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Plant-based ingredients support contemporary food concepts

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Plant-based ingredients support contemporary food concepts

Plant-based ingredients support contemporary food concepts
December 08
09:59 2015
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GMI_Wheatmeat Burger_300dpiThe topics “Clean Label”, “Wellbeing” and “Health” were at the core of GoodMills Innovation’s FiE presence this year. Visitors to the grain expert’s booth were able to learn about ingredients that enable innovative product concepts.

Wheat texturates in the form of flakes are a high-protein meat alternative. They can act as minced meat substitutes for hamburger patties and for vegetarian/vegan dishes, as well as for bakery and snack fillings. The toasted pea meal which is marketed under the brand name YePea® offers the baking industry a non-GMO alternative to soy grits – and according to the FIC Regulations it does not have to be labelled as a possible allergen.

Meanwhile, the company’s versatile Purafarin® functional flours act, for example, as natural alternatives to binding systems based on chemically modified starch. Some Purafarin® products also allow manufacturers to produce Clean Label frozen pizzas.

GoodMills Innovation chose FiE as the launch pad for WHEATMEAT® flakes and YePea®, and it also showcased its comprehensive Clean Label portfolio of functional and process flours as well as fibre-rich grain products.

Thanks to their water-binding capacity, the extruded WHEATMEAT® flakes 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 be used to produce end products with up to 76 per cent protein. Thus, snacks and dishes containing the flakes can form a valuable part of a healthy diet, particularly for the growing number of vegetarian and vegan consumers.

GMI_YePea_13x18The raw material used in YePea® (an abbreviation of yellow pea) is the yellow-podded snow pea – a legume which was almost forgotten until it was rediscovered by GoodMills Innovation during a research project. The resulting pea meal is a perfect alternative to soy grits and can be used in baking mixes, bread recipes and small baked goods where it enhances water-binding capacity and provides a soft texture. End products gain an appealing nutty flavour, and allergen labelling is not required. YePea®’s raw materials, all of which are non-GMO, are grown in Europe.

GoodMills Innovation GmbH 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 A/S, which is based in Denmark. Together with its Polish subsidiary, GoodMills Innovation Polska Sp z o.o, the company employs a staff of 120 in Europe.

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