GoodMills Innovation introduces new texturates made from wheat, soy and peas
With its VITATEX® brand, GoodMills Innovation has introduced new texturates made from wheat, soy and peas. Ideal for the production of fish alternatives such as tuna substitutes and vegan versions of fish fingers, pan- or deep-fried fish, versatile popular meat applications can also be reproduced in a true-to-the-original format.
From a sensory point of view, end products based on VITATEX® are particularly convincing due to their authentic fibrous texture. The high protein content adds nutritional benefits and, thanks to the high water-binding capacity of the texturates, individual consistencies can be created. In addition, they add texture and structure to both convenience and hybrid products. Products made with VITATEX® are optimally suited for the frozen food sector.
The plant-based market is booming, with vegan seafood in especially high demand. According to a survey from ProVeg International, for example, 85% of respondents who follow a solely plant-based lifestyle report a lack of on-shelf choices, especially when it comes to seafood alternatives. As such, GoodMills Innovation’s new products enable manufacturers to position themselves in a market that is popular and still relatively unsaturated: VITATEX® can be used to replicate canned tuna, which is a common ingredient for pizzas and classic to-go snacks such as wraps and sandwiches. Whether it’s fish & chips, fish fingers or fishcakes, all of these specialities can be readily converted into vegan form with VITATEX®.
Furthermore, manufacturers can realize a versatile application portfolio within the meat substitute segment, such as vegetable counterparts of “beef” patties, “meat” balls, “Bolognese” sauce, “chicken” nuggets, “Vienna sausages” or schnitzels. Those prototypes have successfully come to life in GoodMills Innovation’s proprietary GoodMills Innovation Center. During the past decade, the company has demonstrated its application expertise with wheat texturates. By implementing new extrusion technology and adding soy and peas to its raw material portfolio, GoodMills Innovation has succeeded in improving the sensory quality of fish and meat substitute products. To imitate fish or meat, the texturates are rehydrated and processed with other ingredients.
Because of their authentic fibrousness, VITATEX® can be used to make substitute fish and meat products that closely replicate the original dish, with the added benefit of being 100% vegetable. Off-notes can be successfully remedied with the use of special flavours and spices; the company also offers a variety of customised solutions on request.
The VITATEX® range is available in different sizes or granulations and is easy to process. For the production of alternative end products, conventional meat and fish production equipment can be used, as well as mixers and stirrers from the bakery sector.
