Food company V2Food has introduced RepliHue, a new technology that mimics the colour change of animal meat during the cooking of plant-based alt-meat, resulting in a more realistic experience for chefs and consumers.
While most plant-based proteins remain the same colour before and after cooking, the company says RepliHue changes colour at the same time and temperature as animal meat.
The ingredients are derived from sustainably produced red algae and plants, which only consume CO2 and light for energy.
V2Food CEO Tim York described RepliHue as a “game changer” in the plant-based protein market.
“Our Red Algae is a breakthrough, natural solution developed to create this highly desirable attribute that will play a major role in fighting climate change.”
V2Food has developed RepliHue solutions for plant-based alt-beef, alt-pork and alt-chicken under the RepliTech science and technology platform and hopes to commence retail distribution next year. The technology co-invention and development of RepliHue has been conducted along with Australia’s CSIRO.
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