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The new system, says DuPont, will provide superior taste and texture to a range of plant-based meat products.
DuPont Nutrition & Biosciences (Brabrand, Denmark) launched an egg white replacement system for plant-based meat alternatives called Grindsted Plant-Tex that the firm says will deliver a meat-like taste, texture, smell, and appearance. The system has three SKUs for vegan burgers, sausages, and cold cuts.
Grindsted Plant-Tex MA1201 for burgers is said to boost protein content and improve taste to the final product by providing juiciness and an umami flavor, while also reducing salt content. Grindsted Plant-Tex MA1301 for cooked sausages is said to provide superior texture and shape maintenance, as well as a meat-like juiciness and “snap” when biting into the sausage. Grindsted Plant-Tex MA1110 for cold cuts is said to provide an authentic taste and texture to vegan deli ham.
“With characteristics similar as egg white, ease of use in production by adding directly into the mix, Plant-Tex makes both formulation, and production process easier,” said Linda Yvonne Friis, global business development manager, DuPont Nutrition & Biosciences, in a press release. “Today we offer our system only in Europe, Middle East and Africa but in 2020 we are planning to make it available worldwide.”