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Soy and Plant-Based Protein: Separating Facts from Fiction for Delicious Menu Solutions

Now Available On Demand

Plant-based Protein vs. Plant-based Diets? Vegan versus Vegetarian? Flexitarian vs. Reducitarian? So many questions…so much to chew on… like, is plant-based protein any better for you or the environment than meat? And what’s up with soy? Equally important, are there optimal menu solutions that engage your customers and keep them coming back for more? Join plant-based expert Dr. Mark Messina and Kellogg registered dietitian and food and nutrition expert, Anna Veselovsky as they share insights and explore these and many other questions that are top of mind for operators, health and nutrition experts, and consumers alike. 

After this webinar, attendees will be able to:

  1. Gain a better understanding of the plant-based protein category in-home and away from home
  2. Debunk myths that call into question the nutritional adequacy, safety and public health impact of plant-based proteins and their ingredients
  3. Discover delicious menu solutions that appeal to flexitarians, vegetarians and vegans alike

Attend LIVE and earn:
1 CEU hour for the SNA SNS and RD/RDN credential

Mark Messina, Ph.D.
Nutrition Matters, Inc.


Anna Veselovsky, MBA, RDN
Wellbeing and Nutrition Manager
Kellogg Company


Alan Liddle - Moderator
Senior Data & Events Editor
NRN Restaurant & Food Group


Morning Star Farms