A trained panel has decided that chicken-flavoured TSP is "acceptable" to consumers. They are just finding out what we already knew.
It seems the food industry is finally catching on to new products made with TSP; a textured soy product high in protein and fibre.
In Europe, the market for meat-free soy and tofu products grew a steady 5%. From personal experience, I know that more people are incoporating high protein meat substitutes into their diets, even if they are not necessarily vegetarian.
The panelists have predicted that not only is chicken-flavoured TSP acceptable in taste, it will also be perceived as "economical" and "functional". Where have these researchers been? My family and I have been eating TSP and similar meatless soy products for nearly a decade now. Maybe consumers are just warming up to these types of products, or maybe the producers have just been missing out on major marketing opportunities.
While the panel says people think TSP tastes "beany", I think they might be confusing it with tofu. TSP has a very pleasant, meaty texture and a very neutral taste. Most people find it much less offensive than tofu, though it still soaks up broths, fats, and flavours. What's not to like about TSP?
I'm glad to hear we'll be seeing more TSP on the shelves in 2008.
