I think I read about this stuff in an earlier article and I'm still wondering: How does it actually chemically respond to heat, water, oil, etc etc. I mean, I suppose its alright if it just works like chicken in a single context (grilled maybe?), but it's not really a meat replacement unless you can rely on it to behave the same as meat for the purpose of recipes.
Don't take that as criticism of the product, I'm just curious what it's properties are and if you'd need to revamp your recipes if you wanted to use this stuff.
I've tried this at home. I made chicken noodle soup with it and it worked really well. I sauteed it in olive oil in a pan first, then added it to the broth later.
It withstood both form of cooking fairly well. It browned in the pan and absorbed some liquid in the broth, but it didn't break down.
However, I don't know if this stuff would be grillable. It's not a big chunk like a real chicken breast. It comes out of the package in small chunks. So it'd work great for some recipes but not for things like chicken piccata.
However, I highly recommend Gardein for recipes like those. It comes in the form just like chicken breasts, and works great for recipes that require a large flat piece.
Practically, different meat substitutes are good at mimicking different prepared forms. So instead of trying to find one that substitutes for chicken in all its forms, it's much easier to find one that substitutes for stewed meat in all its forms and that can be textured / flavored like chicken, beef, etc.
Don't take that as criticism of the product, I'm just curious what it's properties are and if you'd need to revamp your recipes if you wanted to use this stuff.