Items Tagged with 'plant-based chicken'

The system converts conventional batch production of plant-based meat substrates into fully continuous and automated production.

FOOD ENGINEERING offers an overview of some of the latest alternative protein technology advancements and product introductions.

The Just Meat has no cholesterol, 18 g of protein per serving – more per ounce than a conventional chicken thigh – and, like other plant-based meat brands, uses a fraction of the land, water and CO₂ of conventional products.

Made from 100% vegan ingredients and free of cholesterol, antibiotics and hormones, with less saturated fat than traditional chicken nuggets and tenders, Rebellyous’ products offer better-for-you options.

Alternative protein products are often more expensive than traditional counterparts, but advancements in technology and ingredients can help manufacturers in approaching price parity.

These are the FE editorial picks from the past year that best exemplify advances in the alternative protein space, from facilities to flavor.

Consistent with the existing Daring frozen entrée range, both vegetarian bowls contain more than 16 grams of protein per serving.

The MEGAtex cooling die provides high-moisture meat analogues with its fibrous and meat-like textures.

TiNDLE Chicken Wings and TiNDLE Breakfast Sausage will both be available to all distributors nationwide in June through DOT Foods. 

The product is the latest addition to the company’s award-winning Benecel MX portfolio for plant-based protein food formulations.