The entry of increasingly healthy and versatile plant protein alternatives on the food scene is transforming the industry’s focus on developing meat and fish substitutes.
In this context, which is constantly growing and increasing the possibilities for an increasingly demanding consumer, the vegetable pea protein, Pésol Pea from Molendum Ingredients, a subsidiary of the Dacsa Group, is presented to companies in the sector as a real high-quality alternative to replace meat and fish in their food preparations and reach the consumer in multiple products.
And it is not the only one, from Molendum Ingredients we offer to an increasingly rigorous market, texturized vegetable proteins, made of vegetable origin such as peas, -as a protein of high nutritional value and a texture and index of sustainability far superior to the competition-, chickpeas or wheat gluten, which have high protein content and extraordinary potential for appearance, texture and flavour of meat.
These are food analogues that mimic, with optimum results, the fibre of muscle tissue by applying shear force to their proteins in the texturization process, both dry vegetable protein, for lightly expanded products that need to be rehydrated later to create a product, and wet vegetable protein, a process that is becoming a turning point in the manufacture of animal protein substitutes and in whose development and commercialisation Molendum Ingredients is a pioneer.
As for the dried texturized vegetable protein, which is used to make the vast majority of products currently on the market such as hamburgers, sausages, nuggets or scallops, it should be noted that it is dried after the extrusion process, that it requires rehydration prior to use and that it offers a protein content of 58%.
And, of course, it is necessary to underline that dry texturized vegetable protein is not the only protein available to produce meat and fish analogues.
Because, at Molendum Ingredients we have the necessary technological and human resources that make us the first in the production of wet texturized vegetable protein, PVTH, which comes out of extrusion at 50 or 60 percent moisture, which allows us to control the attributes of fibration and offer our customers unique products without competition in the market, more fibrous and expanded products, designed to meet the expectations of those seeking excellence in the production of foodstuffs with magnificent nutritional, organoleptic and gastronomic qualities, protein food alternatives with a complete absence of animal protein.
More advantages? PVTH offers a protein content of over 30 percent.
Texturized vegetable protein, as a substitute for meat and fish in food preparations, already has a long history in the industry, enough for more sophisticated production processes and the appearance of raw materials more in line with the current situation, due to their sustainability, versatility and nutritional quality, to drive a change of reference for those companies and customers who want to achieve excellence in their products.
