AS cliche as it sounds, the spicy chicken burger in my hand tastes exactly like chicken. I tried to look for any non-chicken flavour in that one bite but I couldn't. Into my second bite, I take slow chews and savour every detail it has.
Still, this supposedly plant-based spicy chicken burger by Phuture - a Malaysia-based food technology and innovation startup, tastes how a spicy chicken burger should taste. The chicken-y taste, the fibrous 'meat' and the soft and chewy texture - they're all there, except of course, the chicken.
This spicy chicken burger is part of the company's High-Fibre Chick'n range that also includes a variety of plant-based crispy chicken breast patties, popcorn chicken bites and breast strips.
This new product range is part of Phuture's wider selection of high-fibre plant-based offerings that is in line with the company's mission to produce more nutritious and sustainable choices.
"Although the plant-based food market in the country is rich in high-protein options, it is lacking in fibre," says chief executive officer Jack Yap.
Appealing to the local love for fried chicken, the High-Fibre Chick'n range is created using the company's four-fibre blend, that consists of a mix of soluble and insoluble fibres like oat and apple fibre. to naturally replicate the texture and flavour of chicken.
"Not only does it take care of daily fibre requirements, but it's also perfectly matched to the local preferred taste profile - in addition to being more sustainable than regular meat," Yap adds.
The High-Fibre Chick'n contains 13g of fibre (half the daily required amount of fibre in just one serving), 35%-45% less fat and 45% less sodium as compared to 100g of regular fried chicken and 11g of rice and non-GMO soy protein per serving, which are good sources of vitamin D, calcium, potassium, and iron.
The High-Fibre Chick'n range is Halal-certified by JAKIM, and is also free of preservatives, and has no added sugar and MSG.
It can be ordered ready-to-eat at www.orderhfc.com and will be available at selected restaurant partners this month.
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