From vegan salami as a hot or cold topping for bread and pizza, to Italian salami stick alternatives – ingredients specialist Loryma has developed concepts that authentically replicate the specific visual and haptic properties of their meat-based counterparts. The wheat texturates of the Lory Tex range form the structure-giving base, while the choice of wheat-based […]
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Start-up Meala FoodTech is breaking new ground in cleaning up labels in meat analogues using veggie protein. Meala’s proprietary platform creates functionally activated proteins designed to replace 1:1 methylcellulose and other hydrocolloid and gums widely used in meat replacements as binding and gelling agents. Meala’s multi functional proteins vastly improve the texture of meat alternatives […]
Dietary fibres contribute significantly to a healthy lifestyle and general wellbeing. Industrially produced resistant wheat starches such as Lory Starch Elara are only partially digested in the small intestine, if at all, and are therefore hardly absorbed. As a result, they are ideally suited for enriching functional foods in terms of fibre content.
Ynvisible develops and produces e-paper displays, which are cost-effective, extremely low-power, thin, and flexible to use. The e-paper displays are printed on PET plastic substrates using the company’s roll-to-roll process. The e-paper is a thin, flexible, and cost-effective solution that features an optimal price/performance ratio and a wide range of possible applications. Ynvisible e-paper is […]
Mondi, a global leader in packaging and paper, has launched Hug&Hold, a recyclable, paper-based solution to replace plastic shrink wrap for PET bottle bundle packs.
Results of a recently published clinical study demonstrated that AstaPure Arava [1] by Solabia- Algatech Nutrition can have a beneficial effect on the immune system and well-being. A key function revealed in the research was significant reduction in the stress hormone cortisol, coupled with positive changes in the gut microbiome, interacting along the full continuum […]
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GoodMills Innovation has introduced a 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.
The company exhibited its offerings with a plant-based butcher store: Peas, soy and wheat, the raw materials for VITATEX texturate, hung from the butcher’s hooks. These raw materials can be used to produce a wide range of vegan and vegetarian applications that faithfully replicate conventional products based on pork, beef and poultry.
Jutta Schock, Head of Marketing at GoodMills Innovation, commented: “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.”
There are great parallels in the processing of VITATEX texturates, too, as manufacturers can use the same machines for the production of 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.
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.
Thanks to their good water-binding properties, the new texturates can also be used to create individual consistencies.
February 2025
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