Mindful meat & dairy substitutes

An increasing number of consumers are switching to a flexitarian or vegetarian/vegan lifestyle and the supply of consumer products based on meat-substitutes is growing fast. Highly conscious consumers are becoming increasingly selective, not only about the taste and mouth-feel, but also about the ingredients used and the nutritional values and origin of meat and dairy substitutes. Barentz acts at the forefront of innovative plant-based meat-substitute solutions and delivers ingredients and customized formulations for the complete component system - protein base, functional binding system, taste and color, enrichment and fortification - giving food manufacturers indispensable support in their product development of commercially successful meat-substitutes.

TEMPTING INSPIRATION

Tempting inspiration from our application laboratories

Vegan raw ‘hamburger’

These are plant-based and really tasty. The hydrated textured vegetable protein based on non-GMO, European soya protein, and the functional binding system creates a raw, minced beef-like texture with an excellent bite. During cooking, the color changes from red to brown, just like a cooked beef hamburger.

Plant based 'chicken style'

Vegan or vegetarian ‘chicken-style’ concepts (e.g. nuggets, schnitzel, minced ‘meat’) are available and are based on hydrated textured vegetable protein from sources such as pea and/or wheat, combined with a functional binding system, for a ‘chicken-like’ texture with an excellent bite. The rich flavoring added makes it taste just like chicken.



Vegan ‘kebab’

These have a nice sliceable texture; meaty and spicy taste. Only water and oil need to be added to the total blend, which includes gluten (or gluten-free soya base), pea-protein and carefully chosen spices, herbs and flavorings.



Plant based ‘fish’

Vegan or vegetarian ‘fish style’ concepts (e.g. fish-fillet tuna steak) are available that are based on hydrated textured vegetable protein from sources like pea and/or wheat, combined with a functional binding system, for a 'fish-like’ texture with an excellent bite. The rich flavoring added makes it taste just like fish.



Hybrid products

Hybrid products can be supported by our expert team to partly replace the real meat content with plant-based material. This could be beneficial from a nutritional (e.g. low fat) or costs point of view (that compensates increased meat prices).



Vegetable chickpea burger

Chickpea-based burger contains several vegetables, such as carrot, parsnip, onion, and spinach, as well as chickpeas with tasteful spices to create a different eating experience with vegetables.



Functional ingredients

These include single plant-based proteins, single dairy proteins, blends in proteins with optimized amino acid scores, texturized vegetable proteins, hydrocolloids, fiber or functional binding systems, flavors, coloring, sodium reduction, taste enhancement, fortified meat-substitute premix and shelf life extenders. Barentz is able to supply everything from single ingredients to finished end-products.

Our Mindful meat & dairy substitutes ingredients

Amino acids ·  Egg products · Fibers · Flavors & aromas · Food colors · Functional proteins · Functional solutions (Bindings systems) · Herbs & spices · Hydrocolloids · Minerals · Plant proteins · Preservatives · Salt (sodium) reducers · Smoke flavors · Starches & starch derivatives · Sweeteners & sugars · Taste enhancers · Textured plant proteins · Vitamins · Yeast extract 

Get in touch

 

To find out more about our Human Nutrition ingredients offer in your region please find your local expert through the Barentz finder or contact us at humannutrition@barentz.com.

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Gökhan Oran Gökhan Oran Vice President Human Nutrition