More and more consumers are choosing plant-based alternatives. That’s why it is important for consumers to have a complete meat substitute. What determines the size of a plant-based protein burger?
Schouten Europe is one of the three nominees for the Foodvalley Champions 2020 in the category Protein Shift.
An increasing number of QSR chains are offering plant-based protein products. The target group is predominantly the flexitarian who wants to reduce his/her meat intake for health and environmental reasons.
The new normal – everything is suddenly different. After the corona crisis, there will be a new ‘normal’. Our food consumption will change, too.
Here we pay attention to the quality of our products and packaging. That quality is among our top priorities is demonstrated by the Quality Assurance department’s high level of commitment. QA Project Manager Ilona Thijssen is one of the seven employees who go to great lengths to ensure quality and stability. We’ll follow her for a day.
Vitamin B12 is important, because it helps you absorb iron. In this blog, we’ll explain why B12 so important is, and why we enrich our vegan and vegetarian products with it.
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Hundreds of plant-based industry colleagues have already taken advantage of this.
Do you want to customise one of our products for your restaurant? Or add a completely new product to your…
There’s a whole process that precedes the production of a single nut hamburger or slice of vegetarian ham for a…
These are all reasons that plant-based alternatives to meat are gaining in popularity. Did you know that vegetarian 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?
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.
