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Home » Keywords » meat substitutes

Items Tagged with 'meat substitutes'

ARTICLES

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UNLIMEAT, Plant-Based Meat

Asian meat substitute company enters the US market
January 14, 2022
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According to Euromonitor International, a global market research firm, the global meat substitute market was worth $4.94 billion in 2020 and is estimated to reach $5.59 billion in 2021.


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Sysco Raised & Rooted Nuggets

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.
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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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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.
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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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May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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