How can you make plant-based cooking more appealing to meat lovers?

Product communication - The messaging should be just another nutritious source of protein, not replacing any source along with nutritional benefits and environmental benefits Use sources like mycoproteins, mushroom and yeast extracts for more umami flavour

No matter what technology or strategy or plan or anything you (anyone)use, you only make a copy. Nature cannot be challenged. Cold drink, juice or any beverage cannot satisfy Thirst, only water does it.

Is there any requirement to go and fetch water only from the Himalayas when it is present our fridge ???? Maybe we should be active enough to increase our knowledge for optimum utilisation of resources available rather than giving efforts to something that is not required in the name of technology.

In my experience people are curious to try meat alternatives. They may not know which they want to try first. I teach how to cut up tofu in to cubes and air fry as an easy cooking method. There is soy based tofu, Fava bean (non-soy) tofu, and Pumpkin seed tofu available. Sprinkle tofu with herbs and spices before air frying and the end product can taste like chicken.

In my experience, various forms of soy can be very useful to add an umami flavour and phytoestrogens. Soy sauce or liquid aminos, made from the protein of soybeans, add great flavour to sauces and when cooking vegetables or lentils. Brown rice miso makes a nourishing drink with umami flavour while white miso paste can lift otherwise plain steamed vegetables to another level.

In my experience, I agree to roasting ,grilling, frying and add some organic veggies to make it colorful on the side for presentation purposes. Totally forgot dipping sauce like Ranch,Bechamel and any choice of sauce.

Introducing new ingredients into one's diet must be done through education. First, position your product as being similar to an already existing product and present to your audience the benefits of eating the former in comparison to the latter. Second, empower consumers in their ability to change their eating habits by properly explaining what your product stands for. Lastly, reassuring them that this is not an all-or-nothing approach. They do not need to revamp their whole diet to incorporate plant-based meat alternatives.

Make the food taste good! I know that sounds overly simplistic but if the plant based food doesn’t taste good then it won’t appeal to consumers! So how do I help my clients make plant based food taste good? I teach them how to build flavor while cooking. I encourage them to try to new things! And note what they like and what they don’t. I remind them that about plant forward nutrition and that adding small amounts of animal products to their plant based plate can increase their intake of veggies!

The reasons why some people choose meat over non-meat are very important. Meat-eaters usually: - value its nutritional benefits - care about the flavour - follow their cultural norms. If you can make something that has the same protein, temperature and taste as meat, then there is no issue. You may not be able to replace a steak yet, but you can easily swap the ham in a sandwich with something else that has more flavour, fat or protein. Most standard food is not very tasty anyway, so improving the whole meal without meat can actually enhance the consumer’s experience.