The focus of Müller’s Mühle Business Solution’s trade fair presentation at this year’s IFFA will be on the natural, allergen-free legume flours of the SMART® Pulses Pro range. Thanks to an innovative production process, the functional flour concentrates have a high protein content of up to 65 per cent. This makes them an ideal raw material for meat alternative texturates that help optimise the nutritional profile of both plant-based concepts and hybrid applications with reduced meat content.
Thanks to their impressive protein content and structure-forming properties, SMART® Pulses Pro concentrates are ideal for further processing into high-quality texturates that serve as the basis for vegetable-based meat substitutes. In addition to vegetable protein, Müller’s Mühle pulses provide fibre and minerals, B vitamins and trace elements – and are far superior to protein isolates in this respect.
Ideal raw material for texturates
The concentrates are produced in a new air separation plant: this technology separates the protein-rich fractions of the ground pulses, and the resulting high-protein flours are then further processed into textured vegetable proteins. For this purpose, the flours are converted into a fibrous structure by wet or dry extrusion in order to achieve a meat-like texture.
Depending on customer requirements and product concept, customised complete solutions including colouring and seasoning can be produced. Müller’s Mühle supports food manufacturers with comprehensive application knowledge along the entire value chain.
Uwe Walter, Managing Director at Müller’s Mühle, summarises: “Pulses are true all-rounders: resource-saving in cultivation, clean label, and rich in nutrients and protein. Meat alternatives with our SMART® Pulses Pro thus serve several major trends of our time, such as sustainability, naturalness and vegetable proteins – with excellent technological and sensory properties.”
