Marbling plant-based meats
Marbled steaks and bacon with meat and fat layers are standards in the meat segment.However, offerings in the plant-based alternatives category often lack marbling or fat layers and an authentic, fibrous structure. The ingredient supplier has joined forces with portioning system manufacturer Handtmann. Planteneers’s fiildMeat and fiildTex series are the bases for these meat and fat alternatives, which are produced with a flexible coextrusion system from Handtmann. The products can be plant-based alternatives to steak, filet strips or bacon. The size and shape of the final products can be adjusted to customer desires, as can the definition of the fat layers. Depending on the fat ratio and the machine setting, asymmetrical fat marbling is possible.
Planteneers GmbH; Ahrensburg, Germany
+49 (0)4102 / 202 191; www.planteneers.com
Plant-based butter substitute
Beleaf PlantBetter, a plant-based butter substitute, has been launched in North America after a successful year in Europe. It’s a proprietary blend of oilseed and tropical oils along with oat milk and other natural ingredients. It matches the sensory qualities, versatility and functionality of traditional dairy butter and can easily be integrated in current production processes. It captures the distinctive aroma, taste and texture of traditional butter and is composed of easily recognizable ingredients from all-natural sources. Initially designed for bakery applications – other applications will come later -- the ingredient provides sensory excellence, cost savings, reduced input price volatility and easy processing.
Bunge; Chesterfield, Mo.
www.bunge.com/North-America
Upcycled certification
The vendor’s Kerr business announced it will offer a selection of products from its fruit and vegetable portfolio that are Upcycled Certified. The certification will allow Kerr to provide customers with more sustainable growth solutions that appeal to a wider consumer base. The Upcycled Certified Standard was developed to reduce food waste and promote an upcycled food economy, in this case certifying that the products might have gone to waste, allowing customers to purchase upcycled fruits and vegetables while providing sustainable growth solutions. The certification process is extensive, requiring a thorough evaluation of the entire supply chain. Companies that receive certification contribute to a renewable food chain. Initiatives such as these can lead to positive and long-lasting environmental impacts.
Ingredion Inc.; Westchester, Ill.
800-910-5377; www.kerrbyingredion.com.
Next generation protein and cereal bars
