IFF has announced the launch of a new plant-based protein ingredient that enables meat alternative manufacturers to make “whole-muscle” pieces or chunks.
Based on soy, Supro Tex is said to provide a very similar texture to chunky pieces of whole-muscle animal protein and aims to expand innovation opportunities in the plant-based meat space. The extruded protein solution does not require major capital investment for manufacturers to begin production.
As a dry product, it eliminates the need for a cold supply chain, reducing shipping costs.
“What makes Supro Tex stand out in the plant-based space is for the first time, meat alternative manufacturers can make tender, plant-based protein whole-muscle pieces or chunks without the need for major capital investments or a refrigerated supply chain,” said Michel Mellema, global innovation director of IFF’s Re-imagine Protein programme.
“This is the latest from IFF’s Re-imagine Protein programme, where we accelerate the development of breakthrough ingredients and technologies to meet the needs of our customers and consumers.”
With a neutral flavour and colour, the new 80% protein ingredient can be used to mimic differently textured meats by adjusting hydration levels and customising flavour.
“In a patent-pending process, soy protein is combined with other texturants to improve the firmness of the protein pieces after hydration,” said Ulrik Madsen, culinary designer at IFF.
“Due to their unique composition, Supro Tex chunks retain their texture throughout manufacturing – without breaking apart when in a tumbler or simmering – as compared to typical low-moisture extruded products.”
© FoodBev Media Ltd 2023
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