Testimonials

We're working with chefs who love the texture and quality of our product, including acclaimed Chefs Alex Ong and Dan Follese.

 
 
 
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"I love working with Albina 100…It has a great texture that’s similar to meat so it works well in traditional meat-centric recipes such as dumplings, sausages and meatballs. This falls in line with and is a great addition to any recipe or program that embraces Menus of Change initiatives."

       - Chef Alex Ong

 Shui jiao dumpling made with a 30-70 blend of The Better Meat Co.'s Albina 100 and pork

Shui jiao dumpling made with a 30-70 blend of The Better Meat Co.'s Albina 100 and pork

 

“Being able to deliver a better-for-you option that doesn't sacrifice your taste buds' expectations is exactly what The Better Meat Co. has done with its Albina pork enhancer. Not only is it cost-competitive, it helps deliver a moist and flavorful product that gives consumers a better choice.

     - Chef Dan Follese

 Lasagna made with a one-third blend of The Better Meat Co.'s Albina and two-thirds pork

Lasagna made with a one-third blend of The Better Meat Co.'s Albina and two-thirds pork

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