PLT and Nutriati introduce textured pulse protein as a meat substitute.
NJ – Morristown Artesa Textured Pulse Protein was introduced by PLT Health Solutions and its production and technical partner Nutriati, LLC for meat analogue solutions.
This component can be used in a variety of dishes, such as meatballs, pizza toppings, chicken, fish, and pork products. It is a blend of Nutriati’s Artesa Chickpea Flour and yellow pea protein. According to the firms, it provides developers with more predictable formulations, simpler labels, and a more “meat-like” feel in meat mimics, as well as more reproducible results.
Devin Stagg, chief operating officer of PLT Health Solutions, stated that “industry demand for ingredient solutions is growing exponentially.” Everyone is working simultaneously to improve the’meat replacement’ experience. Every customer who tries a plant-based meat product should respond positively and return for more.
Without the requirement for additional texturizers, binders, or emulsifiers, such as egg whites, wheat gluten, or methylcellulose, Artesa Textured Pulse Protein can be utilised as a stand-alone ingredient in meat analogues and may facilitate the creation of plant-based meat products.
The Nutriati Culinary Team worked with plant-based meat manufacturers for several years to develop complete solutions to increase manufacturability and finished product quality, culminating in the creation of Artesa Textured Pulse Protein. Michael Spinelli is Nutriati’s founder and chief innovation officer. “We have been able to remove ingredients and clean up labels while improving existing formulations and nutrient content in a number of cases.”