Plant based alternative proteins are driving the next food revolution. These alternatives have unique potential as they are innovative while being a sustainable source of protein without animals being subjected to cruelty.
While the entire world is shifting gears towards conscious and sustainable consumption of food resources, these plant-based products are vital catalysts in the alternate sourcing of meat.
Plant based alternative protein is simply a meaningful food source of protein derived from plants. From the vast resources that nature offers, proteins can be derived from pulses, nuts, seeds, grains, corn, peas, lentils, kidney beans, fava beans, and split beans to name a few.
For animal dairy products there are many alternatives such as tofu, soya, tempeh, seitan which provide a similar nutritional base without compromising on the taste.
With our current lifestyle meat, dairy and other animal products have become an indispensable part of our diet, and therefore forfeiting that entirely can prove to be difficult. But now more than ever it is essential to make changes in our lives that are beneficial not only to us but also to our environment.
Plant based alternative proteins – a healthy way of living
Therefore, taking the plant-based protein alternative can be a beginner’s guide that can help you inch towards a more healthy and conscious way of living. And this can be achieved without comprising the nutritional components. In fact, a plant-based diet offers not just protein but fiber, protective vitamins, minerals, antioxidants, and other plant compounds.
This core idea of conscious, sustainable foods is what motivated me to delve into the world of plant-based food. Currently, I am working as an individual innovator of plant-based FMCG products. After months of research and development, I have successfully developed chicken, meat, beef, and seafood burgers along with chicken fingers, fish fingers, meatballs, koftas, kheema, and kebabs from plant-based resources.
This has equipped me to train individuals and chefs in this fascinating world of plant-based food. Curating and developing unique menus and products for restaurants, sourcing materials, and training chefs are where my expertise lie. Apart from this, there is a whole new and exciting world waiting to be explored. If you are interested in finding out more please get in touch with me.
