Perdue announced it turned into also getting in at the famous plant-primarily based food industry with the launch of its Chicken Plus products. The business enterprise introduced its new Chicken Plus merchandise included nuggets, tenders, and patties. The product contains white meat chicken with chickpeas, cauliflower, and plant protein. Perdue said each serving contains a half serving of vegetables.
“Perdue chook nuggets have been a staple for households for years, but we wanted to offer an easy way to round out the meal and help dad and mom placed a quit to the ‘eat your greens’ struggle,” Eric Christianson, Perdue’s CMO, said in an assertion. “By mixing plants and vegetables with the Perdue chicken households love, no longer simplest are we supporting to satisfy needs for hundreds of thousands of dad and mom however we are attractive to the developing variety of flexitarian households who have a multiplied dedication to getting greater plants and vegetables of their families’ diets.”
Perdue partnered with the Better Meat Co. For some of the plant-based meat ingredients.
“Boosting meat with fantastic plant protein is a notable manner to provide the extra client selections even as enhancing each sustainability and nutrition,” Paul Shapiro, CEO of the Better Meat Co., stated in an announcement.
- Perdue introduced the products that would be available on the national market in September.
- Christianson told Reuters the enterprise became seeking to release more vegetable-mixed products.
“Consumers have instructed us the vegetarian lifestyle is too hard. However, they’re seeking out ways to introduce more vegetables into their diet,” he instructed Reuters. Earlier this week, Tyson Foods also introduced it as jumping on the plant-based meat bandwagon after liberating alternative protein merchandise to compete with Beyond Meat and different agencies. Beyond Meat is expected to launch 1-pound applications of plant-based ground beef “quickly” even as Impossible Foods maintains to attract in speedy meals customers with gadgets including Burger King’s Impossible Whopper.
The Process of Freeze-Drying
Freeze-drying is a complicated technique of retaining sparkling or already-cooked meals by getting rid of up to ninety-eight % of the meals’ moisture, leaving intact the food’s texture, taste, aroma, and nutritional cost.
The method calls for the clean or cooked meals to be quickly frozen at temperatures as low as -50°C. The frozen food is then located in a vacuum chamber. This vacuum chamber lowers the pressure and increases the temperature to just about zero°C. At this specific temperature and stress, the ice crystals in the meals evaporate into water vapor, bypassing water’s liquid form through a sublimation method.
This system preserves the cell structure and nutritional content of the food, ensuing in a product that, when rehydrated, very closely resembles the original meals. The technique also prevents the water from being reabsorbed through the meals and, for that reason, decreases its weight drastically. Most meals gadgets consisting of fruits, veggies, and meats are adequately suitable for freeze-drying and may be used for long-term storage and preservation of meals.