Here’s a plant-based meat alternative concept that delivers on taste, texture and cooking experience. It brings convenience for oven preparation or grilling occasions – exactly what consumers are looking for. Better still, the concept is also a nutritious option that allows for “high in protein” (16.6%) and “source of fiber” (3.3%) claims. It’s designed to provide that desired meaty texture: a firm bite, chewiness, and juiciness when consumed.
What’s inside?
Cargill™ plant protein - TEX PW80 M
- Crafted textured protein derived from blending pea and wheat.
- Specifically designed to deliver firmness and meat-like bite of ground and formed meat alternative applications.
- Delivers on chewiness and juiciness.
INFUSE by Cargill™ - FLANOGEN® REM 2460
- Binding & texturizing solution buildup of a blend of carrageenan, potato starch, citrus fiber, and methylcellulose.
- Designed to deliver on texture authenticity at hot consumption and stability during cold storage.
- Water and fat binding.
- Supports nutritional balance.
Trilisse® MVP 1201 (blend of pea and wheat protein)
- Solution to create great processability and bind pieces of hydrated textured protein together.
- Reduced dough stickiness.
- Enriches the protein content in the plant-based alternatives to meatballs.
Complemented by among others Cargill edible oils & fats:
A blend of rapeseed oil and coconut oil.
Want to know more?
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