For decades, health care professionals have been trying to persuade their patients to cut back on consuming red meat. While food pyramids that demonstrate the recommended daily requirements for a healthy body have evolved over the years, an emphasis has remained on making fruits and grains a big part of our everyday diets.
For carnivores with a mantra of, “There’s nothing like a juicy burger,” the transition away from red meats to plant-based foods has been a difficult struggle. Early attempts at creating soy-based tofu alternatives provided a great new resource for those looking to achieve healthier-eating lifestyles, but did little to convince meat-eaters to abandon ship.
However, the tide is turning once again as revised technologies are creating a new generation of plant-based foods that more closely mimic the taste, texture, and consistency of meat. Why the continued effort? According to a recent HealthFocus report, 17% of U.S. consumers aged 15-70 currently claim to eat a predominantly plant-based diet, while 60% report to be cutting back on meat-based products.
The reasoning is two-fold:
ST Equipment & Technology has used our proprietary triboelectrostatic belt separator technology in industrial applications for more than 20 years. Through our unique process, we are able to provide greater levels of protein content from plant sources, to help meet the demand of plant-based proteins, and avoiding wet processing and its associated costs and by-products. The result is a more natural protein product, free of chemical modification, with less stress on the environment, resulting in maximized efficiency and profit for our clients.
As the demand for more plant-based proteins rises, STET will be there to help meet the demand.