood #ProteinRich #GlobalMarketInsights #CAGR #CheeseLovers #FoodAndBeverageIndustry #GourmetCheese

#Nakoda Provides......Next Generation of #Yogurt #Cultures #YO-MIX® PRIME – The Next Generation of Yogurt Cultures fresh dairy cultures and probiotics, designed to meet the evolving needs of both consumers and the dairy industry. These cultures deliver consistent quality, controlled fermentation, and delicious taste profiles for all types of yogurt and fermented milk products. Key Benefits 1.Easy to use -Nakoda provides ready-to-apply cultures for direct inoculation 2.Controlled acidification-Ensures consistent fermentation and product stability 3.Versatile texture & flavour range: Helps create smooth, creamy, and flavourful dairy experiences Across the globe, yogurt consumption habits are shifting — consumers are focusing on health, affordability, and sustainability. #Nakoda provides cultures that help dairy brands produce nutritious, indulgent, and affordable fermented products making them essential staples in modern diets. #Nakoda provides YO-MIX® PRIME, a next-generation culture series with four innovative additions, serving as a toolbox for dairy processors. It enables manufacturers to deliver premium-quality, regionally tailored products that align with evolving consumer preferences and market demands.

Purezza has launched Saporia.com, an online marketplace featuring over 1,000 vegan products from the UK and beyond, offering everything from artisan cheeses to meat alternatives. #veganbusiness #plantbasedbusiness #meatalternatives https://lnkd.in/gfkWef4k

I’ve never considered buying plant-based meats Here’s what I do instead The plant-based meat industry is struggling  - products are getting pulled from shelves - companies are pivoting - prices are high It seems we’re trying really hard to solve the wrong problem? These products try to make plants taste, look and feel like meat. But plants don’t need to pretend to be meat to be satisfying. Think about it. Some of your favorite meals might already be made from plants. I know, one of my favourites is gorbe, a popular Ghanaian dish. Even a well-made veggie stir-fry with proper seasoning would be delicious and hearty. These dishes don’t try to mimic animal foods in any way. They just leverage what they already are. And this is how I approach my plant food. Want more plant foods in your diet? You could choose the plant-based products. But you could also  - build flavour with spices, healthy fats & aromatics - choose dishes that normally have more plant  - batch cook plant foods to add to meals later This way, you get the plant, you get the nutrition. And you might also save money (animal food is generally more expensive). The real opportunity is making plant foods so delicious you don’t miss meat in those meals. PS: Resources for you ________________ 💌 I explore the why behind our food - the science, trends, practical insights, marketing, recipes & more in the FoodPulse Monthly Newsletter. Join here: https://lnkd.in/ekMwx-zz 🪜 This free guide answers some critical questions you might have about sugar: https://lnkd.in/d7itm6AQ 📌 Find more resources in the FoodPulse space here: https://foodpulse.co/