{"id":87141,"date":"2024-10-08T16:15:39","date_gmt":"2024-10-08T14:15:39","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=87141"},"modified":"2024-10-08T16:15:39","modified_gmt":"2024-10-08T14:15:39","slug":"chefs-at-the-first-dutch-chef-panel-redefine-meat-is-the-future-of-meat","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/chefs-at-the-first-dutch-chef-panel-redefine-meat-is-the-future-of-meat\/","title":{"rendered":"Chefs at the first Dutch Chef Panel | \u2018Redefine Meat is the future of meat\u2019"},"content":{"rendered":"

Redefine Meat\u2122, the pioneer in \u2018the new meat\u2019, brought together leading chefs from around the Netherlands for a first: a behind-closed-doors event to review previously unveiled products. These renowned culinary experts were allowed to taste existing, improved products in the range, as well as the very latest innovations the company is working on. Their feedback is now being used by Redefine Meat’s R&D department to further refine various facets of the product such as flavour and texture ahead of launches in the coming period.<\/p>\n

2 minutes read<\/p>\n

Roundtable discussion on plant-based meat such as Redefine Meat<\/strong><\/h3>\n

The event also served as a high-level roundtable discussion, aiming to discuss trends and opportunities within the Dutch hospitality industry and share developments that chefs observe both at the table and in their kitchens. Although consumers are increasingly open to plant-based options, chefs indicated that there is still a certain mistrust about the quality and perception of plant-based products that needs to be overcome.<\/p>\n

In line with its \u2018any meat, anywhere, anytime\u2019 vision, Redefine Meat<\/a> is developing premium plant-based products that accurately mimic animal meat. Redefine Meat thus aims to change the food system – especially meat production – from the inside out. Chefs play an essential role here; their feedback ensures that the products are comparable to the experience of animal meat down to the smallest details. During the event, chefs assessed the new products on taste, juiciness, texture and mouthfeel, among other things.<\/p>\n

Several chefs from the culinary and catering sector were involved in the chefs’ meeting, including (in order of appearance, from left to right); Donny Bleumink (Abel); Bjorn Massop (Lokaal); Jorn Orth (Dutch Beer Concepts); Ron Blaauw (Ron Gastrobar); Nadav Goldenberg (NENI); David Ramos (Rabobank location Compass Group); Tom Bossuyt (KMDA catering); Veni Dorogotovtsev (Madre).<\/p>\n

Nadav Goldenberg, chef at NENI Amsterdam<\/a>, says: \u201cI see that people are becoming more aware of plant-based food and are more open to trying it. But to fit on our menu, the products have to offer the taste and texture that customers enjoy and come back for. At Redefine Meat, all these requirements are met, which is why NENI Amsterdam has been serving their products for almost two years.\u201d<\/p>\n

David Ramos, Executive Chef at the Compass Group<\/a> (Rabobank location), says: \u201cI believe Redefine Meat is the future of this category. This company responds to consumers’ needs by serving them something they think they can\u2019t live without. Redefine Meat and I are working together towards the same goal – to take plant-based products to the next level. I would like to create dishes that are better for the environment and for our health. During a day like this, I can help in the process and ultimately hope to inspire more people in my restaurant to think more consciously about their food choices.\u201d<\/p>\n

We wrote about Redefine Meat before, like in the article of the Belgian chain Boker Tov<\/a>, that introduced their plant-based meat on their menu.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Redefine Meat\u2122, the pioneer in \u2018the new meat\u2019, brought together leading chefs from around the Netherlands for a first: a behind-closed-doors event to review previously read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[89,109,110,114,118,124,80,85,120],"tags":[],"class_list":["post-87141","post","type-post","status-publish","format-standard","hentry","category-restaurant-sector","category-trends-2","category-eating","category-sustainability","category-tech","category-p-en","category-sector-2","category-fast-food-sector","category-product-2"],"acf":[],"yoast_head":"\nChefs at the first Dutch Chef Panel | \u2018Redefine Meat is the future of 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