Real meat as a benchmark
As a meat lover, Jaap has always taken “real meat” as the benchmark for his products. “Our products should not be inferior to animal meat. In addition, the developers pay attention not only to appearance, but also to taste and texture.
The latter is perhaps the greatest challenge. To mimic the characteristic meat texture, we combine vegetable structures of, for example, beans and grains. At the same time, they ensure that our meat is a good source of protein.
So not only do our products resemble meat in terms of taste, appearance and texture, but also in terms of nutritional value. ”
Better than real
Someone who is involved in structuring is food designer Paul Bom. To make our products compete with real meat, Paul always looks at development from a chef's perspective.
“I think from a taste, structure and structure. Take a sausage, for example. If I want to make it into a vegetarian variant, I simply dive into the product with my brain. For starters, there is meat in a sausage. That meat consists of connective tissue, lean parts and also fatty parts.
I am looking for a vegetable variant for each element. We then mix those elements into a functional substance such as vegetable proteins. That gives a nice bond. We support this bond with starch for the greasy mouthfeel.
The fiber that provides a certain juiciness and bite. And just as with other composite meat products, we add fat in addition to vegetable flavors. And not to forget herbs and spices. Those ingredients are just as important to us as they are with real meat. ”