Schouten's new fiber technology offers juicy, sustainable meat alternatives

Using a self-developed fiber, Schouten Europe has created a replacement for textured proteins. In addition to providing a better texture for meat-like products, the innovation also results in a lower environmental impact. The family-owned company from Brabant, a market leader in meat substitutes for decades, is applying this fiber technology for the first time in its new plant-based schnitzel.

"We are excited to introduce Schouten’s NewTextures," commented Niek-Jan Schouten, CEO of Schouten Europe. "This new subline within our Classics range is the result of years of research and development. We are confident that Schouten’s NewTextures will be a game changer for both our business partners and end consumers."

In recent years, meat substitutes have faced criticism, particularly for the texturization process required to mimic the fibrous structure of meat. This process consumes relatively high amounts of energy and is seen by some as unnecessary processing. Additionally, most textured proteins are produced abroad. While meat substitutes already have 50% less environmental impact than meat on average, Schouten is taking steps to reduce this impact even further.

The Schouten NewTexture Schnitzel is also notable for its juicy texture and the beautiful white color characteristic of chicken. "Meat substitutes are sometimes prepared incorrectly, which can make them a bit dry. These products retain their juiciness, making them even more appealing. The overall package is spot on, and we are very proud of this launch, which will help elevate the product category to a new level," said Schouten.

Earlier this year, during the Week Without Meat and Dairy, Schouten also announced the introduction of its mycoprotein-based products. "With this launch, we also aim to market products with a lower footprint and less processing," Schouten added.

In addition to its Classics products, which serve as meat substitutes, Schouten also offers a line called Variations: products that do not resemble meat. "Ultimately, we believe that meat substitutes don’t always need to mimic meat," Schouten explained. "With legumes and vegetables, we can develop excellent protein-rich products that don’t have a meat equivalent.

"However, to convince true meat lovers to buy meat substitutes more often, the classics are still essential. It’s important that we continue to improve the quality of these products. That’s why we keep investing in our Classics."