Improved taste and texture drives demand for meat-free products

摘要

Health conscious consumers have been encouraging the development of more healthy eating options across the globe. One significant area of growth has been in the increasing uptake of plant-based proteins, as more consumers choose to follow a meat-reduced or meat-free diet. With 1.9 million metric tons of plant proteins manufactured in 2013, this demand is expected to continue to increase over the next five years~1. Olivier Chevalier, Business Development Manager Meat Applications from BENEO, discusses how food manufacturers can make the most of improved taste and texture profiles in meat-free recipe creation with textured wheat protein - one of the company's most recent ingredient developments.