Vegan lifestyle articles that discuss ways of living in peace with humans, animals, and the environment.
PlantBasedNews.org
July 2017
The new 'stabilizing and texturising system' developed by Hydrosol, a food stabilization company, reportedly creates a meat-like texture using 'HydroTOP High Gel 30', which aids the development of items like vegan nuggets, as well as vegan burgers and patties.
Companies are in race to create most realistic meat-free meats
A new food stabilizer created in Germany will allow meat-alternative
producers to create more 'realistic' meat-style foods that will appeal to
omnivores.
The breakthrough comes at a good time: the meat alternative market is
currently booming, with an increasing number of vegans and veggies - as well
as flexitarians (who reduce their meat intake) - looking for animal-free
meal ideas.
While many are turning their back on animal foods for ethical
reasons, environmental and health concerns also play a part in the growing
sector.
To capitalise on the veggie boom, manufacturers are increasingly seeking
ways to create more meat-like veggie foods.
The new 'stabilizing and texturising system' developed by Hydrosol, a
food stabilization company, reportedly creates a meat-like texture using
'HydroTOP High Gel 30', which aids the development of items like vegan
nuggets, as well as vegan burgers and patties.
Dr Carstens, head of product development for meat and sausage products at
Hydrosol, says: "The system is based on a specific combination of
hydrocolloids and fibers that act as emulsifying and stabilizing components.
First, an emulsion is made with HydroTOP High Gel 30, oil and water.
"This stabilizes the hydratized texturate through thermoreversible gelling,
meaning that heating the formable mass turns it into a product that is
pleasantly firm to the bite.
“In application, the synergies and interactions between HydroTOP and the
protein texturate are used to full effect. High Gel 30 turns the fibrous
structure of the texturate into a meat-like structure.”
The nuggets, which are soya and gluten-free, don't contain any flavor
enhancers or phosphates. They can easily be frozen.
The system is expected to be first used in products on the Scandinavian
market, according to a Hydrosol source, who adds that a range of products
made from plant protein which will be 'closer to meat and fish than ever
before', is being worked on by the company.
A spokesman for Hydrosol said: "[The] new stabilizing and texturing system
comes at a time when all types of consumers, not just vegans, are looking
for innovative product options to reduce their meat intake.
"The growing popularity of new product development on a vegan platform is
substantiated by new product launch data from Innova Market Insights, with a
58 per cent increase in product launches recorded with a vegan claim in 2015
from 2014, with a further 35 per cent increase in 2016 from 2015.
"New product innovation with vegan suitability is not likely to be slowing
down in the foreseeable future, with plant-based milks and meat substitutes
already rapidly moving into the mainstream."
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