Kim Palhus is not only a world-renowned chef but a veritable culinary artist and multi-faceted adventurer in the worlds of gastronomy and HoReCa. He has a wealth of experience as a chef, restauranteur, export manager, and in many other food production and preparation fields. There is no one better versed to shed light on how Raisio’s plant-based products work in the hands of a chef – and why your kitchen isn’t complete without them.
“You learn something new every day, as long as you keep your eyes open”, Kim retorts, as we kick off our conversation. Known as a man of many talents and aspirations, Kim has recently assumed the role of brand ambassador to Raisio’s plant-based products. His business card may say Key Account Manager, but let’s not forget that he is someone who has amassed a lifetime’s worth of experience watching smiling faces over emptied plates.
“I’ve spent years on the other side of the table as the person in charge of purchasing ingredients. It’s truly fascinating to see the world from this side as a representative of Raisio’s products”.
Speaking of Raisio’s products, Kim is positively bursting at the seams to talk about two new unique, plant-based ingredients: Beanit® Textured Fava Protein Mince and Beanit® Textured Oat-Plant Protein Mince. Both are absolutely brimming with nutritional value and great in forming a meat-like texture.
Read on to find out more about how Raisio’s textured protein products can transform any kitchen into a playground of inspiration for new and exciting culinary experiences!
Certified fresh Finnish
In recent years, there has been a remarkable surge in the popularity of plant-based diets, driven by growing concerns over health, sustainability, and animal welfare. As a result, forward-thinking chefs and restaurateurs have embraced the potential of plant-based ingredients to transform their menus. To Kim, the appeal of Raisio’s plant-based products is apparent from the get-go.
“The main building blocks of Raisio’s products are fresh Finnish ingredients, not to mention the added protein, which is so very important. But I’d say the best part of Raisio’s selection is the product development that has gone into the products. Everything is thought through for large-scale production, from temperature retention to package sizes.”
“Usability is also a big factor, as new and innovative products like our selection of textured products need to find their place in the kitchen without the staff having to purchase new equipment, for example.”
When asked how to apply these ingredients to recipes for the tastiest results, Kim approaches the subject from the perspective of inherent texture.
“In practical terms, the Fava Protein Mince is smaller in size and therefore easier to use as a near-transparent addition to a dish. On the other hand, the grains of the Oat-Plant Protein Mince are double the size and bring a new dimension of satisfying texture to the final product. Both share the same benefits of providing the supplementary quality of high nutritional value.”
When asked which Raisio products are Kim’s favorites, the chef doesn’t hesitate for a moment: we Finns do love our Nordic oats, and Kim is no exception.
“I’m personally a big fan of our Textured Oat Mince in its various forms. While the public outside of Finland might not be as familiar with these products as we’d like just yet, I can vouch for their quality and usability.”
Rising culinary expectations provide exciting challenges
New plant-based alternatives give chefs opportunities to bring vibrant and diverse additions to their culinary repertoire and cater to the ever-evolving tastes and preferences of their patrons. However, bringing new products to the market and challenging the status quo can give rise to hesitation, which is something Kim has also experienced.
“If something is new, it can of course give rise to some suspicion and trepidation. I’ve always been very curious about new things, which has always proven fruitful in my career. Being dismissive is understandable, as so many plant-based products have hit the market so quickly, but I would simply advise people to be a bit more adventurous and try out new things that break the norm. You’ll be surprised.”
Kim also notes that his work at Raisio entails the intriguing task of expanding the knowledge of chefs, kitchen staff, and other partners when it comes to plant-based alternatives.
“A big part of my work at Raisio is to offer consultation and assistance to assure our customers get the best out of our products. We are not going to abandon our business partners after the shipping crates have left the station. I will gladly take my show on the road and come guide people in how these products are best used in the kitchen.”
When asked for further elaboration on why large professional kitchens should take note of Raisio’s plant-based selection, the chef takes an astute dip into the history books.
“In the old days, large-scale kitchens would work under very strict guidelines, and the taste and quality of the food weren’t necessarily a factor over efficiency. However, as awareness of ingredients and people’s expectations towards food has grown on all levels, we’ve seen a steep incline in what people want to see end up on their plates. The question is how to produce tasty, high-quality food efficiently while keeping costs at bay. This, in my view, is the perfect time to introduce our protein minces to the world.”
“People expect taste and quality, which is exactly what we are offering.”
Flexible ingredients provide a playground of possibilities
Kim also notes that the main selling point of Raisio’s protein minces is the protein content, which is a highly important factor. Textured Oat-Plant Protein Mince boasts a protein content of 48 percent, while Textured Fava Protein Mince has a protein content of 63 percent. In short: that’s a boatload.
“Both products have a very neutral taste and enjoyable mouth feel, so they work perfectly in tandem with other ingredients and spices. They soak up other flavors very well and are multi-functional, so both products are easily applied to provide a high-protein spin to a variety of established tastes and textures.”
“Try them in your morning porridge or sprinkle them over your dessert!”
As the previous statement suggests, Kim is a bit of an adventurer in the culinary world. Equally, Raisio’s plant-based ingredients offer kitchens an expansive, cost-efficient canvas to experiment with new flavors, textures, and techniques. Chefs can craft dishes that tantalize the taste buds and push the boundaries of traditional cuisine. As far as Kim is concerned, however, the main benefit of Raisio’s protein minces is simple: their nutritional value.
“The protein count alone is enough to beef up anyone’s daily routine with a huge amount of energy.”
However, as stated, Kim likes to not only enjoy a bit of adventuring in the kitchen, but the chef also wants to give others the opportunity to experiment and expand their horizons.
“We at Raisio pride ourselves in giving kitchens and chefs the opportunity to be creative. We offer ingredients that are supremely flexible and modifiable, providing a true playground of new possibilities.”
In closing, we asked Kim to name the biggest reason why restaurants and kitchens around the world should look into Raisio’s plant-based products.
“The biggest thing? Simply put: Raisio’s products are unique from anything and everything else on the market right now. Full stop.”
Want to learn more about Raisio’s textured oat and fava bean products? Read more about Raisio’s plant-based products here, and get in contact with Raisio’s Export Manager, Ville Viksten! Who knows, perhaps Ville can arrange a delicious plant-based dinner prepared by Kim Palhus for you…
Ville Viksten
Export Manager, Plant Proteins
ville.viksten(a)raisio.com
+358 44 231 7906
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