KaTech

Ingredion plant-based cheeseburger

© Ingredion
Guest Posts

Guest Post: Veganuary 2025 Heralds the Year of Clean Label in Plant-Based

Veganuary began in 2013 and has today evolved into a highly influential global movement, transforming how millions approach their diet each January and beyond. In this article, Matthieu Bertoux, Marketing Director EMEA, Ingredion, looks at the manufacturing and consumer trends that are making plant-based eating more accessible than ever before. Veganuary was conceived around a kitchen table in York, UK, and last year, 25 million people worldwide participated in the initiative [1]. Whether or not 2025 sees a consecutive annual increase in the number of people getting involved, Veganuary has been part of a seismic shift in the eating habits of European consumers. Interestingly, the number of people practicing strict plant-based diets has not exploded. Instead, people who have been inspired to try plant-based foods, have discovered …

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Manufacturing & Technology

Webinar Recap: Proteins and Fibres – Identifying Winning Solutions with KaTech Ingredient Solutions

Discover the intricate world of plant-based product development in our latest webinar recording, titled ‘Proteins and Fibers: Understanding the Essentials for Plant-based Formulations’. Jocelyn Hernandez, Senior Project Manager at KaTech, takes you through the complexities and nuances of selecting the right proteins and fibers for exceptional plant-based products. Display “KaTech Webinar – Proteins and fibres: Understanding the essentials for plant based formulatio” from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “KaTech Webinar – Proteins and fibres: Understanding the essentials for plant based formulatio” directly Navigating the Diverse Landscape of Plant Proteins and Fibers The webinar explores the vast variety of proteins and fibers available, from fava bean and chickpea proteins to apple, …

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Manufacturing & Technology

Proteins and Fibres: Identifying Winning Solutions with KaTech Ingredient Solutions

Proteins and fibres are the building blocks of current plant-based development strategies. But with so much choice, how can manufacturers select the right ingredients for the best results? It’s a question of taking an integrated approach, as Jocelyn Hernandez, senior project manager at KaTech, explains. With so many different types of proteins and fibres now available, identifying which to use in product formulations has never been more challenging. The sheer scale and scope of global supply means that functionality and characteristics can vary enormously. And that’s before you factor in differences between producers and processes within categories that range from fava bean and chickpea proteins to apple, bamboo and citrus fibres. This level of complexity means that having a comprehensive understanding of plant proteins and …

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Cyril Carrat, KaTech

Cyril Carrat © KaTech
Interviews

KaTech: “Our Texture Solution Without Methylcellulose is Game-Changing for Meat Alternatives”

Founded as a startup in 2012, KaTech has certainly come a long way. The customized texture solutions company – which has facilities in Germany, Poland, and the UK – was acquired by global ingredients giant Ingredion Incorporated, two years ago.     We caught up with KaTech’s group managing director, Cyril Carrat, to find out more about the company and how its texture experts are helping manufacturers create vegan products that are affordable, nutritious, and taste great.    Please introduce KaTech Our focus is on developing the best product and process-specific texture solutions for our customers. The fact that we source raw materials independently gives us the widest possible view of the global market which, together with our proven technical knowledge, means we can adapt our approach to …

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Topics:

KaTech plantbased foods

© KaTech
Protein

Sponsored Post

How the right plant protein can improve the nutritional value of alternative products

Growing interest in plant-based diets has led to a variety of dairy and meat alternatives entering the market over recent years. But with consumers associating vegan products with a healthier lifestyle, criticism of their often lower nutritional value compared to animal products remains an issue, particularly when it comes to protein content. The challenge So far, product development for alternative products has mainly focused on consumer perception and eating enjoyment. What does it look like? How does it taste? Does it have an appealing texture? And most importantly, how close does it compare to the animal-based product? Less attention has been paid to recreating a similar nutritional value and this is largely due to the complexities involved. Replicating protein content is challenging. Plant proteins often …

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plant-based hot dogs Katech

© Katech
Ingredients

Sponsored Post

Katech On How to Develop Meat Alternatives That Excite Consumers

Today’s consumers are very critical and have clear expectations of the products they eat. This is especially true for meat alternatives. Gone are the years when products were on the market that were not only far removed from the meat-based original, but also presented a clear challenge to the consumer in terms of the eating experience. Nowadays, this is clearly no longer the case. Today, plant-based meat alternatives have to be pretty close to the original and taste good to consumers in order to survive in this highly competitive market. Thus, food companies that want to tap into this market and plan to develop new meat alternatives face some challenges. Is there even room for new meat alternatives on the market? As the vegan trend …

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KaTech team

©KaTech Ingredient Solutions GmbH
Manufacturing & Technology

KaTech Invests in Pilot Plant, Commits to Plant-Based Future

German ingredient specialist KaTech Ingredient Solutions announces that it has opened its centre of excellence for meat and fish alternatives. Due to growing demand from food manufacturers for new product developments, KaTech is investing in the development of an advanced plant-based portfolio. Acquired by Ingredion to re-shape food industry In spring 2021, KaTech was acquired by global ingredients manufacturer Ingredion as part of the company’s next step in capitalizing on the plant-based trend that is continuously re-shaping the food industry. With a special focus on pea protein, Ingredion became the first US manufacturer to produce pea protein isolate, boosting protein content of a range of products. Founded in 2010, KaTech has been successfully developing plant-based substitutes for the food industry. In line with Ingredion’s philosophy, …

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