“Creating a great product requires a 360°view of customer expectations and a deep understanding of how the product is processed,” said Gilles Maller introducing Galaxy Texturization Technology, Clextral’s groundbreaking patented technology for Vegetable Protein Texturization.

Redefining Alternative Protein Textures

Galaxy Technology sets a new standard by creating softer, more flexible textures and producing large whole cut pieces. The products obtained are equivalent to that of meat or fish.

“This innovative equipment is a game-changer for the market, delivering unmatched product performance.”

Transforming Protein Texture with Innovative Technologies

Totally new, this technology combines the principle of a shearcell fibration process and the continuous extrusion process.

The protein material is cooked in the extruder which continuously feeds the dynamic die. The structure and orientation of the fibers are different – in particular, the final structure of the product is due to the shearing and cooling of the dynamic die.

The Galaxy Texturing Technology enables a throughput up to 400kg per hour.

Exploring the Universe of Possibilities of Extruded Alternative Protein

Continuous technology developed on the extrusion platforms opens up infinite possibilities for parameterization and modularity (temperatures, cooking, cooling, pressure, shear rate, screw profile and speed, residence time, etc.). Mastering this flexibility is key to product innovation and creation of new texture.

Pioneering Innovation and Elevating the Standard of Alternative Protein Products

Clextral is the pioneer and expert, since the 80’s, in the texturization and fibration of vegetable proteins by extrusion. With more than 35 years of experience in plant-based proteins, it offers its customers a flexible technology to create ever more realistic and tasty products while maintaining the highest nutritional profile. Its process team has developed proven recipes using soy and peas, and continues to explore the texturization of protein-rich raw materials, including a wide variety of pulses and even insect proteins.

Do not hesitate to contact the Clextral US team located in Tampa, Florida, for more information or to schedule trials in our pilot plant.

Contact us via email at [email protected] or by phone +1-813-854-4434

The plant-based food market is currently navigating a pivotal phase. While annual sales value in the UK declined by 2.8% between 2022 and 2023 (GFI Europe), recent Kantar data shows a 6.8% growth in value and 3.8% in volume. This fluctuation signals a maturing sector where consumers, particularly flexitarians, are becoming more discerning in their choices.

Flexitarians, who actively reduce meat consumption without completely eliminating it, represent a significant market opportunity. In the UK, 23.4% of the population identifies as flexitarian (AHDB, 2024), driven by health concerns, sustainability priorities, and animal welfare considerations. This group, over six times larger than the vegan and vegetarian segments combined, is the key to unlocking the plant-based market’s full potential.

France, renowned for its culinary excellence, is uniquely positioned to meet the evolving demands of flexitarian consumers. Its producers are not only reimagining traditional recipes with plant-based twists but also pioneering innovative products. The result is in a diverse offering of non-ultra-processed alternatives that prioritise flavour and quality.

Irresistible Plant-Based Flavours à la française

Taste remains paramount for consumers choosing plant-based foods. Biovence serves as a prime example of French commitment to flavour excellence. Well known for its organic pasta brand, Lazzaretti, Biovence was the first to introduce 100% legume pasta in Europe. The company has won acclaim for its quality and taste, including a ‘Best Legume Pasta’ award at the 2016 SANA Fair in Bologna, as judged by a panel of Italian pasta experts.

The French plant-based offering is abundant with diverse products that enhance the culinary experience. Saint Lucie’s range of herbs and spices, with their rich flavours, epitomise France’s diversity of taste, elevating plant-based dishes and bringing out the best in every meal, aligning with flexitarians’ desire for wholesome, natural ingredients.

Sourcing sustainably for flexitarian appeal

Flexitarians often seek out products that are produced with minimal environmental impact and high ethical standards, which are hallmarks of many French organic and sustainable agricultural practices. Additionally, many French producers employ biodynamic farming practices, further strengthening sustainability credentials. France’s renowned food safety standards and stringent organic certifications, such as AB (Agriculture Biologique) and the European organic logo, provide assurance to discerning flexitarians. 

This focus on sustainability is reflected in the effort of various French companies such as LSDH which ensures quality with local oats, almonds, and soy, supporting regional farms and reducing environmental impact.

The French Foodie demonstrates a commitment to quality and ethical standards through its certifications. The company has obtained the EcoCert label, which is recognised for its rigorous standards in organic and sustainable practices. The brand also holds certifications from The Vegan Society and the For Life label, further underlining its dedication to plant-based offerings and fair trade principles.

