Recreate Foods makes a variety of heat-and-eat foods like nuggets, grounds and filets with pea protein and it's supplying foodservice with innovative plant-based chicken alternatives.
People are increasingly interested in exploring innovative plant-based alternatives but taste and texture play a fundamentally important role in enhancing the overall eating experience. With this in mind, Michael Salem, president and co-founder of Recreate Foods and the former head of culinary innovation at Burger King, said his company is intensely focused on flavor and texture so that its offerings appeal to vegans, flexitarians and carnivores alike. "This idea that plant-based is only for vegans is quite dated, and I believe I played a key role in dispelling that notion when I was at Burger King and introduced the Impossible Whopper," Salem told SFA News Daily, "That was a very strong product for carnivores."
Plant-Based Chicken Alternatives
Recreate Foods Makes Nuggets, Filets & More for Foodservice
Trend Themes
1. Flavorful Plant-based Alternatives - There is a growing demand for plant-based alternatives that not only mimic the taste of meat but also provide a satisfying eating experience for vegans, flexitarians, and carnivores.
2. Texture-focused Plant-based Alternatives - Consumers are seeking plant-based alternatives that replicate the texture and mouthfeel of meat, providing a familiar experience without compromising their dietary choices.
3. Inclusive Plant-based Options - The perception that plant-based foods are only for vegans is shifting, opening up opportunities to develop innovative products that appeal to a wider range of consumers.
Industry Implications
1. Food Manufacturing - Food manufacturers have the opportunity to create plant-based alternatives that surpass consumer expectations in terms of flavor and texture, catering to the growing demand for alternatives to traditional meat products.
2. Foodservice - The foodservice industry can take advantage of the rising popularity of plant-based options by offering flavorful and texture-focused plant-based alternatives that cater to a diverse customer base.
3. Culinary Innovation - The field of culinary innovation can explore the development of inclusive plant-based options that provide a satisfying eating experience for vegans, flexitarians, and carnivores, expanding the possibilities for plant-based dining.