{"id":2750,"date":"2024-07-17T11:33:15","date_gmt":"2024-07-17T10:33:15","guid":{"rendered":"https:\/\/www.planteneers.com\/?p=2750"},"modified":"2024-07-17T11:33:15","modified_gmt":"2024-07-17T10:33:15","slug":"pre-prepared-dishes-planteneers-presents-italian-cuisine","status":"publish","type":"post","link":"https:\/\/www.planteneers.com\/en\/pre-prepared-dishes-planteneers-presents-italian-cuisine\/","title":{"rendered":"Pre-Prepared Dishes: Planteneers Presents Italian Cuisine"},"content":{"rendered":"
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Hamburg, July 2024 \u2013 <\/strong>This year once again plant-based is naturally one of the Top Ten Trends of Innova Market Insights. But the category has not stood still. \u201cThe Rise of Applied Offerings\u201d is the trend to new, pre-prepared offerings. According to Innova, convenience formats are the next step in the evolution of plant-based foods. Florian Bark, Senior Product Manager at Planteneers, can confirm it: \u201cAt this year\u2019s Future Food-Tech in San Francisco we set out to provide new inspiration and show the potential that functional systems offer for the production of plant-based alternatives.\u201d<\/p>\n

Together with the Marriot Hotel kitchen team, Planteneers prepared an entirely plant-based Italian buffet for the approximately 1450 trade show attendees, with plant-based Caesar salad, focaccia, pizza pieces, whitefish filet in tomato sauce, and plant-based tiramisu. \u201cThe response was overwhelming. The idea of presenting our powdered systems in the form of finished, prepared dishes got the attention of visitors,\u201d says Bark. \u201cVisitors were particularly surprised by the tiramisu made with our new premix for plant-based mascarpone. The vegan mortadella alternative in the focaccia sandwich was also widely praised. Most visitors confirm that \u2018this is how the future will taste\u2019.\u201d<\/p>\n

This culinary lineup under the umbrella of \u201cItalian Cuisine\u201d shows that for dairy and meat product manufacturers, the range doesn\u2019t end with alternatives to mascarpone or salami, but can also be extended to include tiramisu and pizza. Innova Market Insights reveals the same thing. Asked in what format consumers would try plant-based meat or poultry, most respondents answered with finger food, followed by fried breaded foods. Ready meals came in third. \u201cThis corresponds exactly to what we saw at Future Food-Tech,\u201d says Florian Bark. \u201cProduct preparation needs to be foolproof, and address consumers\u2019 accustomed food habits.\u201d Like conventional foods, the market for plant-based products like this offers enormous potential for new ideas.<\/p>\n

Italian cuisine is just an example. Ethno-food and other trends provide the framework for further food concepts. \u201cIndependently of regional and culinary influences, it makes sense to focus on classics like meatballs, that are known around the world in many variations and enjoy correspondingly high consumer acceptance,\u201d says Bark.<\/p>\n

In addition to powdered functional systems, Planteneers also has new, contemporary ideas for creative product preparations. With the help of the Plantbaser product configurator, for example, manufacturers can assemble the components for a plant-based pizza, from topping with the right stringiness to heat-stable salami alternatives. With the familiar Planteneers modular system for meat and fish alternatives, and its functional systems for plant-based alternatives to dairy products, cheese, and deli foods, many new ideas can be implemented.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Hamburg, July 2024 \u2013 This year once again plant-based is naturally one of the Top Ten Trends of Innova Market Insights. But the category has not stood still. \u201cThe Rise of Applied Offerings\u201d is the trend to new, pre-prepared offerings. According to Innova, convenience formats are the next step in the evolution of plant-based foods. 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