Over the past few years the food market has seen an explosion of innovation from companies capitalising on bigger shifts towards veganism. But in their quest to mimic meat, ingredient lists grew longer, negating some of the biggest reasons for a move away from meat.
“Plant-based foods made a lot of headway during the COVID-19 pandemic as people shifted towards healthier lifestyles. But what we saw was food that contained endless lists of unnatural chemicals and additives to make them taste like meat,” says Juval Kürzi, founder of Wild Foods in Switzerland. This graphic designer – a vegan since childhood – spent much of lockdown experimenting with vegetables in his kitchen, employing methods like smoking and drying to achieve meat-like flavours in vegetables. “The first time I smoked carrots it was…
You're reading a preview of
Farmer's Weekly (Digital) - 1 Issue, 18 October 2024