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
Optibar is a specific blend of collagen peptides optimized for bar production. It has excellent solubility, so it creates pleasantly smooth bars with an indulgent mouthfeel that lasts throughout their shelf life – even at very high protein levels of as much as 60%. When used as a sugar-free binder in cereal bars, the sugar content can be minimized and appropriate “low sugar” or “no sugar” claims can be made in bars that stay pleasantly crunchy throughout their shelf life. Gelita USA;
Sergeant Bluff, Iowa
www.gelita.com
Enhancing taste
Sante and CTC (clear tomato concentrate) utilize the naturally occurring components in the tomato to help elevate the eating experience with clean label ingredients. The umami and kokumi components within Sante allow for significant salt reduction and/or added sugar removal from some applications, while Lycofibers add pleasing mouthfeel with the opportunity to remove unwanted ingredients like emulsifiers. From improved taste to overall composition and texture, these ingredients give a variety of food applications a natural upgrade, all sourced from tomatoes.
Lycored; Branchburg, N.J.
877-592-6733; www.lycored.com
Stevia for sugar reduction in beverages
SoPure Andromeda products are fully natural stevia-based sweetener blends suitable for formulating clean label beverage products. This product provides superior taste performance with enhanced fresh fruit flavors that neutralize bitterness and minimize aftertaste while offering faster onset of sweetness and a 100% natural, plant based clean label. It addresses crucial taste and cost concerns that beverage manufacturers face today while providing up to 64% in cost savings on sweetener components compared to traditional sugar.
Howtian Group; Iselin, N.J.
480-586-0015; www.howtiangroup.com
Sugar free sweetener from apples and pears
Keto-Fructose, a plant-based sugar alternative, offers sweetness while preserving all the vital functionalities of sugar. This breakthrough enables food and beverage manufacturers to craft healthier, sugar-free products that consumers will love, without compromising on taste, texture or shelf-life. Derived from apples and pears through an exclusive fermentation process, this product seamlessly replaces sugar in a diverse array of applications including chocolate, baked goods, fruit fillings, glazes and beverages, mimicking the flavor profile of sugar and making it an ideal replacement for reducing sugar content without losing the beloved taste consumers crave.
Fooditive Group; Rotterdam, Netherlands
+3 10 316 0559; www.fooditivegroup.com
Fava bean protein isolate
Nutralys Fava S900M fava bean protein isolate is the first protein isolate derived from fava bean, the company claims. Delivering 90% protein content across various applications including meat substitutes, non-dairy alternatives and baked goods, this product also offers a clean taste, light color and functional excellence while meeting the demand for sustainable, nutritious and indulgent plant-based foods. Its high protein concentration allows for low usage ratios, making it an attractive option for food brands looking to optimize formulations and cost-in-use.
Roquette; Lestrem, France
+33 3 23 55 40 00; www.roquette.com
