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.
Schouten Europe is introducing a plant-based fish fillet this month. Fish substitutes are on the rise. The number of fish substitutes introduced in Western European supermarkets has grown exponentially in the last two years.
The Netherlands-based Schouten Europe announced its launch of plant-based fish fillets. The cod analog weighs 120 grams and has a wheat and rice base.
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. “
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Hundreds of plant-based industry colleagues have already taken advantage of this.
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.
More and more customers are asking us to base product development on raw materials that can be found closer to home and that have undergone less processing.
We humans don’t read. We throw the meat substitute in the pan and cook! The result: a product that is not prepared to its fullest. However paying attention to how you prepare your food pays off.
How can food companies take advantage of the trend toward plant-based eating, and draw more flexitarians and meat-eaters to choose veg-heavy dishes? A simple fix can be the name you choose.
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.
