Plant-Based Texturates For Meat And Fish Alternatives

The worldwide increase in consumers meat consumption in combination with a growing global population, opens the door to the food industry to help reduce the volume of animal-based products in the average consumer diet. Plant-based ingredients can play an important role in this objective.

The Meatless® range of plant-based texturates marries well with BENEO’s functional proteins family, as it is a unique portfolio of solutions derived from different raw materials. Bringing this range under the BENEO umbrella offers our customers an even broader variety and greater flexibility to support their development of meat and fish alternatives. Meatless® ingredients are sustainable by design, with the production processes achieving a low carbon footprint.

Technical benefits:

  • Meat-like texture
  • Good water holding capacity and heat stability
  • White colour
  • Clean taste
  • Flexible and easily scalable technology
  • Low processing (low carbon footprint)
  • Ready-to-use

Nutritional benefits:

  • Hypo-allergenic
  • Free-from
Fish sticks with Meatless products
Minced meat with Meatless products
fish-less-solutions-meatless
burger-patty-meatless

Blended/hybrid solutions as well as vegan or veggie imitations of…

  • Burgers
  • Sausages
  • Minced meat
  • Fish burgers
  • Fish sticks
  • Tuna
  • Chicken chunks
  • Pizza toppings
  • Salad spreads
  • Ready meals

Alongside the nutritional plant-based hybrid solutions, we offer several interesting products for the snack industry (vegan nuggets, vegan finger food). Thanks to the good water holding capacity of our ingredients, these snacks can be easily deep-fried in liquid fat without losing moisture. But also in pizza toppings, we can mimic minced meat or Meatless® Tjoena flakes. This product is ready to use and can therefore be smoothly implemented in existing production systems.

Texturizing flakes from natural resources

The Meatless® portfolio comprises of coarse and fine flakes from different raw materials; i.e., rice, faba beans, wheat and others (Tjoena). Further flexibility comes in their format, being either frozen or dehydrated, with the latter making long distance deliveries possible.

Product type
Frozen (I.Q.F)
Dehydrated
W.H.C*
Raw Material: Rice
Product type
Flake Coarse
Frozen (I.Q.F)
x
Dehydrated
x
W.H.C*
2 – 3,5
Product type
Flake Fine
Frozen (I.Q.F)
x
Dehydrated
x
W.H.C*
2 – 3,5
Applications:
Vegan (or hybrid) fish applications, emulsions or fat replacer in meat applications
Raw Material: Wheat
Product type
Flake brown Coarse
Frozen (I.Q.F)
x
Dehydrated
N.A.
W.H.C*
Product type
Flake Fine
Frozen (I.Q.F)
x
Dehydrated
N.A.
W.H.C*
Applications:
Vegan (or hybrid) products like burgers, sausages, lunchmeat or minced meat
Raw Material: Faba Beans
Product type
Flake Coarse
Frozen (I.Q.F)
x
Dehydrated
x
W.H.C*
2 – 3,5
Product type
Flake Coarse Brown
Frozen (I.Q.F)
x
Dehydrated
N.A.
W.H.C*
2 – 3,5
Product type
Flake Fine
Frozen (I.Q.F)
x
Dehydrated
x
W.H.C*
2 – 3,5
Applications:
Vegan (or hybrid) products like burgers, sausages, lunchmeat or minced meat
Raw Material: protein from pea, rice, faba bean & quinoa
Product type
Tjoena**
Frozen (I.Q.F)
x
Dehydrated
N/A
W.H.C*
Applications:
Tuns imitation spread/salad, tunapastry, burrito filling or minced meat.
Raw Material: Mycroprotein, Pea protein…
Product type
Chicken Chunks
Frozen (I.Q.F)
Dehydrated
W.H.C*
Applications:
Chicken imitation pieces

*W.H.C.: Water holding capacity
**Tjoena = pea protein, rice protein, faba bean protein, quinoa protein flour

Future thinking: Meatless® fish analogues and hybrid meats

As European leader in texturates for white fish imitations, Meatless® rice flakes are a first on the market. These Meatless® rice flakes are used to give a fish-like texture and impressive white fish colour. The meatless vegan binder improves the cohesiveness of the mass and bite in the final product, which is freeze/thaw stable. Depending on the particle size of the flakes, the inside structure of the product can be adjusted to choice – a white colour and clean taste can easily be obtained. Even nutrition claims like “low fat” and “source of fibre” are possible (dependent on local legislation).

Also the Meatless® Tjoena solutions bring a next level solution to the plant-based fish industry. These tuna-like flakes are based on rice and quinoa combined with pea and faba to deliver a realistic mouthfeel.

With beef prices going up, hybrid burgers bring a solution to the market, both for producer as for the consumer who gets more plant-based intake. BENEO’s Technology Center has developed several cost-efficient hybrid recipes. With a combination of BENEO’s textured wheat protein and our Meatless® range, we can help the food industry to reduce costs in a simple way and still offer consumers a delicious and varied meal.

In-depth information about Meatless® ingredient

Meatless portfolio

Meatless® portfolio

Meatless® texturate solutions for flexitarian, vegetarian and vegan products.

Meatless® from concept to plate

Inspiring ideas with Meatless® texturates

Inspiring Meatless® product concepts

Inspiring ideas with Meatless® texturates offer new angles of product positioning towards consumers & market insights. These solutions are substantiated by extensive practical experience and achieved with standard processing equipment and ready-to-use products.

Proven recipes with Meatless® texturates

Recipes with Meatless® texturates

Concepts are worked out by a team of dedicated food application technologists into concrete recipes that we share with you after extensive testing on lab.

Discover Meatless®: Redefining delicious!

Explore the delights: Visit our Dutch subsidiary’s website today!”