NewTexture: Schouten Creates ‘Replacement for Textured Proteins’ with Novel Fibre Technology

Dutch company Schouten has developed a new fibre technology called NewTexture to address texture concerns in plant-based meat products. The technology aims to provide better textures in meat analogues, starting with a chicken schnitzel made from soy and wheat proteins. The schnitzel promises a juicy texture and nutritional benefits, and Schouten believes that this innovation will elevate the plant-based meat category to a new level.

Schouten has been a pioneer in the plant-based meat industry since 1990, offering a range of products to customers in over 50 countries. In addition to its Classics line of meat analogues, the company also has a range of products called Variations that don't mimic meat. By continually investing in improving the quality of their products, Schouten aims to convince meat lovers to choose plant-based alternatives more frequently. Other companies, such as Beyond Meat, are also innovating in response to consumer demands for whole foods and cleaner label options in the plant-based meat sector.