Ingredion launches textured pulse proteins in Europe

Derived from pea and faba bean with 65% protein on dry basis, the textured proteins enable manufacturers to formulate non-soy based, gluten-free meat alternatives

Ingredion EMEA has launched its textured pulse proteins, Vitessence Tex, across Europe. It’s designed to help manufacturers create meat alternatives and vegan ready meals, balancing taste, meat-like texture and nutritional profile.

Derived from pea and faba bean with 65% protein on dry basis, the textured proteins enable manufacturers to formulate non-soy based, gluten-free meat alternatives with a consumer-preferred texture and front-of-pack claims.

Severine Bensa, Plant Based Protein Platform Lead EMEA, at Ingredion EMEA, said: “More and more consumers are cutting down on meat and exploring exciting new plant-based meat alternatives. Retail sales of plant-based meat alternatives in Europe have grown by almost 10% per year over the last 10 years, driven by the rise in flexitarian consumers who want to limit their meat intake.

“Studies also show that a meat-eater's diet can produce almost double the CO2 emissions of a vegan diet, so it’s no surprise that eco-conscious consumers are associating plant-based diets with a more sustainable lifestyle. Alongside health and concerns about animal welfare, and sustainability is one of the main reasons why consumers choose plant-based food and drink.”

The proteins are sourced and processed in Europe, limiting the carbon footprint of formulations, Ingredion says.

They’re available in three different types to fit varying needs. Vitessence Tex Mince 101 textured pea protein and Mince 301 textured faba bean protein are shaped proteins suitable for use as is or in meat grind applications such as burgers, meatballs or sausages. Chunk 101 textured pea protein is 'chunk’ shaped, the company says, making it suitable for different shapes, or processes like grinding or shredding.

Ingredion EMEA also offers a portfolio of texturising ingredients to help manufacturers create the right eating experience in their meat alternatives.

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