Eat well, Taste France

The health benefits of clean-label, minimally processed plant-based products are increasingly well-documented. Consequently, consumers are prioritising fewer, more nutritious ingredients in their diets. Agro Sourcing meets this demand by offering a diverse range of high quality organic dried fruits and nuts that are both tasty and responsibly sourced.

Building on this trend, French producers are addressing health concerns by creating nutrient-rich plant-based options. Ocean Kiss exemplifies this with SOLMON®, a smoked salmon alternative made from locally sourced French seaweed and plants. Rich in Omega-3 and a source of protein and fibre, it replicates the flavour and texture of traditional salmon, containing 49% less salt, all while having no impact on marine life. An organic version of SOLMON® is also available, further expanding its appeal.

Join the French Plant-Based Revolution at Plant-Based World Expo Europe 2024

Are you ready to capture the lucrative attention of today’s discerning flexitarian consumers? With a focus on quality, clean-label ingredients, sustainability, and innovative flavours, France stands out as a natural leader to meet the sophisticated demands of today’s consumers in the ever-evolving plant-based market.

Join us at the Taste France Pavilion (stand F13) to experience a diverse array of delicious plant-based options that are not only good for consumers but also kind to the planet.

For more details, browse the Taste France pavilion catalogue or email Ghalia Ramzi: [email protected].

Consumers are seeking out meat alternatives more than ever, with the last four years showing the U.S. market for plant-based foods has increased by 2.5 billion dollars.¹ Today, they not only want additional plant-based meat options to choose from in the grocery store, but will reward brands with repeat purchases when you deliver a great-tasting product with a sensory experience that is sure to satisfy.

In a recent survey, consumers prioritized three main factors for trying plant-based meat alternatives: 70% noted “health concerns,” 45% said they chose plant-based out of “sheer curiosity about taste and mouthfeel” and 27% liked the “ingredients.”²

Mintel noted taste is king, even in the plant-based world, noting diners’ positive perception of plant-based proteins being healthier can drive trial, but will not replace taste in importance. The report noted taste remains the number one motivator for purchase.³

Enzymes can help bridge the gap between plant-based and animal-based products, helping to ensure that plant-based meat alternatives deliver the taste and texture that consumers crave. “At Amano Enzyme, we continue to show our commitment to assisting food and beverage manufacturers with our specialty enzyme portfolio, helping them deliver delicious and on-trend meat alternatives that are guaranteed to keep consumers coming back for more,” said Viet Ha, Technical Sales Manager, Amano Enzyme USA. 

Delivering taste, texture and protein—with fewer ingredients

With 75 years dedicated to specialty enzymes for food manufacturing and processing, Amano Enzyme provides innovative solutions for a multitude of plant-based meat alternatives:

Umamizyme™ Pulse

• Enhanced Texture and Taste: Improves the texture and taste of plant-based foods, providing a more enjoyable eating experience

• Meaty Flavor Profile: Increase in cysteine creates a “meatier” flavor via the Maillard reaction

• Natural Umami Boost: Uses a natural enzyme optimized to generate glutamate in plant proteins, enhancing the umami flavor and creating a richer, meatier taste

• Label Friendly: By boosting natural flavors, it allows manufacturers to achieve a desirable taste profile with a shorter ingredient list

• Increased Digestibility: Enhances the digestibility of plant proteins, making plant-based foods easier to consume and enjoy

• Nutritious and Delicious: Delivers a meat-like flavor in plant-based meat products without relying on unhealthy additives, ensuring a nutritious yet delicious alternative

From boosting flavor to supporting label-friendly initiatives, Amano Enzyme can help turn your vision for the next plant-based meat product into reality.

Discover more about Amano Enzyme or request a sample today at: https://www.amano-enzyme.com/sample/. 

References: 

1. Plant Based Foods Association, Plant-Based Foods State of the Marketplace 2022 Summary Report, 2022.
2. Numerator, “The real deal with fake meat: Understanding the plant-based meat alternative buyer,” n.d.
3. Mintel, Plant-based Proteins on the Menu–US, 2023

As the global appetite for plant-based foods and alternatives to animal-based products continues to grow, the quest for improved taste, texture, nutrition, and sustainability in plant-based ingredients, especially protein ingredients, stays pivotal. Improving these aspects is a crucial piece of the puzzle to make plant-based alternative food products attractive to end consumers. seek delicious, nutritious, and ethically sourced alternatives, driving industry innovation. Exploring beyond the end product can lead to new solutions. Here, looking beyond the end product itself can deliver novel levers towards fitting solutions. 

