Meet Leggie: Spain’s Clean Label Plant-Based Meat Crafted with Carob and HHP Tech
Leveraging the high-pressure processing (HPP) tech developed by the Spanish industrial equipment company Hiperbaric, Marta Miguel and Marta Garcés, two Spanish scientists from CSID and the Francisco de Vitoria University (UFV) have developed a clean-label meat alternative using the Mediterranean legume carob. Launched under the Leggie brand through iLike Food Innovation, the new plant-based meat is made with only six ingredients: rice flour (to texturize the matrix), carob, extra virgin olive oil, vegetable fiber, water, and salt. According to Miguel, Leggie’s plant-based meat is a healthier (promoting good digestion) and more balanced alternative than the similar options available in the market. Carob is richer in fiber than other legumes and contains a natural red color. Regarding sustainability, carob trees grow in arid climates and dry soils …