How texturates made from wheat, soy and pea proteins can be used to produce convincing plant-based meat alternatives.
There’s no denying that the market for plant-based meat alternatives is robust. However, entering the segment may feel like a huge leap for meat-processing companies, butchers and other food manufacturers who have not previously considered offering such products. Yet, depending on the raw material, the process could not be simpler and is made even easier by the know-how of our product developers and application engineers.
Meat-like processing
GoodMills Innovation’s Vitatex texturates made from wheat, soy and pea proteins have many similarities to a conventional meat mass, which means manufacturers can use the same machines to produce plant-based alternatives such as ground beef, patties, nuggets or cutlets, thus negating the need for investment in new equipment.
The texturates, which pre-swell with water, can be added to a mixer with the binding system, oil and flavourings. This results in a homogeneous mass which can then be processed in a cutter or mincer until it is the appropriate size and consistency for the final application. The range of texturates helps perfectly replicate the authentic sensory profile of pork, beef, poultry and fish-based products.
Why texture is key
Understandably, consumers – especially flexitarians – still demand realistic meat-like taste and texture from plant-based substitutes. So the task for food manufacturers is to perfectly recreate the original product in terms of visual and sensory characteristics. Failure to do so means it will not be perceived as a realistic meat alternative and will therefore have no ‘shelf appeal’.
In the production of the Vitatex range, GoodMills Innovation has drawn on more than 20 years of experience in the texturization of vegetable proteins. These insights are a crucial part of the company’s expertise – for example, the ability to replicate a chicken nugget with long fibres or a burger patty with short fibres. The bite and mouthfeel are completely different for each product, too, which means the appropriate texturate must be carefully selected. Yet it is not just the starting material that’s important, as expertise in the extrusion process will also help determine the all-important bite, texture and mouthfeel.
Convincing results
Even though Vitatex texturates are particularly convincing in terms of sensory appeal, it’s important to realise that off-flavours can be a challenge. While Vitatex texturates have a neutral to raw material-typical taste, this can be masked as and when necessary.
GoodMills Innovation works with selected farmers to source the best raw materials with defined quality characteristics. But an almost “real” imitation meat product will not work without great taste, and that’s why carefully selected flavours and spices can also be added for maximum authenticity.
Whether food manufacturers choose the wheat, soy or pea variety, or a mixture, depends largely on their product concept. Wheat and soy extrudates are already established, and the fact that the products are also available with EU origin brings obvious advantages. Peas combine regionality, sustainable cultivation and tradition, and are thus particularly suitable for a target group that makes conscious purchasing decisions.
Recognising demand, retaining customers
Demand for alternative products based on vegetable proteins has been rising steadily in recent years, with further growth predicted. The most relevant target group is “flexitarians” – people who want to reduce their meat consumption but do not follow a strict vegan or vegetarian diet. Accordingly, in multi-person households, there are almost always people who prefer to reach for plant-based alternatives. So, in order to offer the right solution for everyone at the dinner table, meat manufacturers should seriously consider expanding their portfolios to accommodate such evolving culinary desires.
Find out more at goodmillsinnovation.com/en/vitatex.
© FoodBev Media Ltd 2024
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