Technical / White Paper

Catering for ‘Flexitarians’ Designing next generation meat-free products

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Format: PDF file | Document type: Technical / White Paper

Catering for ‘Flexitarians’ Designing next generation meat-free products

Today’s consumer is increasingly likely to be one of the new wave of flexitarians – non-vegetarians who nevertheless regularly enjoy a meat-free meal. With rising demand for high quality vegetable protein-based products, there’s a growing opportunity for food manufacturers to create meat substitutes that cater for consumer demands as well as stand up to tough processing requirements. 

Yet alongside that trend comes a growing demand for ‘allergen-free’ products – and with many existing meat alternatives containing soy, gluten and egg, recipe designers are faced with a dilemma. METHOCEL™ stabilizers from Dow contain specific solutions to help address that challenge, as internal test results demonstrated within this White Paper explain. 

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How food producers can cater to flexitarians

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How food producers can cater to flexitarians

Changes in consumer dietary choices are expanding the market for meat-free products. A growing number of omnivores are cutting back on meat, creating a new class of flexitarians. People in this group want high quality vegetable protein-based products...

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