• Schouten Europe has developed a new plant-based schnitzel using their new fiber technology.
• Schouten's NewTextures ensures lower environmental footprint and better texture for meat-like products.
• NewTextures helps to retain juiciness and white color characteristic of chicken, making it more consumer accessible.

Using a self-developed fiber, Schouten Europe has developed a replacement for textured proteins. In addition to a better texture for meat-like products, the innovation ensures a lower environmental impact. The Brabant family business, for decades a pioneer in the meat substitute market, is applying this fiber technology for the first time to a new plant-based schnitzel.

NewTextures
“We are excited to introduce Schouten’s NewTextures,” says Niek-Jan Schouten, CEO of Schouten Europe. “This new subline within our Classics line is the result of years of research and development. We are convinced that Schouten’s NewTextures will be a game changer for both our business partners and the end consumer.”

Lower environmental impact
In recent years, meat substitutes have been regularly criticized because of, among other things, the texturisation process that is required to imitate the fibrous structure of meat. This process requires relatively high energy and is seen by some as unnecessary processing. In addition, most texturates are made abroad. Although meat substitutes are on average 50% less harmful to the environment than meat, Schouten is now taking steps to reduce this impact even further.

Color and bite
Characteristics of the Schouten NewTexture Schnitzel include the juicy bite of the product and the beautiful white color that is characteristic of chicken. "Meat substitutes are sometimes prepared incorrectly, which can make them a bit dry. These products retain their juiciness, which makes them even more accessible. The total picture is just right, we are very proud of this introduction and we are helping the product category to an even higher level'', according to Schouten.

Mycoprotein
During the Week without Meat and Dairy earlier this year, Schouten also announced the introduction of its products based on Mycoprotein . “With that introduction, we also want to market products that have a low footprint and are less processed,” says Niek-Jan Schouten.

Variations
In addition to its Classics range that replace meat products, Schouten also has a line of Variations: products that do not resemble meat. “Ultimately, we believe that meat substitutes do not always have to imitate meat,” Schouten explains. “With legumes and vegetables, excellent protein-rich products can be developed that do not have a meat equivalent."

"But to convince real meat lovers to buy a meat substitute more often, the classics are still indispensable. It is important that the level of these products continues to increase. That is why we continue to invest in our Classics.”

Visit www.schoutenfood.com