Ultimeat, a trailblazer in sustainable food innovations, is thrilled to unveil its groundbreaking Ultimeat Mycoprotein. The launch of this revolutionary product coincided with World Earth Day on April 22, 2024, which signals a significant milestone in the global effort to combat climate change and advocate for sustainable food practices.
Based on GlobalData‘s findings, the Malaysian meat substitute market is projected to grow at a compound annual growth rate (CAGR) of 7.4% from 2023 to 2027. Within this growth trajectory, mycoprotein products have emerged as a compelling alternative to meat, providing consumers with a delectable and nourishing protein source while substantially decreasing their environmental impact. Remarkably affordable and convenient, mycoprotein offers unparalleled sustainability and nutritional benefits, delivering on taste and texture without compromise.
“We are thrilled to introduce mycoprotein to Malaysian consumers,” says Edwin Lee, Founder & CEO of Ultimeat. “This launch reflects our dedication to championing sustainable and nutritious food options while promoting environmental sustainability. Through our partnership with Nimbus Restaurant, we aim to highlight how mycoprotein can be the star of a wide variety of delicious and eco-friendly dishes.”
The Lauch of Mycoprotein by Ultimeat
Courtesy of Ultimeat X Nimbus
Courtesy of Ultimeat X Nimbus
In collaboration with the launch, the chef and owner of Nimbus Restaurant, Fred Choong, introduced a special menu highlighting Ultimeat Mycoprotein. Exclusively available from April 15th to May 15th, 2024, this menu demonstrates the diverse culinary applications of the meat alternative.
“Nimbus Restaurant has always been at the forefront of culinary innovation, and our partnership with Ultimeat further solidifies this status,” says Fred Choong. “By incorporating mycoprotein into our menu, we’re not only offering our patrons a taste of the future, but also showing how healthy food choices can seamlessly integrate into our daily intake without compromising on flavour. It’s a win-win for both our taste buds and our well-being.”
True to his word, the exclusive menu promises an opulent selection of dishes where mycoprotein takes the spotlight. Indulge in the King Oyster Mushroom, infused with a Thai twist of tom kha emulsion; savour the Smoked Mycoprotein Risotto, adorned with briny capers and sundried tomatoes; and delight in the Hazelnut & Chocolate dessert, featuring a delicate mycoprotein tuile and crispy mycoprotein chocolate feuilletine. Through this culinary journey, patrons embark on a gastronomic adventure that tantalises the taste buds while championing a healthier planet.
Ultimeat and Nimbus Restaurant jointly extend an invitation to every Malaysian — join them in commemorating World Earth Day with the launch of these mycoprotein-infused culinary marvels. By banding together, we can all pave the way towards a greener, more sustainable future.
Click here for more information about Ultimeat and here to make your reservations at Nimbus Restaurant.
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