GoodMills Innovation is celebrating a highly successful IFFA, with attendees showing enormous interest in vegetable meat alternative solutions, particularly texturates from wheat, peas and soy.
At this year’s IFFA, GoodMills Innovation presented the VITATEX® series of vegetable texturates based on wheat, pea and soy proteins. This new range enables the authentic reproduction of different meat concepts and can be processed in existing plants without major investments or conversions.
Industry seeking solutions
At the GoodMills Innovation stand, which was created in the style of a vegetarian butcher’s counter, industry interest was tangible. Visitors to the stand were impressed by the authentic bite and meat-like texture of the plant-based alternatives, which can be used to perfectly replicate burgers, chicken nuggets and schnitzels.
Katharina Ursula Haack, Product Manager at VITATEX®, commented: “We exhibited at IFFA for the first time this year and were pleasantly surprised by how receptive the trade audience was towards vegetable meat alternatives. We had many interesting conversations with people from the butchery sector who have recognized the development of the market, and want to best meet their customers’ needs. Our texturates are particularly targeted at the growing number of flexitarians. Just think of a standard family table: Not everyone eats the same thing – some may like meat, while others prefer vegan. Our ingredients are aimed at butchers and meat processors who are looking for new solutions that are easy to implement.”
Convincing texture
While demand for vegan or vegetarian meat applications is high, only products with a convincing taste and texture will be accepted by the consumer. Sensorially, VITATEX® products are characterized by their adaptable, meat-like fibrous texture, and nutritionally by a high protein content.
About GoodMills Innovation GmbH
GoodMills Innovation develops clean-label ingredients based on cereals and pulses for versatile applications in the food, baking, snack and nutraceutical industries, as well as artisanal bakeries. The aim is always to combine maximum enjoyment with one or more additional benefits: consumer health (selected dietary fibres and an improved Nutri-Score), a future-proof planet (meat substitutes) or more economical production (by actively exploiting potential savings).
Continuously on the lookout for innovative raw materials and technologies, the company is always guided by four leitmotifs: GOOD NUTRITION encompasses the portfolio of health-promoting ingredients, GOOD DECISION includes sustainable solutions for the plant-based market, GOOD TASTE incorporates ingredients that improve the sensory profile of foods, and GOOD VALUE focuses on cost-efficient solutions — without compromising on quality or taste.
With its know-how throughout the entire value chain from raw material sourcing and processing to understanding the needs of markets and consumers, the cereal expert supports its customers with innovative product concepts, tailor-made solutions and expert advice on applications, food law and marketing issues. As part of the GoodMills Group, Europe’s largest milling organisation, GoodMills Innovation stands for the highest quality, (supply) security, sustainability and innovation.
