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Grain_Pro

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Reply with quote  #1 

Hey Insidefoodies! My startup is working to develop a new, sustainable and naturally derived plant-based protein made out of barley and rice. This way, we can deliver high protein options to millions in a sustainable, great-tasting way. We are trying to find businesses that might be interested in using our protein as an ingredient in end consumer products - might anyone have contacts to share? Also, if you've worked with or used plant-based protein isolates before and have feedback on how they can be improved, we would love to get in touch! To see what we're up to: http://www.proteinforthefuture.com. Thanks in advance and drop us a line at hello@proteinforthefuture.com.

 

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Jacob Cannon
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northernms

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Reply with quote  #2 

Barley is not gluten free and will alienate some of the dietary dogmatic population. 

 

Things that can be easily subbed into meat dishes are lacking in the food service market. 

Vegan breakfast link or patty
A decent pepperoni (tofurky brand is tasty)

It's a hard sell in general in certain markets and many frankenfood vegan options are too manufcatured for the hippies and millennials. 

I don't eat meat and the *new* Beyond Meat veggie burger that is juicy and "bleeds" looks disgusting. 

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melvingoddard

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Reply with quote  #3 
Can you please share more from your experience? Site domyessay.today is currently working on the business plan for my start up and any advice would be priceless.
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chefblue

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Reply with quote  #4 
Back in the late '90s and early 2000, I used a product from SC (Charleston, I think) by the name of Protein Chef - mostly seitan meat "analogs - but available in several flavor profiles. Product performed well, and not an "alien" mouth feel. 
True challenge is to create dishes that can stand on their own, and not necessarily "non-meat" substitutes for meat eaters....not all vegetarians or vegans were meat eaters in search of a meat substitute that doesn't suck.

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ChefBlue
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