GoodMills Innovation debuts Vitatex plant-based texturates for meat-like formulations
15 Mar 2022 --- Grain expert GoodMills Innovation has unveiled a new range of Vitatex plant texturates using peas, soy and wheat that replicate pork, beef and poultry formulations.
The company posits that manufacturers can use the same machines used in meat processing for the production of vegetable mince, patties, nuggets or schnitzels. As a result, companies do not need to make significant investments to produce plant-based meat alternatives, GoodMills Innovation claims.
“The wheat-based Vitatex and Wheatmeat flakes and the soy-based flakes can be used especially for product applications with a coarser texture such as vegan minced meat products,” Jutta Schock, head of marketing, GoodMills Innovation tells FoodIngredientsFirst.
The soy Chunks XL are suitable for applications with long-fiber structures, such as vegan Schnitzel or nuggets.
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.
Simulates the texture of meat
Vitatex has a meaty and fibrous texture and is high in protein which allows it to replicate meat. The high protein content adds nutritional benefits and the product’s high water-binding capacity facilitates the development of individual consistencies.
Vitatex has a meaty texture and is high in protein.
In addition, they add texture and structure to both convenience and hybrid products. Products made with Vitatex are also well-suited for the frozen food sector. By implementing extrusion technology and adding soy and peas to its raw material portfolio, GoodMills Innovation has been able to elevate the sensory quality of its meat substitutes.
“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,” says Schock.
“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.”
The texturates are suitable for a wide range of coarse- to fine-fiber applications from tuna substitute and vegan fish fingers, crispy baked fish, Bolognese sauce, chicken nuggets, Vienna sausages or schnitzel.
Different granulations promote customization
The Vitatex range is available in different sizes or granulations and is easy to process. For the production of alternative end products, conventional meat and fish production equipment can be used, as well as mixers and stirrers from the bakery sector.
The company launched Vitatex texturates in 2021 as an alternative for the production of fish alternatives and meat substitutes. From a sensory point of view, Vitatex are “particularly convincing” due to their fibrous texture.
GoodMills Innovation will exhibit at the international trade fair for the meat industry, IFFA, in Frankfurt until 19 March.
By Inga de Jong
