Targeting flexitarians: Crespel & Deiters leverages wheat for “grillable” plant-based BBQ alternatives

14 Aug 2023 --- Wheat processor The Crespel & Deiters Group has unveiled wheat texturates to create BBQ-friendly meat-alternative products made with sustainable and innovative ingredients and solutions. 

In a bid to win over more flexitarians, the company says an authentic mouthfeel and taste are crucial. Its wheat texturates can be used by manufacturers to create plant-based versions of grilled classics such as steaks, sausages, burger patties, fish filets and more.

Heating up the market for plant-based BBQ
As people are still firing up barbecues during the summer, The Crespel & Deiters Group is targeting plant-based products that offer an alternative to “saturated-fat-laden” meat. 

The company points out two key advantages of working with them, the first being the focus on sustainability and “future-orientated” food. 

With a growing need for more sustainable foods, plant proteins will increasingly play an important role in the market for years to come. Wheat as a raw material scores high thanks to its multifunctionality and regionality: 

The basis for “grillable” meat alternatives is extruded wheat proteins and wheat-based binding components from Crespel & Deiters.Almost 99% of each grain can be recycled through the production of co-products, thus ensuring a resource-conserving approach to the environment. The use of wheat-based ingredients is another step toward future-oriented end products that encourage consumers to make health or values-based repeat purchases, the company notes.

Tailor-made texture
With the addition of water, texture can be adjusted and tailored to individual applications, as the degree of hydration determines bite strength. 

For a classic American “home-style” burger patty, different shapes and sizes can be combined, and made firm or soft according to individual formulator preference. 

An authentic replica of the original animal-based product is achieved by combining the texturates with the appropriate functional mixture of wheat gluten and starches. The choice of binding system depends on the processing procedures and desired product properties.

The basis for “grillable” meat alternatives is extruded wheat proteins and wheat-based binding components from Crespel & Deiters, which are neutral in taste and smell. This gives manufacturers an unlimited opportunity to individually flavor their products, all of which can be easily produced using standard meat processing equipment.

Crespel & Deiters Group uses only European wheat, at least 75% of which comes from German cultivation. The regional proximity keeps the amount of transport routes and emissions as low as possible and strengthens local agriculture, the company says. 

Edited by Gaynor Selby