Tokyo-based food-tech company Next Meats created the Next Yakiniku Short Rib 2.0 as a plant-based barbecue meat with an enhanced texture and shape. Some notable changes to this product in the Next Yakiniku series include a firmer texture and a flatter shape for a meatless option that looks even more beef-like than before. Additionally, the product boasts 5% more protein content and it is said to have a more flavorful sauce that authentically captures the taste of real Japanese barbecue.
Since the first version of this meatless barbecue product made its debut, Next Meats Co. has helped to make Next Yakiniku widely available in restaurants and supermarkets across Asia, including Singapore, Hong Kong and Taiwan.
Meatless Japanese Short Ribs
The Next Yakiniku Short Rib 2.0 is a Plant-Based Barbecue Meat
Trend Themes
1. Plant-based Meat Alternatives - Next Meats' creation of plant-based short ribs with enhanced texture and shape demonstrates a trend toward the development of realistic meat substitutes for ethical and environmental reasons.
2. Authentic Meatless Options - The release of a plant-based barbecue meat with a more flavorful sauce that authentically captures the taste of real Japanese barbecue suggests a trend toward creating meatless options that are true to their original meat-based counterparts.
3. Increased Protein Content - Next Meats' use of 5% more protein in their meatless short rib product reflects a trend toward increasing the nutritional value of plant-based meat alternatives to make them more appealing to health-conscious consumers.
Industry Implications
1. Food-tech - Companies involved in food-tech have an opportunity to develop and improve plant-based meat alternatives to meet increasing demand for ethical and environmentally-friendly food options.
2. Restaurants - Restaurants have an opportunity to expand their menus and cater to a wider range of customers by offering innovative meatless options that provide an experience similar to that of traditional meat dishes.
3. Supermarkets - Supermarkets have an opportunity to capitalize on increasing demand for plant-based meat alternatives by stocking a wider variety of these products and highlighting their nutritional benefits compared to meat-based products.