In the plant-based meat alternative category, high moisture texturates offer great potential due to their authentically meat-like structure. Planteneers can confirm this. At this year’s Plant Based World Expo in London and Fi Europe in Frankfurt the company showed a high moisture extrudate made with pea protein. It was prepared as a plant-based interpretation of kebab, in a wrap with plant-based tzatziki and accompanied by ayran. It went over very well with industry visitors, as Dr. Pia Meinlschmidt, Team Leader Product Management Planteneers, reports: “Many trade show attendees were surprised by the high quality of the product. The fibrous structure is very similar to tender meat pieces. Some people even asked whether the product was really entirely plant-based. We are naturally very gratified by this positive response.”
Manufacture of these meat-like products is based on a stabilizing system from the fiildTex series. The texturate is offered in various sizes and shapes, for example as chunks or kebab. A plant-based alternative to tuna can also be made with the high moisture extrudate. The clean-label product is available in pure form, and can be used directly or as a component in ready meals. This makes it equally suitable for retail and food service.
“Another plus point is the high protein content of 30g per 100g final product,” notes Dr. Meinlschmidt. “So it can be marked as ‘high in protein’ for marketing purposes.” In addition, the texturate is free from allergens and has a NutriScore A nutritional profile. The IQF-frozen base will keep for 12 months at -18°C.
One more note: You can find more photos of this press release under this link:
https://mediastock.stern-wywiol-gruppe.de/share/285D04C9-C378-44CF-80C8A42F15804C7E/
Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52
