Texture can make or break a food or beverage product. Consumers expect their yogurts to be creamy and their plant-based meat alternatives to have the texture of traditional beef. Thankfully, the exhibitors at SHIFT20 have tons of texture solutions that can help take your formulations to the next level.
Enjoy the perfect pizza crust experience using AAK’s flaked fats, featuring a variety of CISAO 8253 ingredients. Flaked fats are the ideal solution to providing a simple way to improve the crust in both thin and deep-dish styles. Flaked fats are designed to modify the texture, infuse flavor and color, and improve functionality and appearance of products while also simplifying the production process, whether the pizza is sold frozen, chilled, fresh, or as a dry mix. AAK’s flaked fats are also used in pie, cookie, steamed pudding, and American biscuit applications.
Formulate a creamy and delicious, high-fat, vanilla-flavored ketogenic beverage that is nutritionally optimized with a blend of healthy vegetable oils rich in mono- and polyunsaturated fatty acids and phospholipids from egg yolk. AAK's AKOVITA ELIP is made with egg phospholipids, medium-chain triglycerides, and vegetable oils high in omega-3 and omega-6 fatty acids in an oil blend. The ingredient delivers essential fatty acids, a natural source of phospholipid-bound omega-3 and omega-6 fatty acids, and naturally occurring choline in a highly bioavailable form. The result is a great-tasting, on-trend ketogenic drink.
ICL Food Specialties
ICL’s Food Specialties team developed the award-winning non-genetically modified textured vegetable proteins ROVITARIS PX 365 pea protein and ROVITARIS FBX 360 faba bean protein. When hydrated, the textured proteins form a fibrous, meat-like texture with a high water- and oil-binding capacity to provide excellent mouthfeel to food products. These ROVITARIS ingredients have great textural integrity and provide good flavor and color binding capability and can be used in vegan, vegetarian, and hybrid meat applications. Examples of applications include nuggets, burgers, crumbles, emulsified systems such as sausages, and protein substitutes in canned soups and sauces.
A line of textured proteins called ProTerra joins MGP Ingredients’ textured wheat to offer food formulators a range of choices for almost any application. ProTerra is especially suited for use in vegetarian/vegan applications, as well as in blended products, as an extension or partial substitute for meat. According to the company, ProTerra proteins mimic the appearance and fibrous texture of meat in a plant-based option and are available in multiple sizes and shapes. In addition to providing a new gluten-free pea product, ProTerra offers important nutritional benefits, with a minimum of 75% protein on a dry basis. Additionally, there are significant functional benefits, with good hydration capacity and time requirements.
Information from hundreds of SHIFT20 exhibitors will be available for six months following the conclusion of the live virtual event.