Innovative meat and soy alternatives
GoodMills Innovation is to introduce two new products meat and soy alternative products.
Wheat texturates in the form of flakes will complement the Wheatmeat core range, allowing for the creation of vegetarian and vegan dishes, minced meat substitutes as well as bakery and snack fillings.
The extruded Wheatmeat flakes are characterised by their high water binding capacity and are especially suitable for adding texture and structure to bakery and snack fillings as well as for the production of meat-free hamburger patties. Based on high-protein wheat fractions, the flakes can achieve end products with up to 76% protein, depending on the amount used. Thus, snacks and dishes containing Wheatmeat flakes can form a valuable part of a healthy diet, particularly for the growing number of vegetarian and vegan consumers.
The second innovation is YePea (toasted pea meal), which offers a non-GMO and allergen-free alternative to soy grits. The company will also present its comprehensive Clean Label portfolio of functional flours, process flours and high-fibre milled wheat products.
YePea (an abbreviation of yellow pea) is derived from the yellow-podded snow pea. This almost forgotten legume was rediscovered by the company during a research project. The new product is an alternative to soy grits, which are often used in baking mixes, bread recipes and small baked goods to improve texture. The toasted and coarsely ground peas enhance water binding capacity and provide a soft texture. Additionally, baked goods gain an appealing nutty flavour. Allergen labelling on the end products is not required. YePea’s raw materials, all of which are non-GMO, are grown in Europe.