FDBusiness.com

Simple production of vegetarian Bolognaise and other meatless foods

 Breaking News
  • Nestlé Inaugurates New Nescafé Dolce Gusto Production in Vietnam Nestlé has inaugurated a new Nescafé Dolce Gusto capsule production line in Dong Nai Province, Vietnam. The site will process an expected 2,500 tons of coffee per year (equivalent to 130 million capsules), using high quality coffee beans from Vietnam. This volume is expected to increase in the coming years. The investment reflects Nestlé’s clear focus on high-growth, [...]...
  • Pink Lemonade Yogurt? Arla Brings Indulgence to New Markets Arla Foods is to expand its successful Finnish brand, Ihana, into new markets with the premium yogurt range being launched in Denmark and the UK. Meaning ‘wonderful’ in Finnish, Ihana was launched through an extensive brand launch in 2016 in Finland with an iconic new design. Indulgence is one of the few areas in growth within [...]...
  • Process Components Announces Kemutec Expansion into Netherlands Process Components has announced the expansion of subsidiary company Kemutec in Europe, with the long-established manufacturing brand opening a new office in the Netherlands. The move forms a key part of its global strategy to extend its global territories, significantly grow its revenues and create new jobs. Kemutec has more than three decades’ worth of heritage in [...]...
  • Packaging Automation Supports the Reduction in Plastic Packaging Waste With the launch of the UK Plastics Pact to address the impact plastic waste is having on the environment, retailers and manufacturers are more conscious of single use and non-recyclable plastics and want to cater for the green consumer. The industry is turning to various kinds of eco-friendly packaging with the aim of reducing plastic [...]...
  • Glanbia Cheese Joint Venture to Build New €130 Million Mozzarella Cheese Facility Glanbia Cheese, the joint venture business between Glanbia plc and Leprino Foods, plans to build a new, world-class mozzarella cheese manufacturing facility in Portlaoise, County Laois, Ireland. A site for the new facility has been identified at the recently established Togher National Industrial Estate in Portlaoise. A total of €130 million will be invested in [...]...

Simple production of vegetarian Bolognaise and other meatless foods

May 10
14:26 2016

Vegan-BologneseVegetarian alternatives to meat and sausage remain a strong trend. Much of this is due to the growing number of flexitarians, people with substantially reduced meat consumption. To address this target group, Hydrosol has developed a system solution that lets manufacturers offer a wide range of meatless products, including vegetarian sausages like wieners, bockwurst, hot dogs and liver loaf, as well as vegetarian ground “meat” that can be used in various applications.

“With our all-in compound from the HydroTOP VEG series, producers can make semi-finished products for individual further processing, as well as finished products that are ready to eat,” reports Carsten Carstens, Hydrosol R&D Meat Products. “Thus, with just one system many different vegetarian ground meat alternatives are possible, that can address different customer groups and thus open up promising new marketing opportunities.” For large-scale users like cafeterias and caterers, the semi-finished products in logs or preground form provide the basis for many different foods. Industrial manufacturers can use them to produce a range of vegetarian retail items.

For example, this vegetarian ground is an excellent basis for vegetarian bolognaise sauce, hearty stews and soups, chili sin carne and lasagne. It’s also ideal for making “meat” crumbles for tacos, frozen pizza and ravioli. Like real ground meat, the meatless version is freeze-thaw stable. It is equally suitable for frozen foods, canned foods and sauces in jars. The enjoyment value is just as high – the vegetarian ground has exactly the same taste as the animal product, and fries just as crispy. The products have the familiar mouth feel that consumers are accustomed to from conventional ground meat, so meat eaters will enjoy them too.

HydroTOP VEG also meets the expectations of consumers who are mindful of their nutrition. Carsten Carstens notes, “We use soy and egg white protein. That makes this all-in compound free of dairy products, as well as gluten and phosphates. The seasoning is completely free of flavour enhancers like monosodium glutamate. And of course we use natural colours.” Production is also very straightforward. HydroTOP VEG is a hydrocolloid-protein combination with emulsifying and stabilising components. It contains all the ingredients for the complete formulation, including a mild basic seasoning that can be enhanced as desired. It needs only be stirred together with water, salt and vegetable oil, formed, and then cooked. The vegetarian ground product is then ready for further processing.

This new all-in compound allows easy production of a wide range of high-quality products that address the ongoing trend to meatless alternatives. Their high protein and low fat content meet the highest nutritional demands, while the finished products offer excellent appeal.

Hydrosol, headquartered in Ahrensburg near Hamburg, is a supplier of food stabilisers, with 16 subsidiaries around the world.

About Author

admin

admin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • September 5, 2018Int'l Food Products and Processing Technologies Exhibition (WorldFood Istanbul)
  • September 15, 2018iba
  • September 25, 2018PPMA Show 2018
  • September 27, 2018Int'l Fruit Show (eurofruit)
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements