You have soup, smoothies, meat and fish substitutes and recently even powdered oat drinks.

Cooking with powder has nothing to do with unhealthy packages and sachets.

It is often healthy, plant-based and sustainable.

The new products will increasingly be available in supermarkets.

Ten years ago, food strategist Femke Mosch graduated from the Design Academy with a project called the Poederij, a store with all kinds of meat and vegetables in powder form on the shelves.

"It was a future scenario that I envisioned. There are now countless companies that are working on this."

Powders have, of course, been around for a long time.

Parents of babies use powdered milk for making bottles.

Powders are now widely used in the world of hikers, preppers and raw food.

They are created by extracting the water from certain food products.

That has several advantages.

It is very durable, because freeze-drying greatly extends the shelf life.

And when you dry close to the harvest location, the transport costs and CO2 emissions are less and less.

After all, you don't have to carry the water.

There is little food waste, as you only use what you need.

Vegetables also retain their vitamins and minerals, and to top it all off, all kinds of vegetable residues - which are often used as animal feed - can also be pulverized.

See also: We ate less meat in 2020, but that is mainly due to the closure of restaurants

Powder is handy to have at home

Mosch thinks that it is useful for a large target group to have products in powder form at home.

"It is also an easy solution to get people to eat more plant-based."

This is necessary, emphasizes Thomas Isermann, founder of the German GREENFORCE, which produces powder mixes for meat and fish substitutes (including burgers, sausages and fish cakes) and oat drinks.

"Our biggest challenge for the coming years is to switch from animal to vegetable proteins. By 2050, the growing world population will no longer be able to get enough protein from animal products alone," says Isermann.

His mission is therefore to produce the most sustainable vegetable products in the world.

The ingredients - organic oatmeal and peas - are grown in Europe.

Isermann: "Getting a refrigerated ship full of peas from the US is anything but sustainable. The pea is a fantastic product, by the way, it contains all the amino acids we need as humans."

Cooking with powder does take time

Mosch does see a small disadvantage: preparing some products with the powder takes some time. The oat drink is quick and easy (just shake it), but the 'meat' for the sausages, for example, has to be put in the fridge for half an hour, then the sausages in boiling water for thirty seconds before baking. Still, the customers don't seem to find that a big problem. "We send every new product to a thousand customers who can test it. Their feedback goes directly back into the product."

Many powders, including those from GREENFORCE, are currently only available online.

They are already available in a number of supermarkets in Germany, and the doors for Dutch large-scale gritters are wide open, according to Isermann.

The ultimate goal is that the powders can be used in the kitchen from breakfast to dinner.

In the future, in addition to rice and pasta, consumers will also have all kinds of powders in their pantry to cook with, he is convinced of that.

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