Loryma, a German producer of wheat-based ingredients, introduces a vegan chicken breast, a new option for the chiller cabinet. The vegetable fillet strips made from structured wheat protein are said to promise authentic taste and mouthfeel, as well as an appealing appearance and texture, and ease of processing, according to the company.
GoodMills Develops Wheat and Fava Protein for Improved Texture in Meat Alternatives
GoodMills Innovation, a subsidiary of the GoodMills Group, Europe’s largest milling organisation, has introduced a new plant-based protein ingredient designed for use in meat analogue applications requiring layered, fibrous textures. The product, VITATEX® Wheat Fava Flakes SVP Pro, combines wheat gluten and fava bean protein through a co-texturisation process, resulting in a structure intended to replicate the fibrous nature of animal meat. The co-extrusion method used in the production of the flakes enables protein cross-linking that creates a cohesive matrix with defined layers. According to Antje Dittrich, application manager plant-based at GoodMills Innovation, “While limited cross-linking occurs when proteins are individually textured and then blended, the co-extrusion process incites strong cross-linking activity that results in a stable, cohesive structure with distinct layers and a long-lasting …
