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Food Inspiration Magazine

New balance

29 October 2016    Editorial    chefs vegatables Protein flip

Introducing the #proteinflip: an approach in which the roles of animal and vegetable protein in restaurant menus are reassigned

Proportions, creating a balance and variation: this is what it’s all about in protein flip-inspired cuisine. 

Do we need to flip?

Something has to change with regard to the human consumption of animal proteins. It is time to find a new balance in the protein portfolio of modern-day restaurants.

Flip te ratio

At Google Food they uses the following definition: to flip the ratio of a typical animal / seafood protein based menu item, by increasing the proportion of vegetables and decreasing the overall percentage of animal protein in the dish, but not removing it in total. The idea is to limit, rather than eliminate, animal and/or seafood protein. 

How to apply the protein flip in your kitchen?

 

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