Hydrosol, AOT to develop more meat alternatives

08 May 2020 | News

To offer customers in the plant-based meat alternative space a wider range of products with individualised and exclusive solutions

Plant-based alternatives to meat and sausage remain in high demand by consumers, and this interest and the trend to this product category have scarcely been affected by the current corona crisis.

On the contrary, awareness of the importance of sustainable and balanced nutrition is rising, worldwide. Industry experts expect to see continuous growth in plant-based alternative products in the coming years. “Whether for ethical or environmental reasons, reduced meat consumption is the future of the food industry. This is even more important in view of the need to supply a growing world population with sustainably sourced, protein-rich meat alternatives,” explains Dr. Matthias Moser, Managing Director, Hydrosol, Germany.

This specialist for stabilising and texturing systems is now working in close collaboration with raw materials supplier All Organic Treasures (AOT). The goal of the cooperation is to combine the expertise of both companies and offer customers in the plant-based meat alternative space a wider range of products with individualised and exclusive solutions.

The focus is on allergen- and GMO-free protein sources with a positive image, like sunflower. According to Fabian Breisinger, Managing Director AOT, “Our own Sunflower Family brand is already successful in food retail with the SonnenblumenHACK® product. We have built a special reputation and capabilities in the area of sunflower protein-based vegan products, like burger ready mixes. Our plant-based proteins, especially Heliaflor®, are derived through the partial de-oiling of high-quality raw materials. During production we take special care to protect their beneficial properties. As a result, our products retain their native protein structure and content of important nutrients like B vitamins, secondary plant substances and minerals. This distinguishes them from conventional protein products. The functional properties, especially those of our sunflower protein, are further significantly affected only by the production process.”

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