Newsitems - Schouten

In the spotlight: Plant-based Chicken

These are all reasons that plant-based alternatives to meat are gaining in popularity. Did you know that plant-based chicken is the fastest growing meat replacement option?

The why and how of our improved Mexican Bean Burger

We came to the conclusion that our Mexican Bean Burger needed an update. Our Product Manager tells us more about why we wanted to improve this product and how we did it.

Who eats what? All you need to know about the two types of consumers within the plant-based market.

An increasing number of consumers want to eat more sustainable, plant-based foods and class themselves as vegetarians, flexitarians or vegans. What do you need to know about the two types of consumers within the plant-based market?

Client case: Jumbo Veggie Chef

The requests we receive vary enormously. As a result, when supermarket chain Jumbo asked us to contribute ideas about new vegetarian products, we were more than enthusiastic!

Client case: The Larco Foods vegetarian cooking sauce

Together with one of our new clients – Larco Foods – we started a process that contributes to a superior-quality cooking sauce.

Client case: A more sustainable alternative

We serve a variety of clients, both multinationals as well as smaller retailers in the food industry. Keep reading to find out about our partnership with an international client who wants to expand the menu in their restaurants with vegetarian and vegan products.

R&D team: behind the scenes

Are you interested in customizing a specific product of ours? Find out more about the creation of a new vegetarian…

Iron

In the last blog we told you something about macronutrients and most importantly, proteins and the difference between plant and animal based proteins. In the next two editions, we would like to address the smaller, but equally important counterparts, the micronutrients.