New texturates for a wide range of sh and meat substitute applications.

New texturates for a wide range of fi sh and meat substitute applications

Via its Vitatex® brand, GoodMills Innovation has announced that it is presenting the sector with some new texturates made from wheat, soy and peas, and at a time when vegan and vegetarian options are in increasing demand.

Ideal for the production of fi sh alternatives such as tuna substitutes and vegan versions of fi sh fi ngers, pan- or deep-fried fi sh, versatile popular meat applications can also be reproduced in a ‘true-to-the-original’ format, claim the company.

From a sensory point of view, end products based on Vitatex are particularly convincing due to their authentic fi brous texture, they also claim. The high protein content adds nutritional benefi ts and, thanks to the high waterbinding capacity of the texturates, individual consistencies can be created too. In addition, they add texture and structure to both convenience and hybrid products with products made with Vitatex also 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 onshelf choices, especially when it comes to seafood alternatives).

GoodMills Innovation feels that its new products will enable manufacturers to position themselves in a market that is popular and still relatively unsaturated. Vitatex can be used to replicate canned tuna, a common ingredient for pizzas and classic to-go snacks such as wraps and sandwiches, but whether it’s fi sh & chips, fi sh fi ngers or fi shcakes, all of these specialities can be readily converted into vegan form with Vitatex, claim the company.

Furthermore, manufacturers can realise a versatile application portfolio within the meat substitute segment, such as vegetable counterparts of ‘beef’ patties, ‘meat’ balls, ‘Bolognese’ sauce, ‘chicken’ nuggets, Vienna sausages or schnitzels, the company point out, these prototypes having successfully come to life in GoodMills Innovation’s proprietary GoodMills Innovation Centre.

During the past decade, the company has demonstrated its application expertise with wheat texturates, but by implementing new extrusion technology and adding soy and peas to its raw material portfolio, it feels that it has succeeded in raising the sensory quality of fi sh and meat substitute products to a new level (to imitate fi sh or meat, the texturates are rehydrated and processed with other ingredients).

Because of their authentic fi brousness, Vitatex can be used to make substitute fi sh and meat products that closely replicate the original dish, with the added benefi t of being 100% vegetable. Off -notes can be successfully remedied with the use of special fl avours and spices, say the company, who also off er a variety of customised solutions on request.

The range is available in diff erent sizes or granulations and is easy to process, and for the production of alternative end products, conventional meat and fi sh production equipment can be used, as well as mixers and stirrers from the bakery sector, say GoodMills Innovation.

FareShare celebrates the companies achieving the ‘gold standard’ in food waste fi ght

FareShare, the UK’s largest food redistribution charity, has launched a new scheme to recognise food businesses in the supply chain which consistently divert their edible surplus food to charities and community groups.

Over 100 companies will be awarded a Leading Food Partner badge, including Tesco and Cranswick. Over the last year, the food industry has diverted 35,000 tonnes of in-date, nutritious food that would otherwise have been wasted, enough to create 84 million meals for vulnerable families –and avoid the needless wasting of 56,000 tonnes of greenhouse gases emitted in the production of this food. Food waste accounts for 10% of the world’s CO2 emissions, and, in the UK alone an estimated 2m tonnes of edible food is wasted every year. Diverting unsold, edible food to charities avoids 17x more carbon emissions than the next most environmentally friendly method of disposal (sending it to animal feed).

FareShare CEO, Lindsay Boswell, said: “Food waste is an enormous contributor to climate change – and, quite frankly, this issue hasn’t been getting the attention it merits at COP.

“Hearteningly, the food industry has woken up to the problem of food waste. In the last fi ve years we’ve quadrupled the amount of surplus food we redistribute, working with over 700 food businesses in the past year alone. Companies are putting plans in place to measure and report on food waste within their operations, reduce avoidable waste, then divert in-date, edible food that can’t be sold to charities putting meals onto people’s plates.

“We value each and every one of our food partners, but the Leading Food Partner badge recognises businesses who have achieved the gold standard when it comes to fi ghting food waste within their operations – those who are consistently getting surplus food to good causes,and taking steps to reduce their carbon footprint.”

New research helps industry tackle strong biofilms with most effective methods

Recent research from Campden BRI has shed light on the species composition of food industry biofilms and the most effective methods to remove them – helping food businesses minimise shelf-liferelated issues often associated with biofilms.

The research found current methods used to tackle biofilms may not be as effective as previously thought, leading the researchers to investigate a targeted approach to help manufacturers identify and overcome their specific biofilmrelated issues.

Rob Limburn, microbiology group manager at Campden BRI who led the project, said: “Biofilms can play havoc with food manufacturers’ operations. Not only are they resistant to usual decontamination methods making them hard to remove, but when they do detach, they can easily spread around a factory leading to post-process contamination and reduction of a product’s shelf-life. They also often go undetected as the usual means of monitoring microorganism levels commonly do not detect the biofilmforming organisms that cause problems, which may be in a viable but not culturable (VBNC) state.

“Defining the resistance of key spoilage organisms in their biofilm state has allowed us to establish and optimise procedures for decontamination and removal of biofilms in several food industry settings.”

