Items Tagged with 'meat substitutes'

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GivaudanChefCouncil_900

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. 
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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.


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DrPraegers422

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.
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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.
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David Feder

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.
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