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Plant-based alternatives to fish and shellfish continue to evolve and gain ground. A fundamental challenge is to hit the flaky, succulent texture of fish meat and to achieve a delicious taste and juiciness of the final product. The Meatless® range and textured wheat proteins make a great basis for plant-based fish or shellfish imitations.
The Meatless® concept offers a distinctive solution for producing plant-based fish alternatives.
Meatless® rice flakes in combination with Meatless® Vegan Binding are a perfect and simple solution for development of authentic, vegan fish fingers. The texturising rice flakes contribute to a juicy, flaky fish texture and impressive white fish colour, while the vegan binder made of starch and different fibres improves the cohesion of the mass and bite. This all together creates a product with a great texture and a clean taste that is even freeze/thaw stable. Another advantage is the possibility to develop a product low in fat and bringing a source of fibre. The Meatless® rice flakes are available in two particle sizes: fine (frozen: ≤ 10 mm, dehydrated ≤ 3 mm) and coarse (2-20 mm). Fine flakes result in smaller particles inside, while slightly bigger particles are visible when using coarse.
The coarse texturising rice flakes are also great for production of vegan shrimps providing a juicy mouthfeel and a white colour inside. The combination with the Meatless® Vegan Binding improves the cohesiveness of the dough and results in a vegan scrimp with good bite and taste.
The Meatless® family also offers a solution for tuna imitation products: The Meatless® Tjoena flakes are excellent for creating a delicious alternative to tuna. These texturised flakes are based on rice protein, quinoa protein, faba bean protein and quinoa protein flour, providing a very tuna-like appearance, nice firm texture and good elasticity. In adding to great texture, these protein rich flakes bring nice nutritional value to the final product. Besides contributing with fibres, the quinoa protein containing Tjoena flakes also provide all the nine essential amino acids. The flakes are off-white up to brownish and are perfect for applications such as plant-based tuna spread/salad, tuna pastry, or burrito filling.
The Meatless® range is made by a unique hydrocolloid technology, which contribute to texture, binding, and moisture retention in plant-based materials. The Meatless® products are low processed and are not made under high pressure. They are based on whole grains and pulses and pasteurised. The Meatless® texturising flakes are available in frozen and/or dehydrated form. They are heat stable and stable between pH = 4-8.
Rune Hammer
Area Sales Manager
+45 31 39 12 24
rh@alsiano.com
