Innovative veggie protein from Ingredion
In Westchester, Illinois During the July 19–21 virtual conference of the Institute of Food Technologists, Ingredion, Inc. unveiled a novel textured protein.
To expand its line of plant-based products for the US and Canada, the company introduced VITESSENSE TEX Crumbles 102 textured protein.
Peas are the source of the novel structured vegetable protein. According to Ingredion, it offers a range of functional advantages in formulation, such as enhanced firmness and particle integrity after hydration, adjustable hydration time and water ratio, room-temperature hydration, and ease of hydration. It gives plant-based food products the ideal amount of firmness, chewiness, and texture to help them resemble traditional meat. Savoury plant-based burgers, chicken nuggets, meatballs, seafood patties, chicken/tuna salad, sausage and crumble substitutes are among the best uses for the foodstuff.
With a dry weight of 65%, VITESSENCE TEX Crumbles 102 textured protein is classified as pea protein. It does not necessitate allergen labelling and supports non-GMO product claims.
“Another step towards growing Ingredion’s plant-based protein line is the introduction of VITESSENCE TEX Crumbles 102 textured protein.” Plant-based protein head at Ingredion Michael Natale stated, “We have the capabilities to help manufacturers meet consumer demand.” “By continuing to invest in this area and constructing a manufacturing facility in South Sioux City, Nebraska, Ingredion is positioned to shape the future of plant protein and offer the food and beverage sector new possibilities for developing unique plant-based products.”