Several new alternative protein companies, such as Swap Food and Aqua Cultured Food, are targeting the Chicago restaurant market to introduce their meat alternatives.
Swap Food's proprietary process, Unisation, transforms plant proteins into chicken imitators, gaining positive feedback from local chefs and providing versatility in menu offerings.
Zak Dolezal, chef and owner of Duke's Alehouse and Kitchen, emphasized that customers are increasingly seeking options like Swap's plant-based products for their taste and kitchen performance.
Aqua Cultured Foods aims to partner with fine-dining chefs to create unique offerings, illustrating the diverse strategies alternative protein companies are employing.
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