Novozymes launches natural enzyme for improved plant-based meat texture
02 Oct 2023 --- Novozymes has unveiled a new product that promises to shake up the plant-based meat industry by improving the texture and reducing the ingredient list of plant-based meat alternatives.
Vertera ProBite is a natural enzyme that can transform plant proteins into fibrous structures that mimic the mouthfeel and bite of animal meat.
The product addresses the main consumer barriers to choosing plant-based meat products, such as texture, taste and label transparency. According to Novozymes, Vertera ProBite can help manufacturers create plant-based meat products with advanced texture and consumer-friendly labels without compromising sustainability or nutrition.
“This product launch represents a significant milestone in the plant-based meat sector. Vertera ProBite has the potential to redefine the consumer experience by improving the texture issue and, at the same time, enabling a more consumer-friendly label. Two areas which are still hindering the widespread adoption of plant-based alternatives,” says Birgitte Schou Borch, head of the Plant & Food Business at Novozymes.
Tackling texture
Vertera ProBite uses MTGase (microbial transglutaminase E.C. 2.3.2.13), an enzyme that binds proteins together and creates a more realistic and satisfying mouthfeel for consumers of plant-based meat alternatives.
Vertera ProBite is approved as a processing aid, meaning that it does not need to be mentioned on the final product.
Novozymes is working on a more “consumer-friendly label” and achieving an improved texture for its foods.This offers a significant advantage for the plant-based meat industry, eliminating potential consumer confusion and increasing transparency and simplicity, the company notes.
Vertera ProBite also has the benefit of being a liquid product, which makes it easy to dose and handle during food production.
The industry is increasingly tackling the problem of texture in plant-based foods. In a recent interview with IFF, the company highlighted how better binders for plant-based will broaden the plant-based category adoption.
Novozymes on the move
In recent developments relating to Novozymes, the company and Arla Foods inked a deal to develop advanced protein ingredients using precision fermentation.
Novozymes also raised the bar for texture and shelf life in baked goods this year. The company’s Novamyl BestBite, is putting texture at the forefront of baking while delivering significant improvements in freshness by improving shelf life and lowering food waste.
The company’s Novamyl range and its toolbox of freshness solutions target food waste, a key concern across the industry.
In other business moves, Novozymes expanded its partnership with Azelys, allowing Azelis to distribute Novozymes’ bio-based agriculture (BioAg) solutions, including its portfolio of microbial inoculant, biostimulant and biocontrol solutions, in Malaysia.
Edited by Marc Cervera
