date:May 31, 2016
ve a high water-retention capacity and are heat-stable. Not only do these properties make Meatless suitable as a meat substitute for vegetarians and vegans but also perfect for use in hybrid meat products: composite products in which part of the meat is replaced by a vegetable ingredient. Lean meat products are often on the dry side, illustrates Hugense. By adding Meatless, you can make them juicier and provide an experience close to that of a full-fat product.
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