Plant-based proteins continue to make the headlines. The ‘Alternative Proteins: Consumer Survey’ by the Food Standards Agency (FSA) is just one of many reports that demonstrate the potential of this market. While meat continues to play a vital role in the vast majority of people’s diets, recognition of and, to a certain extent, acceptance of alternatives is growing. Some 60% of respondents to the FSA survey said they were willing to try plant-based proteins, dropping to 34% when asked if they would be prepared to try lab grown meat, with 26% saying they were willing to try edible insects.
Whatever the take-up of the various options ends up being, there is a lot of interest in the possibilities. An essential part of this process is the equipment available to produce such products. It is somewhat ironic that one of the biggest challenges in creating plant-based options is how to replicate the textures that we associate with meat. Key to this is the development of machinery which can help achieve this.
Interfood Technology supply solutions for both meat and meat-free products so have extensive experience in meeting the challenges. A good example is the production of vegan ‘chicken’ nuggets. Simon Jubb is Manager of Interfood’s Preparation Division. He comments “a typical line solution for nuggets might involve a vacuum mixer, a former, a batter applicator, a breading unit, a fryer and a spiral freezer. There are a number of operations and attention needs to be paid to each process to ensure a good end product. Taking forming as an example, the Alco former that we supply has shaping plates individually designed according to specific needs, thereby ensuring an aesthetically pleasing result. After all, as the old saying goes, ‘we eat with our eyes’.”
Jubb continues – “we also offer the Power Heater for which we have seen a significant increase in demand with the growth of vegan and vegetarian products. It is now being used by a number of processors given its capability to achieve meat-like textures and excellent flavours for plant-based alternatives to chicken, pork, beef and others.”
Interfood’s equipment offering for meat-free production requirements also encompasses cooking, slicing and packaging systems, along with the Afogrill and Afoflame systems which provide a roast or flame-grilled finish to meat-free as well as meat-based products. In many cases this allows the creation of full line systems alongside its end-of-line inspection and case packing systems. Andre Clareboets is Divisional Manager at Interfood Slicing. He comments “recent projects in which we’ve been involved include the production of both sliced vegan cheese and cooked meats through fully integrated lines with the Weber wePACK Thermoformer packaging machine and Weber’s high speed slicing solutions at the heart of the systems. These are complimented by package inspection from Sparc systems and case packing machinery from Buhmann, all supported fully by our in-house project department.”
Innovations in Food (& Beverage) Processing & Packaging 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
