Processing Technology for Alternative Protein Products
Handtmann develops and produces modular system technology for food production such as alternative protein products from the sectors of vegan meat, fish and milk substitutes and more. The modular process solutions are flexibly suitable for mixing, fine-grinding, inline-grinding, portioning, linking and hanging, forming, co-extrusion and depositing of a wide range of products and consistencies of alternative proteins.
The variety of vegan meat substitutes is vast and can be roughly categorised into vegan sausages, vegan bacon, vegan cold cuts and vegan spreads. Apart from the typical meat substitute products such as vegan fried sausage, liver sausage or salami cold cuts, there is also an increasing demand for new products that explicitly do not have a look and feel of meat, such as sausage products based on mushrooms, vegetables, tofu, mycoprotein or seitan, plant-based protein concentrates, isolates and texturates or other hydrocolloids. Furthermore, Handtmann automatic and universal processing units can be used for simultaneous heating, mixing, grinding and emulsifying of hot and cold milk alternatives. The entire range of pasty and liquid milk substitutes such as plant-based milk alternatives are processed in a compact, closed complete system. Chunky raw material is pre-ground in the processing tank and mixed with dry materials and liquids. Cheese alternatives can also flexibly be produced in a great variety. Production of vegan fish products in various shapes and individual product appearance with fish flavour, texture and optics like the original is also possible including multiple variations such as “salmon” type or “tuna” type.
The brand new IFTA gold awarded Handtmann ConProSachet system offers a new process for packaging fluid or pasty food products and food supplements in small sachets, pods or pockets. The system uses seaweed-based material instead of plastic films. The most significant advantage is that the sachets are edible and can simply be ingested, or disposed of in organic waste after use, because they biodegrade within a few weeks. The strong trend towards take-away and snacking as well as convenience and ready meals renders this particularly relevant in gastronomy and food service, e. g. sauces, dips, dressings, jams and other comparable products. The system also offers potential for product innovation in other industry sectors thanks to the new edible sachet form, e.g. for sausage and cheese products. The system was developed in cooperation with Notpla, a UK-based company committed to the development of all-natural packaging solutions and winner of the Earthshot Prize.
Find out more in the Handtmann whitepapers or trend report providing market information and information on optimal process technology. Valuable information, both for the experienced producer of vegan products and for start-ups or food producers who wish to add such products to their portfolio.
Processing technology for plant-based food by Handtmann, e. g. ConPro Sachet products or whole cuts