As the demand for affordable yet high-quality plant-based foods continues to rise, Planteneers, a leading German company specializing in customized plant-based products, is stepping in to support manufacturers eager to innovate.
Innovative Production Techniques
Using their cutting-edge system, the fiildMeat S 111404, Planteneers produces alternatives to traditional cold cuts like lyoner, fleischwurst, and salami. This advanced method combines functional plant proteins with hydrocolloids, striking a balance between cost-effectiveness and top-notch flavor and texture.
To drive down production expenses, Planteneers found that they could eliminate modified starch from their recipes. By skillfully selecting and balancing various hydrocolloids, they ensure that their products can be easily sliced with high-speed industrial machines.
Focus on Protein Selection
A key part of their strategy involves protein selection. The company uses soy protein concentrate, celebrated for its great functionality, favorable amino acid profile, and neutral flavor. This choice also retains a less processed form compared to protein isolates. Additionally, they incorporate pea protein to bolster firmness and stability, with both ingredients sourced locally from Europe, minimizing transportation distances.
One challenge with soy protein concentrate is its darker color in comparison to isolates. To counter this, Planteneers carefully measures coloring foods to maintain a fresh and natural look in their final cold cuts, mindful of their limited heat stability.
Ongoing Innovations
Processing plant-based meat products effectively requires attention to detail, particularly regarding shear and temperature. These factors are crucial for achieving an appealing texture that consumers will enjoy.
At Planteneers’ Stern Technology Center, a dedicated team of technologists and application researchers conducts simulations and trials in pilot plants. This hands-on approach allows them to fine-tune recipes, producing economical formulations that cater to consumer preferences for flavor, color, and texture.
Recently, the company launched an exciting new line of meat alternatives made from mycoprotein, featuring their functional systems, fiildMeat P and fiildMeat S. These innovations aim to attract health-conscious shoppers, proudly marketed as “high in fiber” or a “source of fiber.”
Earlier this year, Planteneers teamed up with Handtmann, a frontrunner in food processing technologies, to create a marbled, fat-laden steak substitute that brings something novel to the market.
Planteneers observes that plant-based alternatives align with significant consumer trends, including sustainability, animal welfare, and the growing appetite for protein. Their commitment to this sector reinforces their belief in the vast potential for growth in the plant-based market.
Source: Vegconomist