Bacteria can stick to surfaces by producing a slimy layer of polysaccharides known as a biofilm, the researchers point out. This layer is very difficult to remove and can protect the bacteria from cleaning and disinfection, leading to persistent spoilage or shelf-life issues. Biofilms are often complex, composed of multiple different microbial species, carbohydrates, proteins and DNA, and may harbour pathogenic species such as Listeria monocytogenes, Salmonella and others. For these reasons, biofilms have long been an issue for the food industry.

The three-year project investigated biofilms in factories from a range of sectors – including dairy, meat, fish, deli and ready meal plants.

Feedback during Campden BRI’s semi-annual member meetings highlighted that many food business operators were concerned that their methods of detecting and controlling biofilms were ineffective and potentially the reason behind persistent sporadic shelf-life issues.

To tackle this issue, the researchers first identified and isolated the key biofilm-producing organisms and used these to establish the most effective ways of removing them - trialling both the traditional and alternative approaches. The findings threw into question what we know about biofilms and how to control them.

Zoe Lambert, microbiology research manager at Campden BRI who conducted the research, stated how initial results came as a surprise: “We found that some of the common methods to decontaminate a surface with a biofilm weren’t as effective as the industry believes. In fact, we learnt that combinations of chemical, enzymatic and/or physical approaches were sometimes needed to ensure biofilm removal.”

Working with the food industry, Campden BRI’s research has helped develop a targeted approach to help manufacturers identify and overcome their biofilm-related issues.

Ron Limburn added: “We’ve developed a service which will help our members to better understand and tackle their issues with biofilms. From growing the biofilms, trialling current methods and creating bespoke treatments, we can help businesses control persistent biofilm formers. This can save manufacturers time and money by identifying the best approach quickly.”

The project’s results will be made available to members of Campden BRI in the coming months.

Vegan-fr iendly, superfr uit snacks fr om Kooky set to inspire this Veganuary

Last year, Veganuary inspired more than half a million people to go vegan during its 2021 campaign, gaining participants from over 200 countries and territories.

Often cited as a deterrent to adopting a vegan diet, lack of food choice or having to forgo treats can put many people off from taking the plunge. However, with it almost being that time of year again, a new brand, Kooky, says that it is hoping its exotic superfruit snacks might encourage more people to get involved. Recently launched in the UK, Kooky’s quirky product range of superfruits includes freeze-dried, light and crispy jackfruit, mango and mangosteen, and gently dried, soft and chewy banana and dragon fruit. Sustainably sourced in Thailand and dried naturally with no added sugar, the unusual snacks are 100% fruit and 100% vegan, say the brand. As well as being a convenient way for health-conscious individuals to reach their fi ve-a-day goals, the packs are also bursting with vitamins, minerals and antioxidants. Providing digestive, cardiovascular and beauty benefi ts, the snacks are fantastic for giving the immune system a boost, too, it is claimed, and having gained signifi cant traction and popularity amongst infl uencers, Kooky is already making exciting waves in the food industry since its launch earlier this year, it reports. Kooky say that they have strived to ensure their off erings were accessible, convenient and nutritious, and containing under 100 calories per pack, the snacks are as guilt-free as they are vegan-friendly, they add. Boasting incredible versatility too, Kooky’s propose that their products can also serve as an accompaniment to smoothie bowls and muesli, thus adding a nutritious crunch to Veganuary-inspired breakfasts.

Discussing how its products cater to the vegan market, Deena Tan, founder of Kooky, said: “The vegan diet is widely considered one of the most diffi cult to follow. This is partly due to the limited snack options available on the go. Made of 100% fruit, we’re proud our products are vegan-friendly and off er numerous health benefi ts, whilst also introducing Western consumers to new and exciting fl avours. “Whether going vegan temporarily for Veganuary or hoping to make this a more permanent lifestyle change, we hope customers will embrace and enjoy our off erings. After all, who said eating vegan has to be boring?”

Squeaky Bean launches in foodservice through Brakes

Plant-based food brand, Squeaky Bean®, is for the fi rst time available to foodservice operators through UK wholesale distributor, Brakes.

Brakes will stock three product lines - the ready-to-eat Squeaky Bean Crispy Duck and Salt Beef Style Pieces (available in 1 x 2.5kg packs), and Squeaky Bean Italian Deli Ham Style Slices that are available in 5 x 200g packs. The launch into foodservice follows the brand’s success in retail where Squeaky Bean’s NYC Deli Pastrami and Ham Style Slices were listed in the Top 5 meat-free category products launched in the last year by repeat rate (Total Market Read, 52w NPD Repeat Rates, July 2021).

With 45% of consumers reducing meat intake due to ethical reasons and 38% choosing to reduce meat consumption based on environmental factors (IGD, 30 March 2021), off ering plant-based options has become increasingly important for OOH operators.

Squeaky Bean off ers a quick and convenient way for chefs to improve their plant-based off ering and is also supporting chefs with a range of tasty and quick to prepare recipes to highlight the many diff erent ways to use the products including sandwiches, wraps and salads.