Jungbunzlauer’s New Mineral Innovations Improve Taste and Texture of Plant-Based Alternatives
13 Feb 2017 --- In its 150th year, Jungbunzlauer is getting into the dairy and meat alternatives space with the launch of minerals aimed at enriching almond, walnut and pea drinks and improving the taste profile. As the dairy and meat alternatives sector is gathering momentum with more consumers either switching to a plant-based diet or diversifying to include more and more alternatives, Jungbunzlauer has responded with innovative offerings to help “customers achieve safe and tasty products.”
Cow milk is well known for its contribution to the daily calcium and other minerals uptake whereas dairy alternatives such as almond, walnut or pea drinks naturally are not that rich or even very low in minerals.
Jungbunzlauer minerals can be easily used for mineral fortification to achieve or even to overachieve the mineral profile of cow milk and thereby make end products healthier.
Additionally Jungbunzlauer minerals can help to improve the taste profile as plant based products are known for providing off-tastes like bitterness or astringency due to e.g. the high contents of phytochemicals.
According to Jungbunzlauer, using its minerals at a very low dosage can improve the balance of the product, help it taste creamier and sweeter.
The same minerals can also be helpful during processing of plant based protein drinks to prevent fouling, the formation of deposit of proteins and minerals during thermal treatment. This enables customers to reduce costs as shutdowns and cleaning can be minimized.
“Meat alternatives like vegan/vegetarian sausages, cold cuts are rather immature, so that there is hardly any information concerning food safety and shelf life. Jungbunzlauer has conducted a microbiological study with its lactates blends in a vegetarian meat ball matrix and could gain knowledge how to reduce food safety risks and prolong shelf life,” says the company.
“Furthermore Jungbunzlauer offers a broad range of products which perfectly fits to meat alternatives. Xanthan Gum can improve the texture and match therefore the meat experience. sub4salt, lactates blends and ERYLITE can not only improve the taste but make the end product even healthier by lowering sodium and sugar content.”
The Swiss-based international company, whose roots date back to 1867, is specialized in citric acid, xanthan gum, gluconates, lactics, specialties, special salts and sweeteners and many derivatives thereof. Jungbunzlauer is utilizing renewable raw materials like starches or sugar and the natural process of fermentation to manufacture its products and they are readily biodegradable and ecologically safe.
The Group operates manufacturing plants in Austria, Canada, France and Germany, and has worldwide network of sales companies and distributors with a thorough understanding of products, markets and applications form the basis of Jungbunzlauer's high level of market and customer proximity.
2017 is its 150th anniversary and The World of Food Ingredients recently interviewed, CEO Tom Knutzen about current business plans.
Read the full interview here.
by Gaynor Selby
