Plant-based meat alternatives based on pea, chickpea and soy proteins
14 Nov 2018 | Naturli
The Naturli Foods’ burgers and mince products are made from almonds, tomatoes and porcini mushrooms. According to the company, the products are not designed to taste like beef but rather have an underlying “meatiness” thanks to the umami flavor. Similar to the Beyond Burger and Impossible Burger, Naturli’s product bleeds with the help of beets, to give the burger a reddish color. The company presented their meat-free and vegan concepts at SIAL 2018, including a vegan spread, ice cream, beverages and plant-based meat alternatives.
This is Elizabeth Green.
I'm at CR 2018 with Japa Line from Natli.
So Nali are a plant-based product company.
They have several launches in the UK and in Denmark.
So maybe you can you can tell me a little bit about the products you've got on display here at C.
Yes, exactly.
The first thing that we are concentrating on is of course the plant-based meat and the development that we are doing within the plant-based meat, where we have the normal plant-based minces as we also have in the UK now with Sainsbury's are selling in the meat aisles often but also in the free form in some of the shops.
So we are here also showing the new innovations.
Which are the ones based on pea protein, where the current one we have is based on soy, so we have a different version now also because the allergen of the soy, people are looking to other sources than soy also, so we made this one also to be one step ahead.
Then we also introduced.
This fantastic new organic version where it's based on chickpea where it's really, really, really good for falafel burgers, etc.
A little bit more spice where the other ones are neutral.
So this is a new and very appreciated product now in Denmark.
Besides this, we have the vegan butter, the spreadable butter, and now we are also here to promote the one which we also only have here in Danish, the block.
So still no palm oil, but sheer coconut and rapeseed oil, the same great taste as the other one, but a little bit higher melting on it, so you can have it as a firm block.
Besides this, we're also showcasing our plant-based ice creams, which we also hope to get more outside of Denmark.
This one is with the vegan licorice from Panda, and we have one with cacao and orange chunks.
In total we have 5 different of the plant-based ice creams.
And we are also showcasing on the go drinks.
These are plant-based and based on almonds, and here is a cacao, and my favorite is the one with cafe.
It's an iced coffee, really, really nice coffee taste at the end of it.
So yeah, a lot of innovative products on the way, and we'll also have some new launches in Denmark at the start of the new year.
So we hopefully we will be showcasing the world soon that will be coming in.
As alternatives to the dairy and meat industry.
Obviously the trend for vegans is huge this year.
Why do you think it's sort of exploded so much in recent times?
I think the whole aspect, one is the animal care about animals, but I think we all look at our nature and we want the world we want to.
To our own children, by the consumption of meat being so high and the population is getting higher and higher, and if we're going to be 10 billion in the year 2050, you won't have meat enough, and then you'll have deforestation.
We have to cut down on our meat intake and dairy intake, and that's why I think the focus is really, really, really high now in terms of, especially vegetarians.
I don't think it's easy to become vegans overnight, but I think our products helps them to choose a plant-based lifestyle.
Yeah, definitely.
In terms of your consumers and who are kind of eating these products, do you think that even meat eaters are sort of interested in the non non dairy, non-meat items as?
I clearly know they are because I'm I'm from the outskirts of.
I know a lot of my friends who are farmers, they are very much focused also from their side, how can we grow more than self in terms of going directly from the fields into our foodst instead of going through an animal.
So I know for sure that they are looking to that side also how can we be better in taking more of our And how do the mince products, for example, kind of measure up to real meat products?
Are they similar in taste and texture?
When we developed it, it was really important for us to make something that tastes good.
I myself don't think it tastes like a meat.
A lot of people think it does, but in terms of the texture, it's an important thing because often when you take You put it into a lasagna.
You want the spices.
You put it into a bolognese, you want the spices, the spices to come through, and then put it in a burger.
You also have the dressing you're taking over.
So it's all about having the right bite and the right texture when you do the different courses or meals that you do.
But again, a lot of people say it tastes too much like meat, but I think it tastes good and it's a good alternative.
A lot more that we can expect to see from you as a company a lot more coming.
Development is ongoing all the day, as we tend to say too early, every day is day one, so we need to be moving forward every day.
