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Meet the growing need for plant nutrition

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BeneoPro W-Tex allows you to create meat-free products such as burgers, sausages and bolognese with a stable, chewy texture and fibrous structure.

It can be easily seasoned with a variety of flavors, herbs and spices, making it a flexible meat substitute suitable for a growing number of consumers around the world looking for alternatives to plant foods. Moisturizing also takes only 5 to 15 minutes, which eliminates the need for prolonged soaking and makes it convenient to produce.

As the consumer taste of plant products continues to evolve, manufacturers want even more versatility when it comes to fine-tuning the organoleptic profile of their plant product (its taste, appearance, smell and touch) as well as its texture. To facilitate this process, BENEO has also created a new line of BeneoPro W-Tex options that meet different needs, both in terms of taste and texture, regardless of application.

Manufacturers looking for a finer texture in substitute meat products and plant-based sausages can use the refurbished BeneoPro W-Tex composition, which now comes with smaller particle sizes averaging 5mm instead of the standard 7mm. There is also an option that is especially suitable for imitating chicken products such as nuggets or strips, thanks to its higher ability to hold water, creating a softer, juicier, more chicken-like texture.

Finally, an option that contains only wheat protein (with a higher protein percentage> 75 percent in dry matter) completes the range. It has a denser texture and a firmer texture than other textured ingredients of BENEO wheat protein, and is able to withstand harsher processing and freezing conditions, making it ideal for applications such as replacing minced meat in frozen vegan ready meals.

The supply of both taste and texture is key to building a loyal consumer base. With innovative ingredients such as BENEO ingredients, manufacturers can now create products that combine both “herbal” and “entertainment” products for a wide variety of applications and meet a growing range of customers and regional needs.

https://www.foodmag.com.au/meeting-the-rising-demands-of-plant-based-nutrition/

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