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Plant Based World Expo & Fi Europe 2024: Planteneers puts focus on cost savings, clean label, & indulgence
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Thursday, 17 October, 2024, 14 : 00 PM [IST]
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Hamburg, Germany
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At the upcoming fall trade shows PBWE in London and FiE in Frankfurt, Planteneers will be focusing on three key benefits: Cost savings, clean label, and indulgence.
As an example of cost-saving solutions, these plant-based experts are presenting a functional system for the production of a wide range of cold-cut specialties, including plant-based alternatives to lyoner, fleischwurst, and salami. Another example is a system solution for marbled plant-based steaks with a fine fibrous structure. The size, shape, and fat marbling of the final products can be adapted to specific consumer wishes. With these cost-optimised systems, manufacturers can offer affordable plant-based foods without compromising on quality, texture, or taste.
Authentic flavour experiences with the shortest possible ingredients lists remain a growth category, and more and more consumers are looking for clean label plant-based foods. To address this demand, it is presenting wheat-protein-based systems that offer high protein content and exceptional functionality. They are especially effective at recreating the compact texture necessary for salami and other cured meat alternatives. Show visitors can check out the results with the plant-based salami and salami sticks that it is exhibiting at PBWE and FiE. The cheddar-style snacks the company is presenting exemplify its clean label systems for alternatives to cheese and dairy products. These feature a high seven percent protein content and in addition are enriched with micronutrients.
Aligned with the worldwide megatrend of indulgence, for its third focus area it is showcasing meat, fish, dairy, and deli specialties. These include plant-based graved lax with elevated three percent protein content. For a sweet treat, the functional system for fermented cream desserts serves as a plant-based alternative to Petit-Suisse dessert, cream yogurt, or quark dessert. The indulgence experience contains 3.5 percent protein and has a very creamy mouthfeel. It can be mixed with various fruit preparations.
Indulgence, health, and convenience are addressed by a new concept for plant-based meal replacement drinks, which it developed together with sister company SternVitamin. The functional system creates the basis, with a high six percent protein content and 1.9 percent fibre content plus the necessary stabilising ingredients for a pleasing mouthfeel and delicious taste. SternVitamin developed the micronutrient mix to fit, containing all the vitamins and minerals needed for the desired nutritional profile.
Healthy indulgence is also a feature of the plant-based chicken breast it is showing at FiE. It is made with mycoprotein, which contains all essential amino acids and so delivers high protein quality. Its high fibre content is another plus. In addition to plant-based chicken breast, the functional system can also be used to produce plant-based breaded chicken fillets or nuggets. Apart from chicken alternatives, it has also developed solutions for meatballs, burger patties, and schnitzels, as well as various cold cut options based on mycoprotein. At FiE visitors can try out the plant-based chicken breast at the cooking show, together with the cost-optimised plant-based Steak 2.0, likewise presented in a culinary performance. It is showcasing its other highlights at FiE at booth 3.1C50 and the Plant Based World Expo at booth C22.
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