Winter Barbequing
Contributed by: News Canada
(NC) - Canadians certainly love their BBQs, and show their dedication from coast-to-coast by lighting up the grill year-round. In fact, surveys show that almost one-fifth have fired up the BBQ at temperatures below minus 20 degrees Celsius (minus 4 degrees Fahrenheit).
When you combine this passion with another popular past time, New Year's resolutions to eat healthier food, it makes perfect sense to put meatless alternatives on the BBQ this winter. We have all heard about the goodness of soy products.
"The Schneiders Oh Naturel! line of meatless products are a good source of protein, are lower in fat, low in or free of trans and saturated fats, cholesterol free, lower in calories and sodium and are a good source of fibre," says Tracey Peake, Marketing Manager, Schneider Foods." A diet low in saturated and trans fats can help to reduce the risk of heart disease.
However, meatless products in this category have not always delivered the desired taste and texture when barbequed.
"Our research showed that 80% of burgers and wieners are consumed from the BBQ and most meatless products have performed poorly on the BBQ," adds Peake. "We designed our meatless burgers and wieners specifically with the BBQ in mind knowing that they have to be juicy, flavourful and taste great off the grill."
Peake notes that the Schneiders Oh Naturel! line also includes meatless ground round, chick'n strips, beef strips, chick'n nuggets, meatballs and chick'n burgers. They are produced in a new 20,000 square foot facility in Burnaby, B.C., that is dedicated to meatless products.
"Schneiders is the first major brand to combine great taste, convenience and good nutrition in a 'centre of the plate' meat alternative," adds Peake. "The Schneiders Oh Naturel! line is made with Schneiders care and attention to quality, so the products include an improved texture not normally associated with this category of products."
