'Planted,' a new Swiss company, recently launched a meatless poultry that it states is nearly indistinguishable from actual chicken. The imitation meat is made from only pea protein, pea fiber, water, and sunflower oil and the product closely replicates the texture and flavors of real chicken.
The meatless poultry is made using a fibrous dough and extrusion machines that recreate the muscle structure of meat. This is then assembled to reassemble larger pieces that replicate the look of traditional chicken. During blind taste tests across Switzerland, consumers were unable to differentiate the plant-based meat from actual chicken.
As more restaurants and retailers transition to include plant-based meats, consumers can expect a larger selection of vegan protein that closely resembles traditional protein sources.
Ultra-Simple Meatless Poultry
Swiss Restaurant 'Planted' Launched a Vegan Pea-Protein ‘Chicken’
Trend Themes
1. Meatless Poultry - There is a growing trend of plant-based meats that closely resemble traditional poultry, offering a viable alternative for vegans and those seeking healthier protein options.
2. Pea Protein - Pea protein is gaining traction as a popular ingredient for meatless products due to its nutritional benefits, sustainability, and ability to replicate the texture and flavors of real meat.
3. Texture Replication - The use of innovative techniques, such as fibrous dough and extrusion machines, to recreate the muscle structure and texture of meat opens up possibilities for disruptive innovations in the plant-based protein industry.
Industry Implications
1. Food and Beverage - The food and beverage industry can explore opportunities in developing and marketing meatless poultry options to cater to the growing demand for plant-based products.
2. Alternative Protein - The alternative protein industry, with a focus on pea protein, can capitalize on the popularity of plant-based meats to develop innovative products that closely resemble traditional protein sources.
3. Food Technology - The advancements in food technology, particularly in texture replication techniques, provide disruptive innovation opportunities for companies seeking to create more realistic and appealing plant-based meat alternatives.