meat substitutes

Items Tagged with 'meat substitutes'

ARTICLES

Plant-Based Products Impact Menus

Foodservice operator strategies and product solutions aim to be on target

Amanda Topper

January 13, 2020

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Here are five areas to keep in mind when targeting the plant-based consumer.

Givaudan: Protein Challenge

Givaudan publishes insights from Givaudan’s Chef’s Council 2019 and announces new breakthrough fat encapsulation technology for plant protein

November 14, 2019

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Held in central London in October, and bringing together top chefs and Givaudan experts from around the world, the event explored new culinary concepts for meat and plant proteins as inspiration to develop the future of food.

Meat Substitutes Recorded $19.5 Billion Sales Globally in 2018

The US, Russia and the UK show the highest increases in the share of consumers worrying about climate change

May 20, 2019

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According to Euromonitor International, 24% of the surveyed global consumers are trying to cut down their meat intake, driving sales of global meat substitutes to reach $19.5 billion in 2018.

While technology has vastly improved the texture of meat substitutes, advancements in flavor creation have raised them to competitive levels

On Food Flavor Creation

Vegetarian meat flavors can be produced by the Maillard reaction, the interaction of the amino acid components of protein with reducing sugar molecules when exposed to heat

Christopher Warsow MS

February 12, 2016

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While technology has vastly improved the texture of meat alternatives, advancements in flavor creation have raised them to competitive levels.

Dr. Praeger’s Super Greens Veggie Burger

New veggie burger contains collard greens, turnip greens and mustard greens, as well as Swiss chard and kale

February 19, 2015

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Dr. Praeger’s Sensible Foods is giving consumers a new method for getting their leafy greens with the launch of the Super Greens Veggie Burger.

Flavorful Fake-outs

Although most animal protein analogs are still made from soy, ingredients such as mushrooms, nuts, grains and even eggplant are providing new alternatives for meat.

April 11, 2013

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Fake meat—once almost exclusively from textured soy—was typically mealy, and the taste tended to be bland and garlicky, either serving as a placeholder for a cover-up sauce or overwhelming everything in its path.

Meatless Grows, No Bull

Texturized soy protein has reached an acme of popularity, elevated to a trendy, sought-after ingredient by those same Baby Boomers who once shunned soy burgers.

April 11, 2013

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In the early 1960s, public school kids knew all about meat analogs. We called it “mystery meat” and subjected the thin, overcooked and rubberized brown patties to the derision they merited.

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.