Meat substitute: vegetarian Fresh Mince

Fresh Mince

With this unique vegetarian Fresh Mince you can create and vary your own products. Make your own bites, hamburgers or sausages.  This product is not yet cooked and one has to bring it to taste. A block of Fresh Mince weighs 250 grams. This product can also be delivered as a base dough for the production of plant-based protein foods.





Water, 21% vegetable proteins (soy, wheat gluten), sunflower oil, starch (potato, corn, wheat), egg white*, flavourings, modified starch, beet root powder, hydrolyzed vegetable protein (soy), salt, spices, mineral (ferrous fumarate), vitamin B12 *Free-range eggs. Produced in a facility that processes peanuts and nuts.

Nutrition value

per 100g
  • Energy 828 kJ / 198 kcal
  • Fat, of which 7.8 g
  • saturates 1.3 g
  • mono-unsaturated 2.6 g
  • poly-unsatured 3.7 g
  • Carbohydrate 9.9 g
  • Sugar 0.5 g
  • Fibre 4.9 g
  • Protein 19.5 g
  • Salt 1.03 g
  • Iron 7.0 mg (50% RDA*)
  • Vitamin B12 0.5 µg (20% RDA*)
  • Reference intake of an average adult (8400 kJ/2000 kcal).
  • *Recommended Daily Intake.

Reference intake of an average adult (8400 kJ/2000 kcal).
* Recommended Daily Intake.

Method of preparation

Meatballs: Season the mince and/or combine with egg and breadcrumbs. Mold into ball shapes and fry 3 min. on a low fire. Add water and cook through for 15-20 min. Remove the meatballs from the pan. Season with stock cube/powder and thicken with cornstarch. Place the meatballs in the creamy sauce. Forcemeat balls: Season the mince to taste. Roll into forcemeat balls and fry these on all sides in a frying pan with a dash of oil. Add the balls when the soup is almost boiling (10-12 minutes).


Do you prefer direct contact?

+31 (0)183 44 63 90
Burgstraat 12, 4283 GG, Giessen, The Netherlands

More information about the possibilities?

Get in touch with one of our commercial staff members via the form below. Fill in our form as completely as possible and we will contact you within two working days. Our team is happy to look with you at the collaboration possibilities.

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