Alternative protein startup SIMULATE, known for its NUGGS and TENDERS, is introducing two new versions of its plant-based, simulated chicken product aimed at restaurants.
STRIPS are similar to grilled chicken, while CUTLETS mimic the kind of product you’ll find on fried chicken sandwiches that have become so popular on restaurant menus.
The new products are made using a technology method called high moisture extrusion, which “uses heat and pressure to denature plant proteins and realign them in a linear fibrous structure, which is the key distinctive trait of animal protein,” SIMULATE founder and CEO Ben Pasternak told TechCrunch via email.
“It’s important for fibrous products, like STRIPS, and enables a really accurate, muscle-like simulation,” he added. “High moisture extrusion is the first of a few technologies that we’ve been building and we’re excited to share more later this year.”