Food & Beverage Asia February/March 2020

8
BITING ISSUES
GNT
GNT showcases EXBERRY Colouring Foods’ plant-based
potential at ProSweets Cologne
Petra Thiele, Managing Director for GNT
Europa, said, “Our EXBERRY Colouring
Foods are a perfect solution for plantbased
products, and with more than
400 shades to choose from the creative
possibilities are endless.”
GNT is also showcasing Shades of
Aqua, its key food and beverage colour
trend for 2020. Part of the Love Colour
initiative, it will see vivid blues and greens
driving innovation and providing various
possibilities to create Instagrammable
products that stand out of the crowd.
GNT is highlighting how its EXBERRY
Colouring Foods are able to support
confectionery and snack manufacturers
meet the demand for plant-based
products at ProSweets Cologne 2020,
which takes place from 2-5 Feb 2020 at
Koelnmesse, Cologne, Germany.
Made from fruits, vegetables and edible
plants, EXBERRY Colouring Foods are
designed for manufacturers seeking to
tap into a trend, identified by Mintel,
that saw vegan confectionery product
launches increase by 140% from
2013-2017.
The company is also offering a range of
ways to experience EXBERRY Colouring
Foods. Visitors to the GNT stand is given
a chance to sample confectionery-based
sushi and discover the colour strength of
EXBERRY by adding different shades into
plant-based yoghurt. ■
Impossible Foods
Impossible Foods serves up Impossible Pork and Impossible Sausage
Impossible Foods has upgraded its
plant-based product portfolio with the
introduction of Impossible Pork Made
from Plants and Impossible Sausage Made
from Plants – the start-up’s first all-new
products since the debut of Impossible
Burger in 2016.
savoury meat that can be paired with
traditional breakfast accompaniments or
as a centre-of-the-plate delicacy at any
meal. The plant-based, pre-seasoned
product can be used in any recipe or dish
that calls for animal-derived sausage.
A raw, 2-ounce serving has 7g protein,
1.69mg iron, 0mg cholesterol, 9g total
Impossible Pork is a delicious, nutritious,
fat, 4g saturated fat, and 130 calories.
gluten-free, plant-based ground meat that
can be used in dishes like spring rolls,
stuffed vegetables, dumplings, wontons
or sausage links. In a 4-ounce serving,
Impossible Pork contains 16g protein,
3mg iron, 0mg cholesterol, 13g total fat,
7g saturated fat, and 220 calories. It is
characterised by its mild savoury flavour,
and can be cooked in the steamer, oven,
charbroiler, flat-top grill or sauté pan.
Dr Laura Kliman, Senior Flavour Scientist
at Impossible Foods and one of the
company’s researchers on Impossible Pork
and Impossible Sausage, commented,
“Pork is delicious and ubiquitous – but
problematic for billions of people and the
planet at large. By contrast, everyone will
be able to enjoy Impossible Pork, without
compromise to deliciousness, ethics or
Earth.”
As for Impossible Sausage, it is a juicy,
Patrick O. Brown, CEO and Founder of
Impossible Foods, concluded, “Impossible
Foods cracked meat’s molecular code
– starting with ground beef, which is
intrinsic to the American market. Now
we’re accelerating the expansion of our
product portfolio to more of the world’s
favourite foods. We won’t stop until we
eliminate the need for animals in the food
chain and make the global food system
sustainable.” ■
FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2020