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its trusted UK suppliers.“ Our team was effectively learning from our suppliers while also helping answer their questions about the differences between the UK market and their home markets,” he informs. One of the standout products on show was Legusol, developed by Food Team’ s Dutch supplier Coroos, which has invested € 15 million in a production line aimed at helping food businesses reduce their meat costs without compromising on taste or quality. Made from 100 percent natural ingredients including chickpeas, haricot beans, rice flour and beetroot fiber, Legusol is processed in a way that when minced together with meat, it binds to the proteins and absorbs the juices and fats during cooking. In other words, the meat absorbs the product and Legusol homogenizes with the meat in both color and flavor.
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Food Team has now introduced Legusol to many of its customers, and feedback from chefs and clients alike consistently indicates that using between ten and 20 percent Legusol alongside minced meat actually improves the flavor.“ The reason for that is that in factory-prepared dishes like lasagna, much of the meat’ s natural juices, fats and flavor are lost during processing, whereas Legusol retains them,” Mark enlightens. Alongside Coroos, Food Team’ s other suppliers at IFE showcased a unique range of innovations: a frozen avocado product that stays green after defrosting, a range
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