Schouten today announces the launch of its latest innovation – a plant-based egg protein that looks and tastes like animal chicken egg protein. Find out what this development means for the world of plant-based.
Over three decades later, Schouten is a family business that Henk runs with his children, Niek-Jan, Peter, Rhodé and Wouter. In a recent interview with vegconomist – the vegan business magazine, Henk Schouten shared his unique insights into the market and the company’s latest developments.
The North Brabant municipality of Altena in the Netherlands is launching the first Dutch-area pilot program that promotes plant-based proteins. With the slogan “Plant-Based Together,” the program involves visiting supermarkets, schools, and restaurants to encourage local people to make plant-based food choices more often.
Grass could be the next big “ingredient” in the alternative meat space, proving to be a viable substitute to soy, according to Schouten Europe. The company is joining forces with Netherlands-based Grassa to research and test the potential of grass protein in the next few years as they apply for the EU authorities to greenlight the ingredient as a novel food.
Developing meat substitutes using protein from grass. That is the goal of the collaboration between the Netherlands-based family company Schouten Europe and the Dutch company Grassa. Grass protein is a suitable alternative to soy, an ingredient that is now commonly used in meat substitutes.
Fish substitutes are on the rise. That’s why Schouten is introducing a plant-based fish fillet this week. “It is a nice airy product that successfully mimics the taste and texture of cod. “
Diverse Europese retailers, QSR-ketens en andere foodbedrijven bezochten dinsdag 13 september een evenement op de Floriade Expo in Almere. Bezoekers van de Plant-based Protein Academy beschreven de dag als inspirerend en leerzaam.
ast year, Schouten introduced plant-based tuna and fish fingers. More recently, a ‘Burger without fish’ was also added to the range.
Worldwide, various companies are taking innovative approaches to vegan mince. In the Netherlands, Schouten Europe is making sustainable mince from fermented tempeh, partly using byproducts from one of its own facilities.
Alt-protein producer Schouten Europe has reported a significant rise in plant-based fish sales, as the price of conventional fish continues to climb due to the conflict in Ukraine.
Because of the sharp rise in gas oil prices as a result of the war in Ukraine, profitable fishing is currently no longer possible. Many ships are not setting sail, and the prices of fish are rising rapidly. As a result of these developments, the demand for plant-based alternatives to fish is increasing.
You probably know them: vegetarian or vegetable burgers, sausages, balls, and pieces. But why is soy used for so many meat substitutes? And is that good for your health and the environment? You can read about it here!
