Pall Corporation, a leader in filtration, separation and purification technology, introduced BeerIoT, a powerful solution for handling data and information, based on the Internet of Things (IoT) technology.
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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.
Ingredients specialist Loryma is expanding its range of functional extrudates that optimise the nutritional values and mouthfeel of applications in the sports nutrition, snack and convenience sectors. The cereal crispies (Lory Crisp), protein crispies (Lory IsoCrisp) and breadcrumbs (Lory Crumb) are available in various shapes, colours and sizes, and are derived from wheat and other raw materials. With additional fields of application, the new product range complements the already well-known Lory Tex texturate, which serves as the basis for meat alternatives.
The cereal crispies of the Lory Crisp range give a crunchy effect to breakfast cereals, muesli and chocolate bars, as well as sweets and baked goods. Depending on the raw material, various attributes such as high-protein, low-fat, high-fibre and sugar- and salt-free can be achieved, as can organic certification.
The protein-rich Lory IsoCrisp made from whey and milk protein is ideally suited for on-trend applications aimed at health-conscious consumers. They bring added bite to fitness bars, granola or other snacks.
Breadings with products from the Lory Crumb range are particularly crispy and protect substrates such as meat, meat alternatives, cheese or potato products during frying or deep-frying. The various blends differ in colouring, nutritional value and shape. Loryma offers extruded breadcrumbs based on maize, rice and potatoes for different types of processing and end products.
Commenting on the new products, Henrik Hetzer, Managing Director of Loryma, said: “Extruded cereal and protein products are currently extremely popular because they combine enjoyment with optimised nutritional values. We are sure that our expanded range will inspire our customers. We can also implement individual wishes in design thanks to our own production capabilities, so there are hardly any limits to creative product development.”
• For more information, visit: www.loryma.de/en
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