Meat substitutes: New products and advanced technology
Kitchentown organised a roundtable (12.12.2020) to explore advancements in plant-based meats, and the challenges this sector face.
The food industry is aware of the shift towards plant-based diets and are trying to create the best meat substitute foods. Thanks to extrusion technologies – commonly used to create snacks and other processed foods – it is possible to convert plant proteins into meat-like structures.
Extrusion can be either dry (e.g., textured soy) or wet (e.g., Heura or chicken-wise products). What is important for many consumers is that, whilst switching to plant-based products, what many know and love about meat is retained, recreating the texture, smell and colour of traditional meat environments, such a barbecue or a burger restaurant.
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