Let’s start where protein begins, with plant breeding at the heart of it.

Carefully selecting and cultivating specific plant varieties allow us to enhance the natural qualities of crops, creating ingredients that meet the evolving needs of both consumers and food manufacturers. For example, peas are a popular plant protein source but come with their own challenges. Pea ingredients often have an off-taste, inconsistent texture, and unappealing color. However, breeding can develop pea varieties with superior taste, texture, and visual appeal. 

In line with this, KWS applies its state-of-the-art plant breeding capabilities to deliver improved functional ingredients from traditional crops. For instance, we develop yellow pea lines that not only taste better but also offer enhanced and customized protein functionality, such as improved gelling and emulsification properties. These attributes are essential for creating plant-based products that mimic the texture and mouthfeel of their animal-based counterparts. Additionally, we keep improving their agronomic properties like disease resistances and local adaptation. Through this we support that crops can be sustainably grown and sourced, meeting the growing consumer demand for environmentally friendly productions.

As we look to the future, the role of advanced plant breeding in the plant-based protein industry will likely continue to grow. The ability to tailor crops to meet specific functional and nutritional needs opens forward-looking possibilities. Imagine cleaner-label, low-processing plant-based burgers with perfect texture, dairy-free cheeses that melt and stretch like the real thing, and protein-rich snacks that are both satisfying and healthy—all made possible by plant breeding. Because ultimately, creating the next generation of plant-based foods begins with finding that perfect match of the right plant and its fitting food application.

At KWS, we are excited to be at the forefront of this movement. By leveraging our expertise and infrastructure in plant breeding, food analytics, as well as crop production and agriculture we are helping to redefine what is possible in the world of plant-based proteins. We are committed to providing our partners with the innovative, high-quality ingredients they need to meet the demands of today’s market and lead the way into a more sustainable and delicious future. It is all about finding the perfect match starting with the raw material throughout the final product.

“Creating a great product requires a 360°view of customer expectations and a deep understanding of how the product is processed,” said Gilles Maller introducing Galaxy Texturization Technology, Clextral’s groundbreaking patented technology for Vegetable Protein Texturization.

Redefining alternative protein textures

Galaxy Technology sets a new standard by creating softer, more flexible textures and producing large whole cut pieces. The products obtained are equivalent to that of meat or fish.

“This innovative equipment is a game-changer for the market, delivering unmatched product performance.”

Transforming protein texture with innovative technologies

Totally new, this technology combines the principle of a shearcell fibration process and the continuous extrusion process.

The protein material is cooked in the extruder which continuously feeds the dynamic die. The structure and orientation of the fibers are different – in particular, the final structure of the product is due to the shearing and cooling of the dynamic die.

The Galaxy Texturing Technology enables a throughput up to 400kg per hour.

Exploring the universe of possibilities of extruded alternative protein

Continuous technology developed on the extrusion platforms opens up infinite possibilities for parameterization and modularity (temperatures, cooking, cooling, pressure, shear rate, screw profile and speed, residence time, etc.). Mastering this flexibility is key to product innovation and creation of new texture.

Pioneering innovation and elevating the standard of alternative protein products

Clextral is the pioneer and expert, since the 80’s, in the texturization and fibration of vegetable proteins by extrusion. With more than 35 years of experience in plant-based proteins, it offers its customers a flexible technology to create ever more realistic and tasty products while maintaining the highest nutritional profile. Its process team has developed proven recipes using soy and peas, and continues to explore the texturization of protein-rich raw materials, including a wide variety of pulses and even insect proteins.

Meet the Clextral USA team at the Food tech Summit Mexico, October 2 & 3, 2024, Booth 3516, so that, together, we can grow your business and be at the forefront of tomorrow’s food challenges.

Don’t hesitate to contact us for more information about your future Clextral equipment!

