Hambúrguer: Sai proteína de origem animal, entra proteína plant based

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Cada vez mais existe um apelo para o aumento do consumo de proteínas vegetais. As pesquisas recentes mostram benefícios para a saúde e o ambiente.

A reconhecida chef Lidiane Barbosa aborda este tema, ressaltando tudo que está envolvido nisso, o impacto que causa no ambiente e trazendo receitas de hambúrguer vegetais, uma tendência atual do mercado.

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