Login Nieuwsarchief

wachtwoord vergeten?

Ontwerp uw dag


Zoek evenement op de trefwoorden...

in de periode:


Webinar: Fish Without Fish; Making the Best Plant-Based Fish Textures

06/10/2020  | Online

This webinar is the second in a series of four, offered by Meatless, that handles specific techniques to make palatable vegan/vegetarian products. In this webinar, panellists will demonstrate the latest processing methods to make vegetarian or vegan processed fish products. These techniques are specially aimed at large scale production operations. Meatless products are easy to process and available in large quantities. All production methods are based on using existing and familiar equipment. The webinar will begin with an introduction to the sponsor company, Meatless, by Jos Hugense, CEO of the company.

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 that 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 that are applied in analog fish and meat products, as well as blended processed products. Meatless is constantly innovating in technologies and application concepts for its customers. One of these applications will be demonstrated in this webinar.

Dos Winkel, a worldwide renowned underwater photographer will give an overview of fishing in the world and its perspective for the future. How do we cope with the increasing demand for fish in the world and protect the ecosystems in the oceans? His famous pictures where shown in numerous exhibitions and he publicized hundreds of articles on underwater and nature photography in magazines such as Terre SauvageNational GeographicBBC WildlifeGeo and Ocean Realm. 

Noud van Stekelenburg created with his team of FI&S several successful fish concepts using Meatless products. He will explain what special qualities made him choose Meatless products as a basic raw material for the development of processed fish substitutes. Noud will also explain how to work with Meatless products in fishless applications.

Lastly, Ton Klos, a technical account manager at Meatless, will host a practical session making plant-based fish substitutes. This will showcase how Meatless has managed to design and execute an excellent plant-based fish texture, also showing exactly how it is used in applications.

At the end of the webinar, there will be an opportunity to ask questions to the speakers.

Organisatie: Xtalks / Meatless