THE DISTINCTIVE GOUJON

Chicken goujons have a distinctive bite, texture and mouthfeel as a result of their use of strips from under the breast meat. The texture of goujons, also known as chicken fingers and chicken tenders, is the texture of chicken. That makes developing plant-based goujons a particular challenge, distinct from the creation of more processed nuggets. It is a challenge that Solina is ideally equipped to meet.

DELIVERING A MEATY TEXTURE 

Solina’s heritage in meat gives us detailed knowledge of how traditional chicken goujons are made. That knowledge served as a blueprint for our crunchy vegetarian goujons. By using the same process, we developed a delicious vegetarian goujon with a chicken-like white fibrous core that has a great taste and meaty texture. 

The concept is underpinned by our mastery of fibrillation technologies. Applying a powerheater extrusion technology, we prototyped strips made from soy and wheat protein. We then sliced the strips and encased them in a crunchy outer layer. The result? Vegetarian goujons with a juicy and chicken-like fibrous texture that are high in protein and low in saturated fat.