GoodMills Innovation recently showcased its VITATEX brand, featuring new texturates from wheat, soy, and peas for a wide range of fish and meat substitute applications. Ideal for the production of fish alternatives such as tuna substitutes and vegan versions of fish fingers, pan- or deep-fried fish, versatile popular meat applications can also be reproduced in a true-to-the-original format. From a sensory point of view, end products based on VITATEX are particularly convincing due to their authentic fibrous texture, according to a press release. The high protein content adds nutritional benefits and, thanks to the high water-binding capacity of the texturates, individual consistencies can be created. In addition, they add texture and structure to both convenience and hybrid products. Products made with VITATEX are optimally suited for the frozen food sector.
The plant-based market is skyrocking, with vegan seafood in especially high demand. According to a survey from ProVeg International, for example, 85% of respondents who follow a solely plant-based lifestyle report a lack of on-shelf choices, especially when it comes to seafood alternatives. As such, GoodMills Innovation’s new products enable manufacturers to position themselves in a market that is popular and still relatively unsaturated: VITATEX can be used to replicate canned tuna, which is a common ingredient for pizzas and classic to-go snacks such as wraps and sandwiches. Whether it’s fish & chips, fish fingers or fishcakes, all of these specialities can be readily converted into vegan form with VITATEX.
The VITATEX range is available in different sizes or granulations and is easy to process. For the production of alternative end products, conventional meat and fish production equipment can be used, as well as mixers and stirrers from the bakery sector.