At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column \u2018Trends we spotted this week\u2019. With this week links to articles about:<\/p>\n
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San Giorgio Italina Bakery House’s<\/a> protein croissant has been presented at the Italian Sigep<\/a> last week. The Proissant, the first protein croissant to combine taste, health and innovation, also won them a \u2018green innovation prize\u2019, the Lorenzo Cagnoni Award. The Proissant is a source of protein, with 30% less fat than a normal croissant and is enriched with pea protein which makes the product unique. The surface is decorated with white quinoa seeds, a source of protein with high biological value. They also won a Superior Taste Award by the International Taste Institute<\/a>.<\/p>\n <\/p>\n <\/p>\n Een bericht gedeeld door San Giorgio Spa (@sangiorgiospa)<\/a><\/p>\n<\/div>\n<\/blockquote>\n\n