Vegetarian satay: a laboratory experiments with Asian dishes without meat - France 24

Singapore (AFP)

Vegetarian version of chicken satay or rendang skewers: a new high-tech laboratory in Singapore recreates Asian cuisine classics without meat to satisfy the region's growing appetite for sustainable food.

Scientists and food professionals in white coats are testing different plant extracts to concoct these Asian dishes by imitating traditional flavors as closely as possible.

This laboratory was created by the American giant in the processing and trading of agricultural raw materials, Archer Daniels Midland (ADM).

The demand for sustainable food in Asia is still emerging but it is increasing, especially in more developed countries like Singapore, as consumers seek a more balanced diet with less impact on the environment.

Vegetable burgers or nuggets are already sold in the region, but the American company seeks to seduce the palates of Asian customers with local dishes.

“We work with local cooks and customers to develop and adapt flavors that are sought after here in Asia,” says Dirk Oyen, the company's vice president and director of human nutrition for South East Asia.

"This is really the key, to create a local flavor."

The lab has already designed vegetable versions of satay (usually meat skewers with peanut sauce) and rendang (beef curry cooked in coconut milk with spices).

- Concerns for the planet -

But his goal is to invent protein mixes, made from soybeans and peas, with a texture and flavor similar to meat.

These products mimic beef, pork or chicken and can be used to cook local dishes traditionally made with meat.

Asian consumers are already used to tofu and tempé (an Indonesian specialty made from fermented soybeans) but ADM hopes to further expand the offer.

In particular, he wants to offer a solution to those who love the taste of meat but are worried about the impact of intensive farming on the planet.

Intensive farming for meat consumption is a source of methane, a gas that promotes the greenhouse effect.

In some countries like Brazil, this sector contributes to the destruction of forests, natural barriers to global warming.

Manufacturers of new plant-based proteins, however, face many challenges, such as persuading consumers to change their habits or facing intensifying competition.

Singapore is already home to several sustainable food start-ups, such as Karana, which makes ravioli made from fruit instead of pork, or Sophie's BioNutrients, which is experimenting with microalgae as a substitute for seafood and meat.

© 2021 AFP