FoodPacific Manufacturing Journal – July 2019

(^16) FoodPacific Manufacturing Journal July 2019 http://www.industrysourcing.com
ingredients

D

EVELOPMENTS in plant-based food products

is picking up speed given the demand for options

to meat, clean labels, the rise in the popularity of

vegetarian and flexitarian diets, and even care for

the environment and sustainable living. In the US

where plant-based products have apparently moved from niche to

mainstream, some fast food chains are taking an interest in meat

alternatives. But demand for plant-based food products is also

growing in other regions. MarketsandMarkets expects the global

meat substitutes market to reach USD6.43 billion by 2023^1.

Taking big steps in this space, Ingredion announced in June

it has earmarked USD 140 million to accelerate the production

of plant-based proteins globally. The company shared that in

February 2018, it purchased a soy processing facility in South

Sioux City, Nebraska, USA, and is making significant capital

investments to transform the site to produce protein isolates from

peas, with expansion plans to include production of isolates from

other pulses as well. Once the investments are completed, this

facility will produce ingredients that enhance the company’s

current VITESSENCE® Pulse protein isolate line to include

higher protein isolates primarily for the nutrition, health and

wellness categories.^2

Ingredion also entered into a joint venture agreement with

Verdient Foods, Inc., a Canadian company based in Vanscoy,

Saskatchewan. Investments are being made within the existing

facility to make pulse-based protein concentrates and flours from

peas, lentils and fava beans for human food applications.^2

In APAC: Total turnkey solutions for on-trend product

innovation

Ingredion APAC believes the plant-based protein trend that

has taken centre stage globally is currently at its early onset in

the region and set for further and sustained growth. The company

has ready inventory and is expected to launch its new plant-

based ingredient soon. The company’s expanded manufacturing

capabilities, extensive portfolio and footprint throughout APAC

gives manufacturers a one-stop platform for ingredient solutions

that deliver functional, sustainable and nutritional attributes,

inclusive of non-GMO and certified organic options.

“The appeal for plant-based diets is palpable and we predict

that this trend is set to go mainstream. More consumers are

switching to plant-based diets for the associated health benefits,

to meet their changing dietary needs or taste preferences, to do

their part for the environment and animals. They are looking for

products with clean and simple labels, health and nutrition benefits

that taste great,” says Valdirene Licht, senior vice president and

president, Asia-Pacific.

A new range eliminates egg white

Recently, DuPont Nutrition & Biosciences announced its new

GRINDSTED® PLANT-TEX egg white replacement system for

plant-based meat alternatives, and this is for use in products like

cold cuts, sausages, and burger patties:

GRINDSTED® PLANT-TEX MA1201 for burger patties

boosts protein content for health profiling and improves taste of

final product in various aspects – from juiciness and umami flavor,

yet salt-reduction to meat-like texture and juice bite in delicious

and nutritious burgers and meatballs.

PLANT-TEX MA1301 for cooked sausages provides superior

texture with excellent shape maintenance, meat-like juicy or even

premium “snappy” bite of cooked sausages regardless of being hot

or cold.

Finally, the PLANT-TEX MA1110 for cold cuts allows for vegan

deli ham with an authentic taste and superior texture.

According to DuPont, the PLANT-TEX range is cholesterol and

allergen free and has no ingredients of animal origin. It increases food

safety by natural elimination of risk of bird flu or Salmonella.

References 1

Meat Substitutes Market worth 6.43 Billion USD by 2023 https://www.marketsandmarkets.com/

PressReleases/meat-substitutes.asp 2

“Ingredion Invests $140 Million to Accelerate Growth in Plant-based Proteins” news release, 2018

Plant-based proteins

Innovative ingredients and turnkey solutions

New systems from DuPont

Nutrition & Biosciences replace

egg white and delivers meat-

like taste, texture, smell and

appearance (Photo: DuPont)

Ingredion delivers pulse-
based protein concentrates
and flours from peas, lentils
and fava beans for human food
applications (Photo: Ingredion)