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The rise of plant-based meat in Asia
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A meat alternative for Asia
Karana is the
Singapore food start-up positioning itself as Asia s first whole-plant-based meat brand. Its flagship product a pulled pork substitute is made entirely from jackfruit, oil and salt, without processed ingredients or preservatives.
Started in 2018 as demand for meat alternatives was growing, Riegler said he saw a gap in the market for meat substitutes designed specifically for Asian cuisines. We saw a huge need to identify products that had more local applications for APAC, said Riegler, now 35, who built a career working in agricultural supply chains across Southeast Asia. Pork is the number one meat that s consumed in this region and that s where we didn t see a lot of products really addressing a need.
By MINLU ZHANG in New York | CHINA DAILY | Updated: 2021-03-06 08:10 Share CLOSE A sign promoting McDonald s PLT burger with a Beyond Meat plant-based patty is seen at a test restaurant in North America in October, 2019. [Photo/Agencies]
Consumers in the United States have increasingly turned to plant-based meat substitutes since the pandemic, and now some of the biggest fast-food chains in the country like McDonald s will be selling those goods as well.
The popular plant-based alternative meat company Beyond Meat signed a new partnership with McDonald s last week, a vital step in the growing shift to take meat alternatives into the dining mainstream in the country.
March 05, 2021
Crab cakes made from microalgae protein by Singapore food tech start-up Sophie’s Bionutrients.
Sophie s Bionutrients
Plant-based meat alternatives – from burger patties and sausages to minced pork and even shrimp – are an increasingly common sight on supermarket shelves and dining tables across Asia. Indeed, a recent study projects that the market for meat analogues in Asia-Pacific will grow by 25 per cent over the next five years.
Most of these products are derived from mainstream ingredients such as soy, wheat, peas and gluten – and for good reason.
For instance, the Impossible Burger is chiefly made from soy protein concentrate, while Omnipork’s pork analogues are produced using a blend of peas, soy, shiitake mushrooms and rice.
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