(Português) Manteiga Vegana Criada a Partir da Água do Grão-de-Bico Agrada Chefs nos EUA

IN ORIGINAL LANGUAGES, 25 Mar 2019

David Arioch | Vegazeta – TRANSCEND Media Service

Scott Winegard, da Matthew Kenney Cuisine, qualificou a FabaButter como impressionante.

O produto livre de transgênicos e óleo de palma substitui a manteiga tradicional em receitas. (Foto: Divulgação)

16 mar 2019 – No ano passado, a Fora Foods, uma startup que surgiu no bairro do Brooklyn (NY), nos Estados Unidos, lançou uma manteiga vegana à base de aquafaba, a água do grão-de-bico cozido, com óleo de coco.

O produto que recebeu o nome de FabaButter não é transgênico, não contém óleo de palma e substitui a manteiga tradicional em receitas.

É isso que tem agradado chefs da alta gastronomia, como Scott Winegard, da Matthew Kenney Cuisine, que qualificou a FabaButter como impressionante.

A partir da aquafaba, matéria-prima obtida com produtores de homus, a Fora consegue aproveitar o amido e algumas das proteínas do grão-de-bico – assim funcionando como um emulsificante natural e a tornando adequada no preparo de muitos pratos.

Outro diferencial é que a FabaButter tem uma pegada de carbono quatro vezes menor do que a da manteiga baseada em leite.

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David Arioch é jornalista profissional, historiador e especialista em jornalismo cultural, histórico e literário.

 

 

Go to Original – vegazeta.com.br

 

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