LET’S GET REAL ABOUT PLANT-BASED PROTEINS
From health issues to environmental and sustainability concerns, consumers have many reasons to turn to dairy and meat alternatives. However, one of their greatest expectations is that products made with plant protein mimic the expected taste and texture of traditional dairy and meat counterparts. We can help.
Plant proteins do not function the same as meat and dairy proteins. They possess different functional properties in terms of water binding, gelation, foaming and emulsification. As such, it is often difficult to deliver the desired functional performance and flavor. Therefore, it is imperative to understand protein functionality and interactions and impact on processing parameters with hydrocolloids, starches and other ingredients.
ROVITARIS®, BEKAPLUS®
We have several proprietary technologies that enable development of a wide range of textures. We have options for fibrous and emulsified texture as well as textured vegetable protein to add “meatiness” and bind. Our ever-evolving portfolio of options brings customers inspired innovation delivering unique and novel food applications.
Vegan, vegetarian, flexitarian Applications:
- Meat Alternatives (Burgers, Hot Dogs, Deli Meats, Nuggets and Fish Sticks)
- Cheeses
- Dips
- Sauces
- Plant-Based Milks and Creamers
Key trends:
- Vegan / Vegetarian / Flexitarian Diets
- Free-from
- Alternative Proteins
- Health & Wellness
- Convenience
- Environmental Responsibility
Ready to collaborate?
Let our experts help you troubleshoot with applied science and application know-how.