Enjoy these herbal baguettes and drinks

Mexico. – Starbucks Mexico in alliance with NotCo presents new options on its menu with 100% flexible dishes: Baguette NotBurger Mr Baguette Not Chicken spicy NotMayo and accompanied by their already famous guacamole. In addition to these options, clients can count on NotMilk as an alternative. plant-based.

Both baguette recipes are suitable for flexitarians or those who want to reduce the consumption of animal meat. Among the main ingredients of NotBurger are peas, coconut, rice, cocoa and beets. While NotChicken has sunflower oil, pea, bean and chickpea flour.

In this sense, the plant-based food company highlights the close collaboration they work with their partners, and since they are able to support the launch together without conditioning their processes, the goal is for the consumer to be able to enjoy their favorite dishes with different ingredients, but the same taste .

We like that by replacing animal proteins with NotCo products, they naturally already offer more sustainable products and great taste,” delcara Federico Hirtz, director of NotCo Mexico.

NotCo and Starbucks invite you to enjoy this new plant-based alternative. Photo: NotCo

Continue reading: This is how NotCo uses artificial intelligence in its plant-based foods

The demand for plant-based food is growing

Currently, consumers are more aware of what they choose to eat and their idea may be driven by concern for the environment, health, among many other reasons. The number of consumers demanding plant-based foods is growing worldwide, and Mexico is no exception.

These plant-based products reinforce Starbucks’ commitment reduce your carbon footprint by 50%, while offering customers a range of food and beverage options that meet their preferences and suit their lifestyle.

For its part, NotCo continues its mission to remove animals from the equation and produce food without compromising taste or texture. That’s why their minds are focused on radical changes in a short time, improving the fate of generations of consumers; transform and create new ones food systems.

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