Flavour is important for plant-based proteins, but to spark real change in what people eat, texture is everything, says Anna-Kajsa Lidell, co-founder of Swedish plant protein firm Food for Progress.

Using a Dutch extrusion technology for soybeans, the company developed Oumph!, a range of soy-based strips, chunks and fillets, available unseasoned, or in varieties like Thyme & Garlic, Salty & Smoky, and Grill Spiced. Although the brand is clearly meat-like in its texture and flavours, its creators have deliberately avoided calling Oumph! a meat substitute.

“What makes it different is that we decided not to look at it as a meat replacer. […]

How can we provide the growing world population with high-quality protein? Gertjan Smolders, and his colleagues at the DSM Biotechnology Center in Delft, researched the possibilities and developed a unique technology that produces high-quality protein from the inedible parts of the rapeseed plant.

“Our research team soon realized that our focus needed to be on new methods for protein production. This nutrient is essential to the body, yet, many people around the world have a protein intake that is too low, “says Smolders, RT&D Manager of DSM’s Rapeseed Protein Venture. “It also seemed smart to use an existing plant raw-material stream, […]

Products made using green proteins have an increasing presence in stores, but often look suspiciously like meat. The food industry is missing opportunities, says food designer Katja Gruijters: “Vegetable proteins have so much more to offer.”

“New products often come onto the market in the form of a successful existing product,” says the food designer. The iconic hamburger was the model for the first meat substitute, roughly twenty years ago. Later, came spreads, meatballs and other products, all inspired by meat. “Maybe a smart move commercially, but not very creative,” says Gruijters.

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This tactic also leads many consumers to regard products with […]