With its VITATEX brand, GoodMills Innovation presents new texturates made from wheat, soy and peas.
Ideal for the production of fish alternatives such as tuna substitutes and vegan versions of fish fingers, pan- or deep-fried fish, versatile popular meat applications can also be reproduced in a true-to-the-original format.
From a sensory point of view, end products based on VITATEX® are particularly convincing due to their authentic fibrous texture.
The high protein content adds nutritional benefits and, thanks to the high water-binding capacity of the texturates, individual consistencies can be created.
In addition, they add texture and structure to both convenience and hybrid products. Products made with VITATEX® are optimally suited for the frozen food sector, the company said.
VITATEX® can be used to replicate canned tuna, which is a common ingredient for pizzas and classic to-go snacks such as wraps and sandwiches. Whether it’s fish & chips, fish fingers or fishcakes, all of these specialities can be readily converted into vegan form with VITATEX®.
Furthermore, manufacturers can realise a versatile application portfolio within the meat substitute segment, such as vegetable counterparts of “beef” patties, “meat” balls, “Bolognese” sauce, “chicken” nuggets, “Vienna sausages” or schnitzels.
Those prototypes have successfully come to life in GoodMills Innovation’s proprietary GoodMills Innovation Center.
