Plant power: Hydrosol and AOT develop texturates with structure “similar to muscle tissue” from sunflower
05 May 2020 --- Specialist in stabilizing and texturing systems, Hydrosol, has teamed up with raw materials supplier All Organic Treasures (AOT) to offer customers in the plant-based meat alternative space a wider range of products with individualized and exclusive solutions. The focus is on allergen- and GMO-free protein sources with a positive image, like sunflower. The collaboration comes at a time when plant-based alternatives to meat remain in high demand by consumers, and this interest has scarcely been affected by the coronavirus outbreak. Notably, awareness of the importance of sustainable and balanced nutrition is also rising worldwide.
According to Florian Bark, Product Manager Meat and Meat Alternatives, Hydrosol, consumers’ choices are driven by health, environment and animal welfare concerns more than ever before. “The pandemic has increased the awareness for the necessity of a balanced lifestyle and consumers want to eat healthy, especially at this time,” he tells FoodIngredientsFirst.
Industry experts expect to see continuous growth in plant-based alternative products in the coming years.
Sustainable options
According to Fabian Breisinger, Managing Director AOT, the company’s Sunflower Family brand is already successful in food retail with the SonnenblumenHACK product. “We have built a special reputation and capabilities in the area of sunflower protein-based vegan products, like burger ready mixes. Our plant-based proteins, especially Heliaflor, are derived through the partial de-oiling of high-quality raw materials,” he explains.
Hydrosol uses different texturates for the production of meat and sausage alternatives – for example, a wet texturate with a structure similar to muscle tissue for plant-based filet strips (pictured above).“During production we take special care to protect their beneficial properties. As a result, our products retain their native protein structure and content of important nutrients like B vitamins, secondary plant substances and minerals. This distinguishes them from conventional protein products. The functional properties, especially those of our sunflower protein, are further significantly affected only by the production process,” he notes.
The proteins are a by-product of the sunflower oil production process, so there are clear advantages in terms of sustainability. They can be made available in abundant amounts. “Especially in Europe, there is a lot of raw material for production available and so we start thinking local with this new product range,” adds Bark.
Hydrosol uses three different texturates for the production of meat and sausage alternatives – a dry texturate for plant-based mince like burger patties, a dry texturate with fibrous texture for foods like nuggets, and a wet texturate with a structure similar to muscle tissue for plant-based filet strips.
“Plant-based muscle tissue alternatives remain a big challenge for the industry,” notes Bark. “Their authentic meat-like structure gives wet texturates from plant protein great potential. With the expertise of AOT as manufacturer of these sunflower protein wet texturates, and our knowledge of stabilization and texturing of plant-based meat alternatives, we can develop a broad spectrum of individual product solutions that give our customers unique selling propositions on the market.” Another plus point is that the texturates are available in conventional as well as organic versions.
A promising future ahead?
The snack and ready-to-eat market is well suited for such products. All minced meat products provide a lot of space. “Many products like meatballs or cevapcici can already be offered in excellent plant-based quality. Also the area of fish alternatives will become more and more important in the future. Therefore, we are starting to develop our own TVP range together with the protein manufacturer AOT,” says Bark.
“Convincing the consumer regarding the taste and texture of the meat alternative products will be still a challenge,” he reveals. To be successful with the average consumer or even with heavy meat eaters, the products need to be close to the animal based and well-known “original.”
There remains the challenge of getting the color and flavor of the sunflower texturates just right, for example to avoid unpleasant aftertastes. “Sunflower texturates are naturally dark. For sausages, burgers and other ground meat alternatives that’s not a problem – in fact it’s a benefit. But for nuggets or filet strips that are supposed to be like chicken, a light color is naturally preferable. We can adjust for this very well through combination with other protein concentrates. In our Plant Based Competence Center, we have already been getting very good results in a range of application tests,” reports Bark.
With the future blending of the knowledge of both companies, Hydrosol will go a step further and work closely with AOT right from the development of texturates. “This way, we can create exactly the texturates that our industry customers need for their final products. This exclusivity is of immense benefit to all concerned,” adds Bark.
“At a time when meatless products are steadily gaining importance, we want to use German and European raw materials to bring to market sustainable products that are free of soy and wheat. The collaboration with a company like AOT, with its extensive expertise in the sustainable manufacture of plant-based proteins, is thus a logical step for our future portfolio growth,” says Dr. Matthias Moser, Managing Director Hydrosol.
“The plant-protein trend is a key movement for those consumers that are willing to reduce their meat consumption. With the continuing transformation of the food sector and new requirements, this trend appeared to be a good way for manufacturers to leave their own footprint in this new trend,” adds Bark. The offer and diversity of products will increase drastically – and the shelf space in stores for plant-based products will increase at the same time, he remarks.
“Whether for ethical or environmental reasons, reduced meat consumption is the future of the food industry. This is even more important in view of the need to supply a growing world population with sustainably sourced, protein-rich meat alternatives,” concludes Dr. Moser.
By Elizabeth Green