Clextral Alternative protein sample textured with Galaxy

Clextral Galaxy Texturization Technology

Clextral Large piece of product with Galaxy Technology

The demand for dairy alternatives has been steadily growing in popularity with consumers. The last three years have brought a rapid increase in new product offerings and an evolution of products available in the market. Today’s consumers are looking for additional dairy-free offerings beyond milk, seeking out plant-based cheese, sour cream, ice cream and more. They desire a variety of plant-based products and reward brands with repeat purchases when successful formulations are brought to market.

While consumers seek new alternatives to replace traditional dairy products, taste remains king. Recent Mintel research indicates 52% of consumers think that “taste” is the most important quality when deciding which plant-based products to purchase, with 39% of respondents indicating “health.” 

Enzymes play an important role in successfully formulating and processing many of the foods consumed every day. They also play a vital role in ensuring dairy alternative formulations have the taste and texture that will keep consumers coming back for more. “At Amano Enzyme, we are dedicated to helping food and beverage manufacturers create dairy alternatives that deliver healthy and delicious plant-based foods sure to satisfy consumers,” said Viet Ha, Technical Sales Manager, Amano Enzyme USA. “Our specialty enzymes help brands overcome many of the challenges associated with plant-based products, so that consumers don’t have to sacrifice flavor or texture to enjoy the nutritional benefits of plant-based foods.”

Deliver next-level taste and texture with Amano Enzyme solutions 

Amano Enzyme has developed an array of enzyme solutions that help formulators enhance the nutritional content, sensory aspects and functional properties of non-dairy products while helping processors overcome typical formulation challenges. With more than 75 years of experience producing specialty enzymes for food manufacturing and processing, Amano Enzyme offers a portfolio of innovative solutions for a wide range of plant-based food applications, including:

• Protein Glutaminase “Amano” 500 (PG500) provides anti-curdling and separation technologies for plant-based milk alternatives. This solution helps deliver creamy, foamy, frothy plant-based dairy products consumers are sure to love.
• AMTN 1.2L to control the sugar profile in plant-based milks.
• CheeseMax™ PB helps manufactures deliver a perfect, melty, stretchy high protein plant-based cheese.
• Lipase RH “Amano” an ideal solution for buttery-tasting plant-based oils.

From flavor to functionality, Amano Enzyme can help bring your next plant-based dairy vision to life. Take the next step and find out more about Amano Enzyme or request a sample here.

—

Reference:
Mintel, “Taste is the top reason US consumers eat plant-based proteins,”
https://www.mintel.com/press-centre/taste-is-the-top-reason-us-consumers-eat-plant-based-proteins/. 

As consumers increasingly seek diets that are both healthier and more sustainable, the fortified food and beverage sector is experiencing significant growth in order to deliver well-balanced diets. Functional foods, enriched with a range of active ingredients such as botanicals, vitamins, and probiotics, are becoming more prevalent.

Among these, Vitamin D fortification is a strong trend in the market, driven by the fact that deficiency is a significant concern, affecting 37 percent of the global population. Given that only a few foods naturally contain substantial amounts of Vitamin D, many brands are fortifying their products with this essential nutrient. However, the fortification process faces challenges, as essential nutrients degrade over time with the impact of UV light, low pH and high temperatures. With these stability challenges, many FMCG manufacturers opt for overage of active ingredients, which can be costly and wasteful.

Nutrient microencapsulation offers a promising solution, as explored by brands such as Britvic. Xampla’s nutrient microencapsulation protects vitamins against external factors, preserving their efficacy. Leveraging its breakthrough natural plant protein technology, Xampla can prolong the shelf life of essential nutrients and minimise costly overages. This ensures that products deliver their promised nutritional claims by the time they reach consumers with superior nutrient protection, as well as optimised delivery.

For more information, visit https://xampla.com/nutrient-microencapsulation/

The future of plant-based food is not merely a fleeting trend but a transformative movement, reshaping our global food system. At Aromatech, we are at the forefront of this evolution, enhancing the sensory experience of plant-based foods and helping drive the industry’s growth.

The Rise of Plant-Based Diets
The rise of plant-based diets is fueled by growing awareness of the environmental impact of meat and dairy production, animal welfare concerns, and the pursuit of health and wellness. Consumers are increasingly demanding alternatives that offer the same taste and texture as traditional animal products, without the ethical and ecological costs.
The global plant-based food market is expanding rapidly, with innovations in plant-based milks, vegan cheese alternatives like feta, and plant-based proteins, as well as advancements in fermentation technologies and cellular agriculture, paving the way for more realistic and nutritious options.

