Abastur is the largest business floor in Latin America, which brings together the most important suppliers and buyers for the hotel, restaurant and cafeteria industry for four days.
Through its exhibition floor, it showcases the latest trends and innovations in this constantly growing industry.
Pasture Fresh® presented its unique range of free-range New Zealand meats - Lamb, Beef, Venison and Burgers - all 100% grass fed and completely free of hormones and antibiotics.
+13 000 Industry professionals, +8,000 in person and +5,000 online.
+30 Support organizations.
35 Years of experience as a market leader in the Hospitality industry.
+22,000,000 Impressions.
+1 Events organizer Informa Markets.
Our Participation
Pasture Fresh® was present at the event, shocasing why grass fed meat has become a global trend.
Why are the US and European foodservice markets increasingly consuming New Zealand grass fed meats?
Product Origin
Consumers are increasingly aware of the origin of food. Chefs opt for grass fed meats because they ensure animal welfare, natural and sustainable breeding, and a healthy source of protein.
Products Differentiation
Chefs seek to innovate and stand out with natural and unique products. Grass fed meat provides a key point of difference and guarantees a product of natural origin.
Health Benefits
Pasture Fresh® lamb, beef and venison is 100% additive-free, free of hormones, antibiotics, and GMOs (genetically modified organisms). Increasing numbers of chefs demand that the products they place on the menu are free of these substances. Our meats provide more protein, iron, vitamins and zinc than grain-fed meats.
Environmental Impact
The natural breeding and grass fed feeding of our animals avoids the carbon footprint that bulk feeding brings.
Chefs and consumers who care about the environment opt for the sustainable process of producing grass fed meats.
A unique event in which visitors were able to taste for themselves the delicious grass fed difference of Pasture Fresh® cuts, making their menus truly unique.
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