Plant-based proteins are sometimes utilized in meat and dairy analogues, and every so often in egg analogues. Their objective is to supply flexitarian, vegetarian and vegan customers with an expertise which compares carefully with meat and dairy in style, texture and dietary worth.
Nonetheless, there’s way more potential for plant-based proteins than merely changing meat and dairy. At Meals Elements Europe (FIE), which befell in Frankfurt, Germany, FoodNavigator discovered a variety of makes use of for plant-based proteins that went past meat and dairy analogues.
However Roquette needs to maneuver past utilizing these proteins merely within the context of meat and dairy analogues. It needs to widen the scope of what they’ll do. “We’re much less oriented on plant-based burger, plant-based sausage,” Christine Beauvois, Head of Meals Buyer Technical Service, Europe at Roquette, instructed FoodNavigator. As a substitute, Roquette needs “one thing extra advanced. . . moderately than having only a resolution of plant-based options. I actually imagine that the buyer is extra delicate to the style and texture.”
For instance, pea protein can be utilized in bread. “We’ve got a devoted pea protein which isn’t competing with the gluten, so which means you possibly can enrich the bread with pea protein with out having any interplay with the gluten from the wheat,” Beauvois, instructed us.