Aromatech’s Role in Enhancing Sensory Experiences
Aromatech’s contribution lies in our expertise in flavor and aroma development. We understand that one of the key challenges for plant-based foods is replicating the sensory experience of meat, dairy, and other animal products. Through advanced technologies, we create natural and organic flavors, as well as aroma compounds, that mimic the taste and smell of these products, enhancing the overall appeal of plant-based foods.

Customization for Diverse Consumer Preferences
Our work allows for the customization of flavors and aromas to cater to diverse consumer preferences, ensuring that plant-based foods are not only sustainable but also enjoyable. This is crucial as the industry continues to grow, driven by technological advancements, increased investment, and rising consumer awareness.

A Flavorful and Sustainable Future
As we look to the future, Aromatech is committed to playing a pivotal role in this movement. By continuing to innovate and collaborate with food scientists, technologists, and manufacturers, we aim to make plant-based foods an integral part of the global food system, offering delicious, nutritious, and sustainable alternatives for a healthier planet and a more compassionate world.

Join Us at the Plant-Based World Expo 2024
Experience firsthand the future of plant-based foods by joining us at the Plant-Based World Expo 2024. Visit our booth (#309) to discover our innovative products, sample our plant-based offerings, and discuss how we can help you achieve your plant-based goals.

Subscribe to our weekly newsletter:
Aromatech Newsletter

For inquiries, contact us at [email protected] or explore our flavoring solutions on our website: www.aromatechus.com

Concepta Ingredients presents the Arboreto Premium Protein range, highlighting a plant-based protein active ingredient that helps combat climate change

The ingredient supplied by the Brazilian company is ideal for the plant-based market and promotes the socio-environmental development of the communities involved in its extraction and in actions to combat global warming.

Concepta Ingredients – a business unit of the Sabará Group that specializes in providing natural solutions for the food and beverage industry – has just launched the Arboreto Premium Protein range. The highlight is the plant-based protein active PRO 1000G, which is derived from the extraction process of sesame oil, a plant native to tropical Africa and Asia, introduced to Brazil by the Portuguese in the 16th century. The product has characteristics that make it an excellent nutritional profile, as it is rich in protein, fiber, calcium and a source of essential amino acids. 

The company is also introducing Arboreto Premium Protein PRO 1000GB, which innovatively combines the benefits of sesame, derived from the upcycling process of oil extraction, and babaçu, an ingredient of Amazonian origin and part of Concepta Ingredients’ Bio Abundance program, which aims to promote the sustainable use of natural resources and the development of the communities involved. The new product is ideal for use in pasta, bakery items, snacks, cereals and hot drinks.

“Consumer interest in alternative flours is growing, driven by nutritional benefits such as the fact that proteins contribute to satiety and muscle mass gain,” says André Sabará, commercial director at Concepta Ingredients.

The executive points out that the company is always looking to innovate in order to surprise customers in the plant-based market and this time it is launching Arboreto Premium Protein PRO 1000GB, a protein active that stands out not only for its culinary versatility, but also for its positive socio-environmental impact. “To give you an idea, for every 20 tons of flour sold, we generate an income of R$5,333.33 per family. In the Cerrado alone, there are 60 families impacted on 700 hectares,” he adds.

PRO 1000G offers more than 40g of protein per 100g of product, which provides a prolonged feeling of satiety. It is also rich in magnesium, calcium and potassium in significant quantities. As it is gluten-free, it is an option for intolerant individuals looking for a healthy diet rich in fiber.

Bio Abundance Program

Concepta Ingredients launched the Bio Abundance Program in 2022, responsible for contributing to the indirect maintenance of more than 580,000 hectares of native vegetation, spread across the Amazon Rainforest, Cerrado, Caatinga and Atlantic Forest biomes. The initiative is based on five pillars: connecting people in a virtuous value chain between the wealth of the forest and the market; conserving the standing forest; respecting the peoples and communities that inhabit it; encouraging the use of ingredients from Brazilian biomes; and promoting socio-economic inclusion and reducing social inequality. 

The Program recently gained a platform (www.bioabundancia.com), where customers and partners can find out more about Bio Abundance and stay up to date on the species and impact figures involved in the initiative.

Visit Concepta Ingredients at Plant Based World Expo North America on September 11-12, 2024 in New York City.