New tides for fish alternatives: GoodMills Innovation expands Vitatex portfolio

24 Sep 2021 --- GoodMills Innovation is launching texturates made from wheat, soy and peas, as part of its Vitatex brand. The texturates are ideal for the production of fish alternatives, as well as meat substitutes. 

From a sensory point of view, GoodMills says that end products based on Vitatex are “particularly convincing” due to their fibrous texture. 

Speaking to FoodIngredientsFirst, Katharina Haack, product manager for health and nutrition at GoodMills Innovation, says the “meaty” texture is the standout feature of the Vitatex range. 

“As with all food, achieving excellence on one level isn’t enough. The overall blend of appearance, texture, aroma and taste must convince the consumer. This means also overcoming challenges like the off-notes associated with certain plant texturates. For example, cereal and beany notes have to be minimized or masked.”

GoodMills Innovation works with carefully selected sources to get the best raw materials with defined quality characteristics. 

GoodMills Innovation says vegan seafood is in especially high demand.“Achieving the right flavor is also vital when it comes to creating an outstanding meat-like taste experience,” Haack continues. “Thanks to today’s specialty flavors and spices, sophisticated results can be realized and remaining off-notes remedied at the same time.”

The high protein content adds nutritional benefits and, thanks to the high water-binding capacity of the texturates, individual consistencies can be created. 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.

Plant-based seafood in demand
Not only is the plant-based market booming for meat alternatives, but GoodMills also flags vegan seafood is in especially high demand. 

“The fish alternatives market is relatively unsaturated yet and hence offers much scope when it comes to product development. Currently, our prototypes include tuna replacement and processed applications such as vegan fish fingers – the next level to achieve will be to mimic authentic fish and meat cuts, for example fillets. That is still a big challenge and we’re working hard to find convincing solutions,” explains Haack. 

According to a survey from ProVeg International, 85% of respondents who follow a solely plant-based lifestyle report a lack of on-shelf choices, especially when it comes to seafood alternatives.  

As such, GoodMills’ latest products enable manufacturers to position themselves in a popular and still relatively unsaturated market. 

Vitatex can replicate canned tuna and classic to-go snacks such as wraps and sandwiches. Fish and chips, fish fingers or fishcakes can all be converted into vegan forms with Vitatex, the company notes.

Further, manufacturers can develop a broad application portfolio within the meat substitute segment, such as vegetable counterparts of beef patties, meatballs, bolognese sauce, chicken nuggets, Vienna sausages or schnitzels. Those prototypes have been successfully formulated in GoodMills Innovation’s proprietary GoodMills Innovation Center. 

Recreating an authentic bite  Off-notes can be successfully remedied with special flavors and spices; the company also offers various customized solutions on request.
By implementing new extrusion technology and adding soy and peas to its raw material portfolio, GoodMills has been able to elevate the sensory quality of fish and meat substitute products. 

When imitating fish or meat, the texturates are rehydrated and processed with other ingredients. 

“The meat alternative segment is definitely in a more mature stage than the fish replacement sector. Hence the latter currently offers huge potential but also the meat alternatives sector is far from exhausted. This portfolio has become very versatile in the past years and now it is about to deliver excellent products to stand out from the crowd,” notes Haack.

“Whether it is for fish, meat or dairy replacements – due to an ever increasing range of different plant-based ingredients and the growing application know-how from ingredients- and food manufacturers alike, more and more sophisticated products will come to life.”

Because of their authentic fibrousness, Vitatex can substitute fish and meat products that closely replicate the original dish, with the added benefit of being 100% vegetable. 

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.

By Elizabeth Green

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