The easy way to plant-based meat alternatives: At IFFA, GoodMills Innovation presents its new range of VITATEX® plant textures which can be used to authentically replicate various meat concepts. And when it comes to processing, the same machines can be used to produce both meat and meat-alternative products.
Visitors to the GoodMills Innovation booth at IFFA will at first feel as if they are in a familiar “meat” environment.
However, the company is showcasing its offerings with a plant-based butcher store: Peas, soy and wheat, the raw materials for VITATEX® texturate, hang from the butcher’s hooks. They can be used to produce a wide range of vegan and vegetarian applications that faithfully replicate conventional products based on pork, beef and poultry.
There are great parallels in the processing of VITATEX® texturates, too, as manufacturers can use the same machines to produce vegetable mince, patties, nuggets or schnitzel as for meat processing, with no major investments necessary. Texturates pre-swell and are then further processed in a cutter or grinder in the same way as ground meat.
This means that vegetable product lines can also be produced with VITATEX® using existing meat processing equipment – no major investments are required.
From a sensory point of view, VITATEX® products impress with their meaty, fibrous texture and, from a nutritional point of view, with their high protein content. Jutta Schock, Head of Marketing at GoodMills Innovation: “Texture is the key to an authentic meat alternative and a decisive factor in whether a product is a hit or miss with the end consumer – if the texture is not right, the decision is made:
“The product will not be perceived as authentic and will certainly not end up in the shopping cart next time. So, no compromises should be made here.”
Thanks to their good water-binding properties, the new texturates can also be used to create individual consistencies.
