Planteneers, a German provider of solutions for plant-based meat, dairy and fish products, is offering manufacturers new solutions for marbled, fat-layered meat alternatives.
Marbled steaks and bacon with meat and fat layers are standard in the classic meat segment, but plant-based alternatives that are able to replicate these traditional meaty qualities are “very limited,” Planteneers said in a statement.
To change this, the company is joining forces with filling and portioning manufacturer Handtmann. The newly developed solutions, with functional systems from Planteneers and equipment from Handtmann, aim to enable manufacturers to create marbled meat alternatives with a fine, fibrous structure.
The requirements are a newly developed attachment for Handtmann’s familiar filling and portioning systems, and the appropriate system solutions from Planteneers’ FilldMeat and FilldTex series. The latter are provided as a basis for meat and fat alternatives, produced with a flexible coextrusion system.
Products such as plant-based steak, filet strips or bacon can be created with the new solution. The size and shape of the final products can be adjusted to customer desires, as can the definition of the fat layers. Depending on the fat ratio and the machine setting, asymmetrical fat marbling is possible.
According to Planteneers, high output is another major advantage of its solution over existing production processes for marbled meat alternatives, such as 3D printing. With a throughput of over a ton per hour, manufacturers can turn out large quantities of steak alternatives and meet demand from larger trade partners.
© FoodBev Media Ltd 2024
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