Cape Food Ingredients
Innovative solutions that will rock your taste buds The key to the vegan market is taste. Consistent market success relies on repeat purchases and the all-important word-of-mouth recommendation whether personal or via social media. Just Vegan spoke to Cape Food Ingredients’ Brian Lanton to find out why it is vital to become a product development partner in Africa for all food and beverage sectors.
“W
a succulent cook-stable structure. This results in vegan ‘meat’ type products that are still succulent after cooking, with a higher postcooking weight. While standard vegetable fats will run out as they
e are incredibly
melt, Creamy SF Paste will not.
focused on
This spells the end of the dryness
developing key
associated with many vegan
No-meat burger patties
ingredients that can be used
products such as ‘fish’ fingers, patties
chicken. Our hundreds of top note
during the formulation stage of
and meatballs. It can also replace
flavours apply to all food types
vegan products, each of which
animal fats such as butterfat.
– fruit flavours, warm flavours, alcoholic flavours and many more.
has its unique set of organoleptic and sensory challenges. We are
• Umami bases: The key to making
always formulating new products
all vegan food taste good is found
and we are always looking for
largely in umami notes. CFI has a
smoothness in beverages: One of
new ingredients that are game
large and sophisticated range of
the negative aspects of many vegan
changers. We have found many
vegan umami bases, which give the
milks is a tendency to separate very
such ingredients that provide novel
right taste notes to all flavour types -
quickly, along with a thin texture
solutions to both technical and cost
whether vegetable, chicken, seafood,
that is far from satisfying. Cape Food
issues,” he says.
meat or cheese.
Ingredients has completely solved
• Particle suspension &
this aspect, along with the ability to
The company has developed many solutions via new ingredients
• Top note flavours: To build on
that will form an essential part of
umami base flavours, top notes
tasty vegan foods:
should always be added for that
• Texture/gelling/thickening: When
smooth out chalky/grainy notes.
final sensory boost. Using our top
it comes to formulating vegan
• Creamy SF Fibre: This innovative
notes enhances the taste of all
cheeses, yoghurts, mousses, custards
product holds up to 50 times
vegan foods, even those which will
and similar products, developers
its weight in water and offers
taste like grilled beef or roasted
need a variety of tools. CFI has developed many options to cater for all needs, with examples such as vegan chocolate desserts, instant custards and cheesecakes. • Novel proteins: Ingredient trends form the cornerstone of CFI’s product portfolio. New products include chia seed protein isolate, micronised yellow pea protein, micronised rice protein, neutral yeast protein and
Chocolate mousse is a cinch.
20
Just Vegan ISSUE 1
other useful tools that can give your product a better taste and/or unique marketing edge. Cape Food Ingredients – www.capefoodingredients.com
