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22nd April 2021  Product update: New Protein Staff Writer

Plant Based Protein Alternatives for Food Product Developers


For decades, the Netherlands has been a leader in developing and producing plant-based alternatives to meat. In recent years, this position has been further strengthened by strongly growing demand, new players, technological developments, acceleration in the field of innovation and the stimulating influence from politics, media, education and NGOs. This month, the Dutch family business Schouten Europe B.V. is introducing plant-based chicken and beef pieces that should contribute worldwide to the transition to a food system that relies more on plants than on animals.

The fight against climate change
All over the world, reducing meat consumption is seen as one of the most important pillars in combating climate change. Beef production especially has a negative impact on the environment. The CO2 footprint of food is enormous.

No compromises
With these completely plant-based chicken and beef pieces, Schouten adds two important products to its already extensive product range. R&D Director Niek-Jan Schouten says: “There were already various chicken and beef pieces on the market, but we knew they could be improved upon. With these kinds of products it is especially important that the consumer doesn’t have to compromise on flavour and texture. We have worked hard to produce products that we expect to become more popular than real chicken and beef.”

Easy to work with
Schouten’s plant-based chicken and beef pieces contain 18.3 and 22.7 grams of protein per 100 grams (respectively) and are made with plant-based proteins from soy, wheat and peas. The chicken pieces do not contain any soy. The products are low in saturated fat and salt and are easy to incorporate into various dishes. In the coming months, Schouten will be presenting the products to interested parties worldwide within the retail, out-of-home channel and the food processing industry.

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Date Published: 22nd April 2021

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Note: This content has been edited by a newprotein.net staff writer for style and content.


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