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?
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.
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?
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!
Together with one of our new clients – Larco Foods – we started a process that contributes to a superior-quality cooking sauce.
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.
Are you interested in customizing a specific product of ours? Find out more about the creation of a new vegetarian…
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.
This client operates worldwide producing various top-brand products. They wanted to introduce a vegetarian product range in the European retail sector, thereby improving the vegetarian selection available to consumers.
The Dutch family business Schouten Europe B.V. introduces a vegan Mexican Bean Burger this week. The product is available at…
The Dutch family business Schouten Europe B.V. introduces vegetarian soup balls this week. The product is available at various supermarket…
In the coming weeks, our R&D department will guide you through three topics that are inextricably linked to meat substitutes, but about which little is known: proteins,