Fujiya Has a New Plant-Based Meat Line Made from Sorghum Called Nikugoe
Katherine Pendrill — August 18, 2024 — Lifestyle
References: vegconomist
Fujiya, the successful Japanese restaurant operator, has just announced the launch of a new plant-based meat line called Nikugoe.
While there are plenty of plant-based faux meat products on the market, Fujiya's new Nikugoe products stands out because it is made from sorghum (takakibi), which is a large stout grass. The new Nikugoe’s lineup includes a broad range of products, like Hamburg Steak, Meat Super Cheese Hamburger, Meat Super Gyoza, and more. According to the company, each of the products are closer in texture and flavor to real animal meat than popular plant-based ingredients like tofu. In fact, the company experimented for two years to find a highly nutritional meat alternative with the right taste and texture. As the company puts it, "Super Hamburger is not a substitute for meat. It’s a new food category that transcends meat."
Image Credit: Fujiya
While there are plenty of plant-based faux meat products on the market, Fujiya's new Nikugoe products stands out because it is made from sorghum (takakibi), which is a large stout grass. The new Nikugoe’s lineup includes a broad range of products, like Hamburg Steak, Meat Super Cheese Hamburger, Meat Super Gyoza, and more. According to the company, each of the products are closer in texture and flavor to real animal meat than popular plant-based ingredients like tofu. In fact, the company experimented for two years to find a highly nutritional meat alternative with the right taste and texture. As the company puts it, "Super Hamburger is not a substitute for meat. It’s a new food category that transcends meat."
Image Credit: Fujiya
Trend Themes
1. Sorghum-based Plant-meats - The rise of plant-based meats utilizing sorghum points to an innovative use of this less-common crop, offering a unique texture and nutritional profile compared to traditional plant-based options.
2. Experimentation in Plant-based Foods - Companies innovating with alternative ingredients like sorghum are pushing the boundaries of plant-based food textures and flavors, creating new culinary experiences that closely mimic traditional meats.
3. Expansion of Global Plant-based Offerings - The introduction of sorghum-based vegan products in international markets highlights the growing diversity and globalization of plant-based food options catering to varied dietary preferences.
Industry Implications
1. Alternative Proteins - The alternative protein industry is exploring novel plant sources like sorghum to create meats that better replicate the texture and taste of animal proteins.
2. Agriculture and Crop Innovation - Utilizing sorghum for plant-based meat production could drive significant advancements and diversification within the agricultural sector, emphasizing the crop’s value beyond traditional uses.
3. Food Technology - Innovative food technologies that enable the transformation of non-traditional crops into meat-like products are continually evolving, providing new solutions to meet consumer demand for plant-based diets.
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