New Proteins, New Possibilities
Products derived from plant-based protein sources are now mainstream. From health issues, to environmental and sustainability concerns, there are many reasons for the trending movement to more sustainable lifestyle and diet choices. One of the greatest expectations of consumers is that products made with alternative proteins sources mimic the expected texture and taste of their traditional meat and dairy counterparts.
Plant-based 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.