Additionally, the panelists will give an in-depth view of how this market is developing and what the latest trends and challenges are.
TORONTO (PRWEB) December 07, 2020
As consumer interest in plant-based meat products continues to rise, food processors are looking for new ways to incorporate texturized vegetable products into their recipes. While many meat alternatives are now on the market, they’re not all created equal in terms of taste, texture and flexibility in applications.
This webinar will discuss how to make excellent vegetarian or vegan meals like pasta, stir-fried dishes and salads using Meatless vegan fibres. This webinar is the last in a series of four, handling specific techniques to make tasty food products using plant-based Meatless products. Meatless is a Dutch company that has been supplying texturized vegetable products with unique qualities to the vegetarian and vegan food processing industry for over 15 years. With the flexibility of using whole foods, proteins or even pure starches as basic raw materials for their products, Meatless produces analog fish and meat replacements.
This webinar will also include a demonstration of Meatless’ ability to create innovative textures out of products like quinoa and favabean, the benefits and applications of which will be presented by experienced chefs. Participants will see that this can be done with existing equipment, within cost-price limits and with very low fat contents. Additionally, the panelists will give an in-depth view of how this market is developing and what the latest trends and challenges are.
Join Jos Hugense, CEO, Meatless, in a live webinar on Wednesday, December 9, 2020 at 9am EST (2pm GMT/UK) to learn about the applications of Meatless products and how they can help food processors meet consumer demand for food products containing plant-based protein.
For more information, or to register for this event, visit Using Meatless Products in Vegetarian and Vegan Meals and Snacks.
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