Plant based week - targeted ad

Plant Based World - Tuna-Style Jackfruit Fishcakes

3rd May 2021 - 09:00

Recipe Demonstration

PSC confirms panel for Plant-Based Week webinar

29th Apr 2021 - 07:00

Part one of the webinar will involve a keynote with Dr Rupy Aujla where he will be interviewed by PSC editor David Foad about his work and plant-based diets. Dr Rupy

Plant-Based Week - Keynote interview with Dr Rupy Aujla and debate on the Future of Plant-based Meals in the Public Sector

19th May 2021, 11:00 - 13:00

Dr Rupy Aujla, an NHS GP working in emergency medicine, who has created The Doctor’s Kitchen website and books, will be joining our Plant-Based Week event running from May 17-21.

Plant Based World - Seitan Black Bean Stir Fry

27th Apr 2021 - 11:31

Recipe Demonstration

Plant Based World - Eggless Spanish Tortilla

27th Apr 2021 - 11:22

Recipe Demonstration

Plant Based World - Jackfruit Tuna Mayo

27th Apr 2021 - 11:04

Recipe Demonstration

Plant-Based Week Approved

21st Apr 2021 - 10:43

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Abstract

As part of Public Sector Catering’s Plant Based Week, we made the decision to help readers identify some of the best plant-based products to use in their kitchens, whether that is a meat replacement or a product, such as a stock or sauce, that can be used when creating plant-based dishes.

Our panel of chef experts will put a selection of products through their paces in the kitchens.

Some areas of the public sector, such as schools, have nutritional standards that must be complied with. In other parts there is advisory nutritional guidance, which is generally balanced across a three-week rotational menu.

In all cases, though, were looking for products that are low in salt, sugar and fat as these are generally healthier.

The Guild tested a range of plant-based products against the following criteria:

Nutritional composition – is it low in salt, fat and sugar and high in ‘goodness’, including fibre, vitamins and nutrients?
Taste – what tastes best?
Texture – (where applicable) does it have a pleasant texture? If it is a meat-replacement, judging the similarity to the original meat where that is the obvious aim
Ease of use – public sector kitchens tend to be high volume and time restricted, so it is essential the products are simple to use to create tasty and healthy dishes
Cost – is the product good value for money?
Overall quality – a top chef’s feel for the quality of the product ‘in the round’
Sustainability credentials – a score out of 20 is added for this based on sourcing and manufacturing information