What is it?
As a first step in the plant-based snack domain, the development of the plant-based frikandel was a pioneer in its field. Replicating a unique product like a frikandel was harder than it seemed.
Reaching the correct flavour profile, in this case, was the easier challenge with regards to other meat analogues. Creating a sausage without a casing was the hard part. However, with a unique composition of ingredients this was eventually possible and a tasty, juicy frikandel that could be fried in a deep fryer was the end-result.
TOP has developed many different sausages, ranging from bratwurst to salami sticks. However, a sausage without a casing was one of the largest challenges in this domain.
Using the knowledge gained from the other sausages, TOP created a plant-based frikandel: a staple in the Dutch kitchen. The challenge of finding the right ingredients that could be combined in a certain way to make the sausage both extrudable, as well as being able to retain its shape and on top of that, still having a good juiciness and bite.
Combining the knowledge of a large array of ingredients and the complex process of producing a casingless sausage made it possible for TOP to develop the frikandel.