Technical / White Paper
Catering for ‘Flexitarians’ Designing next generation meat-free products
![Catering for ‘Flexitarians’ Designing next generation meat-free products](https://www.foodnavigator.com/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_product_file/9/4/9/8/5938949-1-eng-GB/Dow-Pharma-Food-Solutions-WP-Food-2017-Catering-for-Flexitarians-Designing-next-generation-meat.png)
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.