Plant-Based Growth Opportunities

Plant-based formulating is one of the hottest trends in the product development world, and SHIFT20 virtual exhibitors will have lots of insights to share in that area.

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By Mary Ellen Kuhn

Plant-based formulating is one of the hottest trends in the product development world, and SHIFT20 virtual exhibitors will have lots of insights to share in that area. Here’s a look at just a small sampling of what will be offered.

pizzaPLT Health Solutions
Developed to meet the needs of meat analogue makers, Artesa Textured Pulse Protein will be among the products that PLT Health Solutions is showcasing at the SHIFT20 virtual expo.

Based on development work done by PLT’s technology partner, Nutriati, Artesa Textured Pulse Protein is a proprietary combination of Nutriati’s Artesa Chickpea Flour and yellow pea protein manufactured with careful attention to final ingredient specifications. PLT says its benefits for product developers include more reproducible results in meat analogues, formulation predictability, cleaner labels, and a “meat-like” taste that is superior to those of other textured vegetable protein solutions. Its product applications range from burgers and pizza toppings to alternative chicken, fish, and pork products. The new ingredient features raw materials sourced in North America and is processed in the United States.

COSUCRA
pea and chicory rootPea protein is noted for its versatility, and COSUCRA will be highlighting its versatile pea protein ingredients at the SHIFT20 virtual expo.

Within the past year, COSUCRA has introduced PISANE M9 pea protein, SWELITE C pea cell-wall fiber, and NASTAR native pea starch for plant-based meat applications into the North American marketplace as well as PISANE C9 pea protein and NASTAR native pea starch for the dairy alternatives and baked goods/snacks sectors. COSUCRA has Non-GMO Project Verified, USDA NOP, and Canadian organic certifications. 

Parent COSUCRA Groupe Warcoing has been producing naturally grown specialty food ingredients since 1852 and is currently focused on yellow peas and chicory root products.

burgerClextral
Extrusion equipment supplier Clextral will zero in on plant protein extrusion in two different virtual events during SHIFT20. Attendance is limited, so pre-registration is recommended for both. Visit the Clextral virtual showcase to sign up.

  • From 9:30 a.m. to 10:15 a.m. CT on Monday, July 13, a session on “Texturized Plant Protein with Low Moisture Extrusion” will discuss processing plant proteins in a range of textured meat replacements and product extenders.
  • From 1 p.m. to 1:45 p.m. CT on Wednesday, July 15, the theme will be “Process Plant-Based Meat Analogs/Meat Substitutes with High Moisture Extrusion.” This webinar will include a focus on ingredient selection, processing techniques, and best practices for processing plant-based meat alternatives.

Information from hundreds of SHIFT20 exhibitors will be available for six months following the conclusion of the live virtual event.

Mary Ellen Kuhn is executive editor of Food Technology magazine.

Kelly Hensel

Senior Digital Editor, IFT

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