With the rise of flexitarianism, plant-based meat substitutes were once designed to mimic meat as closely as possible, but their ingredients are numerous and complex. Products in this category are already hugely popular, and Gen 2.0 consumers are increasingly interested in meat alternatives with simpler, more recognizable ingredients. Taste, texture and a meat-like eating experience are more important than ever.
On July 4,2022, food ingredients company Azelis announced on its WeChat public account that its partner CP Kelco has launched a series of food additives that can be used in plant-based products, which can be used to formulate plant-based alternatives for burgers and sausages, and help provide similar Meat eating experience.
The newly launched product portfolio includes KELCOGEL® MA-60 gellan gum, GENU® pectin MA-50, multifunctional solution GENU® Texturizer MA-1 and NUTRAVA® boost citrus fiber.
KELCOGEL® MA-60
gellan gum can be used as a replacement for methylcellulose. It adds heat and texture for a satisfying, carnivorous experience. Plus, it’s very easy to use and no-brainer, producing a less sticky dough for burger patties. Fermented gellan gum has long been recognized as the functional ingredient of choice to address plant-based protein challenges and is widely used in plant-based dairy alternative beverages;
GENU® Pectin MA-50 can be combined with KELCOGEL® MA-60
gellan gum or other gelling agents to add extra juiciness. Upcycled from used citrus peels (a by-product of the juice industry), our pectin is an easily identifiable, consumer-friendly ingredient that can be used in a variety of foods and beverages;
GENU® Texturizer MA-1
Is a versatile solution that delivers juicy texture and cold and hot serving options, helping to achieve richer-flavored recipes and a meat-like eating experience. It’s a blend of carrageenan extracted from red seaweed and methylcellulose, providing an opportunity for those looking to expand their product lines into plant-based sausages;
NUTRAVA® boost citrus fiber
Is a clean-label fiber ingredient that can replace starch in plant-based meat alternatives. It’s made from an endless supply of citrus peels, a by-product of the juice industry. This ingredient stabilizes emulsions and has water-holding capabilities, improving yield and adding juiciness during cooking;
“We have a rapidly growing program focused on alternative protein product development and innovation. The launch of new plant-based meat alternatives represents an exciting development for the program.” Senior Director of Marketing and Director of Alternative Protein Programs said director Robert Dunn.
“It’s important to note that this innovation comes from our existing product portfolio, which includes gellan gum, pectin, carrageenan and citrus fiber. Methylcellulose and starch are two of the most commonly used plant-based meat alternatives. Ingredients. We are leveraging proven natural ingredients and the power of our talented team of scientists to meet the growing demand for alternatives that are more compliant with clean label requirements,” added Dunn.
CP Kelco’s innovations can now help developers of alternative protein products. In addition, we are collaborating extensively on next-generation solutions beyond our existing product portfolio to accelerate the shift to a more sustainable food system.
