Ulrick & Short has extended its organic ingredient portfolio. The ingredients, including organic complex 1 & organic complex E, have been designed to provide improved textural properties in plant-based meat substitute applications.
Organic complex 1 provides high binding capacity to plant-based meat substitutes, designed to provide a better mouthfeel & eat, while also allowing manufacturers to make front-of-pack ‘high in’ protein claims without major recipe reformulation, or significant changes to flavour profiles. Organic complex E binds moisture in fat when cooked, reportedly providing an open, softer texture for both meat & plant-based products such as burgers, meatballs & sausage rolls. Both ingredients are clean label, non-GMO & certified organic, the company says.
Ulrick & Short R&D Manager, Danni Schroeter, said “Traditionally the organic sector in the UK has been less strong when compared with much of Europe. However, the organic sector in the UK has had a recent resurgence. This is coupled with the cross-category growth of plant-based products in the UK – shifting consumer focus onto the themes of health, transparency, and sustainability, all of which the organic narrative fits in with very well. The push for a greater understanding of provenance and quality of food has been catalysed further still by the COVID pandemic."