Plant-Based Protein Companies Aqua Cultured and Swap Food Enter the Market at Chicago Restaurants | Eater Chicago
"A suburban operator whose chef and owner, Zak Dolezal, endorses the product and customer demand: “Customers are looking more and more for foods like Swap,” he says, adding, “SWAP Chicken tastes great and performs well in the kitchen so any operator should have no hesitation in adding it to their menu.” He and other chefs cite Swap’s versatility; Swap’s filets are made via Unisation from non-GMO soy and peas, composed of eight ingredients, designed to imitate structured meat texture and to cook like chicken, and are currently available only to food-service companies while the brand plans wider expansion." - Marla Rose
