R&D Applications: Showcasing Meat, Dairy Alternative Ingredients
A survey of meat and dairy alternative ingredients available to the product development community.
Plant-Based Dairy
AAK USA, Inc. used IFT to debut AkoPlanet, a new global brand for plant-based foods. It gives formulators a real-life solution for plant-based food and beverages. IFT prototypes included plant-based sliced cheese, a delicious dairy-free cheese answering consumer demand for savory plant-based snacks; a vanilla soft serve plant-based frozen dessert with a creamy texture and clean, delicate vanilla flavor; and a peach and passion fruit flavored yogurt shot nutritionally optimized with a blend of phospholipids from egg yolk and vegetable oils that are high in Omega-3.
— AAK USA Inc., www.betterwithAAK.com
Low Sodium Pea Protein Isolate
Farbest Brands’ pea protein isolate 80% is an ideal emulsifier for non-dairy milk products such as nut milks, coconut-based products, and oat milk in addition to vegan yogurts and creamers. Its smooth and creamy texture can enhance taste profiles without the need for additional masking agents and can be used to boost protein content. Our low sodium pea protein isolate is vegan, natural, and produced via fermentation – in addition, it is Non-GMO Project Verified and low allergen.
— Farbest Brands, www.farbest.com
Non-Dairy Ice Cream
TIC Gums, an Ingredion company, used Expo East 2019 to address several trends including plant-based frozen desserts. One prototype showcased TIC’s Dairyblend Natural IC 21 in a Keto Caramel Delight Frozen Dessert. Developers must address a number of common challenges, including high-fat emulsification as well as texture and mouthfeel optimization due to decreased sugar solid content and lack of dairy. Dairyblend Natural IC 21 is an optimized hydrocolloid blend that provides frozen dessert manufacturers with a label-friendly emulsification, stabilization and texturization system—all in one product.
— TIC Gums, www.ticgums.com
Replace Meat, Dairy
Hydrosol used SupplySide West to present functional systems and all-in compounds for plant-based burger patties, cold cuts and sausages; as well as vegan alternatives to pizza cheese, cream cheese and sour cream. Plant-based patties can be based on wheat or soy protein and made using Hyrosol’s proven stabilizing and texturing systems, or in allergen-free versions using HydroTOP VEGAN Patty PP. The system is based on fava bean and pea protein and also contains a sunflower-based texturate.
— Hydrosol, www.hydrosol.de
More Options, Solutions
The plant-based meat alternatives market is expanding and Ingredients Solutions, Inc. (ISI) is working to meet this growing market’s texture and nutritional needs. That’s why ISI now offers methylcellulose, hydroxypropyl methylcellulose, and pea proteins in the product line. Methylcellulose and hydroxypropyl methylcellulose provide superior texture and improved mouthfeel in plant-based meat applications. Our pea proteins—both powdered and texturized—also are a popular protein source.
— Ingredients Solutions Inc., www.isi.us.com
For “Flexitarians”
Food formulators can develop products for “flexitarians” with textured plant-based proteins from MGP. With a neutral flavor profile, TruTex proteins are ideal for blending with meat or in meat alternative applications. Available in multiple sizes, shapes and colors, TruTex can replicate the appearance and texture of beef, pork, poultry and seafood items. MGP offers 100% plant-based textured proteins from domestic non-GMO wheat.
— MGP Ingredients Inc., www.mgpingredients.com/food-ingredients
Alternative Milks
Farbest Brands’ pea protein isolate 80% is an ideal emulsifier for non-dairy milk products such as nut milks, coconut-based products, and oat milk—in addition to vegan yogurts and creamers. It can boost protein content and its smooth and creamy texture can enhance taste profiles without the need for additional masking agents and can be used to boost protein content. Our low sodium pea protein isolate is vegan, natural, and produced via fermentation. It also is Non-GMO Project Verified and low allergen.
— Farbest Brands, www.farbest.com
Flavor + Protein
For years, Givaudan has pioneered flavor solutions to enable protein innovation across food industry categories—from dairy replacements and nutritional beverages to meat alternatives. As consumer demand of plant protein explodes, our breadth and depth of understanding in the area of taste and functionality makes us the partner of choice for developing remarkable, delicious products.
— Givaudan, www.givaudan.com
Superior Binding
ISC Gums is the leading supplier of gum acacia and developer of fusion stabilizing systems. Founded in 1941, the family owned company provides organic, Non-GMO, kosher, halal certified gum acacia. Gum acacia’s neutral taste, odor and binding properties makes this vegan ingredient quite popular for formulating. Not only does it improve product mouthfeel, but it also helps plant-based meats retain shape for patties, meatballs and crumbles.
— ISC Gums, www.iscgums.com
Flavor Solutions
In plant-based meat/seafood alternatives, flavor is king, and texture is queen. Brookside Flavors & Ingredients (BFI) develops meat-free flavor profiles that enhance taste, juiciness and mouthfeel. Learn more about BFI integrated solutions for vegan, vegetarian and organic products.
— Brookside Flavors & Ingredients, www.brooksideflavors.com
Plant-Based Calcium
Stauber proudly offers Marigot Ltd. Aquamin, a plant-based calcium plus 72 trace minerals from calcified red algae. Aquamin provides manufacturers a plant-based source of calcium ideal for fortification of dairy alternative foods and beverages. Marigot also offers “Atura” chickpea and lentil protein powders. These are high in protein, with an excellent amino acid profile and good viscosity, foaming, solubility and taste properties.
—Stauber, www.stauberusa.com
Protein Partner
CP Kelco offers a broad, nature-based ingredient portfolio and extensive experience in working with different protein bases. Let us help you to achieve the stability, texture, suspension, mouthfeel and taste profile for your specific applications. We also can offer regional insight into consumer clean label preferences, including gluten-free, sugar-free, vegan, halal, kosher, organic and non-GMO formulations.
— CP Kelco, www.cpkelco.com
Meat Flavors
Flavor Dynamics offers meat flavors for your meat alternative proteins. Our high quality chicken and beef flavors will enhance the sometimes bland flavor of a plant product. Offering depth and character to your systems, these flavors are available in all natural, kosher, non-GMO and vegan options.
— Flavor Dynamics Inc., www.FlavorDynamics.com
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