Synergies in a broad ingredient portfolio for meats
10 May 2019 | Moguntia
Hybrid products fusing meat and non-meat proteins hold strong potential to cater to flexitarians looking to cut back on their meat consumption for both health and sustainability reasons. This is according to Johannes Tonauer, Manager and Board Member of Moguntia Food Group, which is using IFFA 2019 in Frankfurt (May 4-9) to unify all of the company’s patchwork of product portfolios under one banner. “Hybrid products will be absolutely mainstream, with huge potential for the future,” he tells FoodIngredientsFirst. “We still have the situation of consumers eating either meat or non-meat, but bringing those together for flexitarians will be the future,” Tonauer adds.
This is Rob Wires at the Ian Frankfurt.
I'm here with Johannes Tonauer, who is the managing director of Mogensia Food.
Johannes, what the, it's quite interesting at this event, you're really unifying all your, product portfolios under one banner.
Can you explain a little bit about the strategy and what's how Maunsia is evolving?
Yeah, yes, of course.
Yeah, first of all, welcome to our booth here at Maunsia Food Group, and, as you said, we are unifying.
Our different brands, what we have inside our group during the last years we have separate separated our brands and now we think it's really high time to integrate all of them simply to have a larger assortment and to use all the benefits from the different brands.
So what are some examples of how you Doing this and how some of these brands are kind of working together and some synergies you can find, right, for example, our brand in Dacia is a specialist for marinates for liquid products, and they have a great expertise in this field.
So we are using that and bringing together to Mugusia who on the other hand is a specialist for powder products.
And coming from the traditional products for the meat industry, but now also going more and more into the non-meat sector because this is something with a great potential for the future because I guess that is one of the key themes here at IFA this year is how is the meat industry kind of responding to this rise in vegetarian, vegan, plant-based items.
How does it remain relevant?
Yes, it's becoming more and more relevant because.
We have all the flexitarians, and the flexitarians are responsible for the quantities, so the pure vegans or vegetarians are not so important in terms of quantities, but now more and more flexitarians are here and therefore we have the quantities and therefore it's interesting and As the flexitarians are so so important, the meat industry has a huge potential in doing some hybrid products.
That means meat as a basis, but non-meat products mixing together, reducing the real meat content.
Having the structure, the texture, also the taste, but simply reducing meat and of course people respond to the fact that they shouldn't eat so much meat because it's polluting the environment and all these things, so.
People are doing it and therefore the potential is there and I strongly believe hybrid products have a great future.
What are some, how difficult is it to work with like using spices and other ingredients such as what you're presenting in these types of hybrid products, and how are your kind of your application specialists overcoming some of these technical challenges?
Yes, right, it is a bit different.
You're right, because usually when we are coming from the traditional meat production, the customer has his own meat, let's say.
And here we are bringing a little bit of the non-meat base together with all the spicing with the technological aids and everything what you need.
So for us it's interesting because we are simply then providing a total solution.
And of course you have to train your people you need new talents and you need a good NPD department of course for developing the new products.
What is, what is in the so-called total solution then?
What what what type of, what might be an example of this?
Yeah, you must have some proteins inside which are non-meat proteins, and here we have a whole variety of of of basic products for what we can use it, but every protein, of course, has some specifics, and you must know about that.
And again, you must have a good creative people coming from the NPD.
Do you think hybrid is going to be something that that's quite mainstream, or is it going to be remaining mainstream?
Absolutely mainstream, mega mega trend for the future, huge potential as people are not really doing it.
We, we, we still have this situation, either meat or non-meat, but bringing those together, as I said, for the flexitarians, in my opinion, is definitely the future.
Interesting challenge for the industry moving forward.
Thank you very much, Johannes.
Welcome.
