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food Marketing & Technology 2/2022

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food Marketing & Technology is the international magazine for executives and specialists in the food industry.

Events Process

Events Process Technology and Ingredients: IFFA Shows how the Production of Food from Alternative Proteins Succeeds Whether from plants, insects or cultivated meat ̶ meat alternatives are increasing in importance, even in the pet food industry. Alternative proteins are therefore one of the top themes at IFFA from 14 to 19 May 2022 in Frankfurt am Main. At least 200 of the around 900 exhibitors will present products for this sector. The market for plant-based meat alternatives is experiencing high growth rates. In a recently published study, the Good Food Institute estimates that plant-based meat sales will comprise roughly 6% of the global meat market in 2030. In addition to soy or rice, other raw materials such as lupines, peas, wheat, sunflowers, hemp or even algae are used in the manufacture of these products. Research into new protein sources is also in full swing. For consumers, the added health value as well as the similarity to meat in terms of mouthfeel, taste and appearance play an important role. According to an analysis by the Boston Consulting Group, plant-based proteins could catch up with their animal counterparts in terms of price, taste and texture by around 2023. A number of manufacturers who offer the raw material - protein flours or protein texturates - for further processing into meat alternatives present themselves at IFFA. “A delicious taste is the main criterion for consumers when purchasing plantbased products. It is important to take a holistic approach when developing new products; ingredients, technology, market trends, and culinary influences are all important factors to consider”, knows Lucas Huber, Marketing Manager Plant Attitude Europe, Taste & Wellbeing at Givaudan. “Our expertise in taste, texture, colors, proteins, and ingredients enables us to cocreate outstanding products with our customers as well as accelerate NPD.” For Norbert Klein, Head of Research and Development at Loryma, texture is the key word to make plant-based alternatives catch on. “For perfect end products, we offer a wide variety of innovative extrudates, binding and stabilizing systems as well as panades and coatings. Special attention is paid to a short ingredient list and attractive nutritional values - functional ingredients made from wheat can score here and offer technological advantages at the same time.” In order to reduce time and costs in product innovations, digital configurators, which allow manufacturers to put together their desired product within a very short time, play an important role. “Digitalization is advancing in leaps and bounds in the B2B sector as well,” explains Dr. Dorotea Pein, Head of Product Management at Planteneers. “In this respect, it seemed only logical to us to offer a tool that makes digital product development enormously easier for our customers.” 36 food Marketing & Technology • April 2022

Events Processing technologies - amazingly similar to meat Extrusion processes are often used to obtain a meat-like texture. Depending on the process, dry granulates can be produced that are further processed into minced-meat-like products or, through wet extrusion, fibrous protein structures for vegetarian escalopes, for example. Important suppliers at IFFA 2022 include Bühler and Coperion. The importance of extrusion for the production of meat alternatives is summarised by Stefan Gebhardt, General Manager Sales and Strategy, Business Unit Food & Pharma at Coperion: “With extrusion technology, all users, e.g. start-ups as well as larger manufacturers of meat alternatives, are provided with the appropriate core technology to meet the increasing market demand and to drive further product developments in this area. The flexibility of the twin-screw extruder enables the production of TVP (dry texturization) and HMMA (wet texturization) as well as numerous other extrudates on one machine. In addition, our technologies also enable the use of new protein alternatives such as hemp protein and microalgae.” Further processing into patties, cutlets or sausages is carried out using classic food processing machines such as cutters, mincers, fillers or forming machines, which are also used in meat processing. Numerous technology suppliers at IFFA will therefore offer not only their production lines for meat processing but also those for the production of meat alternatives and will be available to trade fair visitors to answer any questions they may have on the subject of processing alternative proteins. “With plant-based products, it is first and foremost about offering consumers alternative options. To make the decision as easy as possible, shape and appearance play a crucial role in being able to classify the alternatives. In addition to classic applications such as burger patties, minced meat or sausages, we offer room for creative ideas, new shapes and individual solutions,” knows Jens Thörnich, Product Manager Plant Based Protein at Vemag Maschinenbau. “From semiautomatic filling to highly automated processes, we present a wide range for the production of various applications with alternative protein sources.” Cultured meat and insect proteins are in the starting blocks Cultured meat is launching entirely new players. Start-ups in biotechnology from all over the world are working on the meat of the future from the laboratory. The principle is the same everywhere: Stem cells are taken from an animal via biopsy, both from muscle and fat tissue, in order to reproduce meat. The cells are then multiplied in large bioreactors and the cell masses can then be formed Key No. 102459 24.04.– 29.04.2022 Hall: 7.1 Booth: A030 TWO BECOME ONE! GEAR UNIT AND MOTOR IN ONE: THE NEW DuoDrive. Extremely high system efficiency Integrated wash-down design Maintenance reduction System solution and simple commissioning via plug-and-play GEAR UNIT + MOTOR + FREQUENCY INVERTER = DER ANTRIEB. food Marketing & Technology • April 2022 Getriebebau NORD GmbH & Co. KG | Fon +49 4532 289-0 | info@nord.com | www.nord.com 37

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