This webinar is the first in a series of four, offered by Meatless, that handles specific techniques to make palatable vegan/vegetarian products. In this webinar, panelists will demonstrate the latest processing methods to make a vegetarian or vegan sausage at a high volume, using existing and familiar equipment. The webinar will begin with an introduction to the sponsor company, Meatless, by Jos Hugense, the CEO.
Meatless is a Dutch company that has been supplying texturized vegetable products with very special qualities to the vegetarian and vegan food processing industry for over 15 years now. They deliver textures which have capabilities such as high heat stability and high water-holding capacity. Meatless uses whole foods, proteins or even pure starches as basic raw materials which are applied in analog fish and meat products, as well as blended processed products. Meatless is constantly innovating in technologies and application concepts for their customers. One of these applications will be demonstrated in this webinar.
Jos Havekotte, a consultant in meat and plant-based food concepts, will connect the history of sausage-making with the modern technology to make a plant-based sausage, something Meatless has managed to master. He will also shed a light on the future of sausages, and how the market will shift.
Lastly, Ton Klos, technical account manager at Meatless, will host a practical session making a plant-based sausage using texturized products by Meatless. This will showcase how Meatless has managed to design and execute an excellent plant-based sausage, also showing exactly how it is made.
At the end of the webinar, there will be an opportunity to ask questions to the speaker.
Xtalks / Meatless