The upcoming autumn trade fairs PBWE in London and FiE in Frankfurt are marked by three main themes at Planteneers: cost optimisation, clean-label innovations, and enjoyment. As an example of cost-optimised solutions, the plant-based experts present a functional system that can develop a wide range of whole cuts such as plant alternatives to Lyon, meat sausage, and salami.
Authentic taste experiences with the shortest possible list of ingredients are on the path to growth, says Planteneers. More and more consumers are paying attention to clean-label products in plant-based foods. For this focus area, Planteneers presents wheat protein-based solutions that offer a high protein content and exceptional functionality, described as particularly effective in replicating the compact texture required for salami and other cured meat alternatives.
Another example is a system solution for marbled, vegetable steaks with a fine fibre structure. The size, shape, and fat marbling of the end-products can be adapted to the specific consumer requirements. According to Planteneers, the cost-optimized solutions enable manufacturers to offer consumers affordable plant-based foods without compromising on quality, texture, or taste.
An array of innovations for attendees to sample
Trade fair visitors can sample plant-based salami and salami sticks, which Planteneers will be presenting at PBWE and FiE. The snacks in Cheddar style bring clean-label solutions for alternatives to cheese and dairy products, offering an increased protein content of seven percent and enriched with micronutrients.
The plant chicken breast, which Planteneer presents at FiE, is produced with mycoprotein, which contains all the essential amino acids and offers a high fibre content. In addition to plant-based chicken breast, the function system can also be used to produce plant chicken chips or nuggets.
In addition, Planteneers has also developed solutions for meatballs, meatballs, and burger patties as well as for various sold cuts based on mycoprotein versions. At FiE, trade fair visitors can try the vegetable chicken breast in the Cooking Show – together with the cost-optimised plant-based Steak 2.0, which is also staged in culinary delights.
The other highlights will be shown at FiE at the 3.1C50 booth and at the Plant Based World Expo at stand C22.
More information: planteneers.com
