Everyday cheeses, meats and vegetables are transformed when they are breaded or battered with layers of crunch and flavor. Topical applications also are the familiar component of many varied plant-based products entering the marketplace. Cajun-breaded New Wave Shrimp from New Wave Foods, Stamford, Conn., is a plant-based shrimp formulated with seaweed extract and mung bean protein that has the same bite, texture and taste of ocean shrimp, according to the company. Monrovia, Calif.-based Myrtle Greens has a new vegan boneless chicken wings line for foodservice. The product features a light breading that enables the operator to add dry rub or marinade without compromising the crunchy outside. Such coatings assist chefs with making "irresistible vegetables," a top global menu trend for 2023, according to Unilever Food Solutions North America, Englewood Cliffs, NJ. When whole vegetables are the focal point of a dish, there's opportunity to introduce new textures, contrasting flavors and unexpected combinations. Vegetables may be showcased as feel-good foods that have hints of being wild, pure and seasonal.
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