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food Marketing & Technology 3/2022

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

Ingredients “Consumers

Ingredients “Consumers have been showing increasingly individual needs for years, and the desire for new products, especially in the plant-based segment, is great,” says Katharina Haack, Product Manager Health & Nutrition, GoodMills Innovation GmbH. No room for compromise However, despite the apparent widespread consumer appetite for plant-based foods, there is an important hurdle that anyone developing new products has to overcome – how to deliver an enjoyable meat or fish-like texture. If the mouthfeel isn’t right, consumers will not purchase again. Texture is the key to successful alternatives, and it is an area where manufacturers cannot afford to compromise. The ideal is to be able to reproduce the original product in such a way that no major differences in texture can be perceived. This is called “meat mimicking” – the art of recreating bite and mouthfeel for an authentic taste experience. Processors therefore need to pay close attention to the fibrosity and other sensory characteristics of the plant ingredients they choose, whatever the desired product concept may be. GoodMills Innovation has long been involved in the creation of plantbased proteins and has developed a hassle-free solution that allows food producers to overcome texture issues with ease. Its new VITATEX® range is convincing both in terms of authenticity and texture, and is simple to process too. Available in a range of options, it can be used to successfully replace meat in all sorts of conventional pork, beef, poultry and fish-based applications. A simple swap With VITATEX®, it is easy for meat processing plants to produce plantbased alternatives. The texturates exhibit such close parallels to conventional meat mass that manufacturers can use the same machines to produce meat-free, patties, nuggets or cutlets as they do for meat processing. The texturates are pre-swollen and can simply be further processed to the required size in a cutter or mincer, just as a regular meat-based minced mass would be. This means that no major manufacturing investment in new equipment is required. In terms of other sensory perameters, the texturates have different, lighter and darker shades of yellow, and each achieves a specific sensory sensation in the final product. Long, coarser fibers and short, finer fibers can be achieved, 14 food Marketing & Technology • June 2022

Ingredients as well as a chunky mouthfeel, such as that of minced meat. It is also possible to combine different texturates to suit the desired end product result. For processors looking for advice on which texturates would work best in specific applications, the GoodMills experts are on hand to help. fmt The European meeting place for innovation in Food, Feed, Nutrition and Health 8 TH EDITION HYBRID FORMAT October 4 th & 5 th , 2022 IN-PERSON | Nantes, France October 11 th , 2022 100% ONLINE 3 DAYS TO MEET YOUR FUTURE PROJECT PARTNERS, OBTAIN FUNDING AND ACCELERATE INNOVATION www.nutrevent.com | @NutrEvent food Marketing & Technology • June 2022 WHO WILL YOU MEET? 650+ international players from: Active ingredients & Excipients Finished food products Food supplements Clinical nutrition Feed INSIDE THE EVENT One-on-one meetings Conferences Pitch sessions Exhibition 15 Key No. 102979 Sponsored by:

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