(B C) ;FREMGANGSMAATE VED FREMSTILLING AV ET BACONLIGNENDE PROTEINPRODUKT

摘要

An improved bacon analog product and a method for preparing it are provided. The improved product has more of the natural crispness of real bacon than earlier analogs. This improvement is noticeable not only initially upon opening the package but also after extended times in a moist environment. The improvement is obtained by virtue of improved formulation and processing.