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FiE 2015 Preview: Innovative Meat and Soy Alternatives

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FiE 2015 Preview: Innovative Meat and Soy Alternatives

FiE 2015 Preview: Innovative Meat and Soy Alternatives
November 23
10:09 2015
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GoodMills Innovation will introduce two new products during FiE (booth 6T38) – Wheat texturates in the form of flakes will complement the WHEATMEAT® core range, allowing for the creation of vegetarian and vegan dishes, minced meat substitutes as well as bakery and snack fillings. The second innovation is YePea (toasted pea meal), which offers a non-GMO and allergen-free alternative to soy grits. The company will also present its comprehensive Clean Label portfolio of functional flours, process flours and high-fibre milled wheat products.

The extruded WHEATMEAT® flakes are characterised by their high water binding capacity and are especially suitable for adding texture and structure to bakery and snack fillings as well as for the production of meat-free hamburger patties. Based on high-protein wheat fractions, the flakes can achieve end products with up to 76 per cent protein, depending on the amount used. Thus, snacks and dishes containing WHEATMEAT® flakes can form a valuable part of a healthy diet, particularly for the growing number of vegetarian and vegan consumers.

GoodMillsInnovation2October2015GoodMills Innovation’s second new product, YePea (an abbreviation of yellow pea) is derived from the yellow-podded snow pea. This almost forgotten legume was rediscovered by the company during a research project. The new product is an alternative to soy grits, which are often used in baking mixes, bread recipes and small baked goods to improve texture. The toasted and coarsely ground peas enhance water binding capacity and provide a soft texture. Additionally, baked goods gain an appealing nutty flavour. Allergen labelling on the end products is not required. YePea’s raw materials, all of which are non-GMO, are grown in Europe.

“We are delighted to be able to use FiE as a platform for our two latest product launches,” says Michael Gusko, Managing Director of GoodMills Innovation. “By offering tasty meat alternatives and ingredients that are free from allergens and genetic engineering, we are enabling manufacturers to respond to current trends in different ways. Our wide-ranging portfolio is the ideal base from which to create innovative concepts. Whether the aim is health, wellbeing, Clean Label or process optimisation, our products are suitable for versatile demands and positionings.”

GoodMills Innovation has its headquarters in Hamburg, Germany. It is a joint venture between Europe’s leading milling enterprise, the GoodMills Group, and the global ingredients manufacturer Palsgaard, which is based in Denmark. For further information visit www.goodmillsinnovation.com.


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