Valess

Valess is a milk-based meat substitute.

Product

Valess is a vegetarian product. Valess's production process corresponds somewhat to that of cheese. In the first phase, the essential proteins are separated from the milk. These proteins add nutritional fibers of a certain seaweed, which causes it to have a solid fleshy structure. This whole is bound with sunflower oil and chicken egg protein. It is enriched with vitamin B6 and iron. Valess is sold under the denominator Meatless. Because it contains cow's milk and chicken egg, it is not suitable for vegans.

Valess, due to its high protein content, is nutritious and compared to meat calorie poor. To make a kilo of Valess, about 2 to 3 liters of milk is required. History

Valess's recipe was developed in 2002 by the then 80-year-old Adriaan Cornelis Kweldam, a Dutch chemist and nutritionist. He presented his idea to Campina, who applied for patents in Germany, not to compete in the card.

In 2005, Valess was introduced by Campina on the Dutch market through a three million costly advertising campaign. It has been chosen to not intentionally market the product as a meat substitute but as an alternative to meat and fish. It is seen as one of Campina's parade horses, which is increasingly developing products outside traditional dairy products.

Valess is currently being sold in the Netherlands, Belgium, Germany and Switzerland. Allergen

Valess contains the following allergens: Externe link

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