Meat extenders

Meat extenders

Meat extenders make it possible to increase the variety of protein content of meat with vegetable proteins of high biological value, reducing costs and preserving the organoleptic and nutritional quality of the product. That is their mission.

And they do it perfectly, especially those meat extenders made from top quality pulses at source, such as those offered by Molendum, a subsidiary of the Dacsa Group, which is committed to offering the food industry native flours from gluten-free pulses and cereals, which allow the production of high quality meat extenders.

The use of meat extenders has proven to be an option with an excellent commercial projection in the meat industry because, in addition to reducing production costs, which ultimately results in a reduction in the final price that has consumers as its greatest beneficiaries, meat extenders made from gluten-free pulses and/or cereals offer a specific food alternative for the diets of people with coeliac disease or gluten intolerance.

Because the use of meat extenders has been linked from its first steps in the industry to a quantitative increase of the product, gradually improving its consumption conditions and organoleptic qualities; This is a fact, but it is also very important to remember, especially in the current food situation in which allergies and intolerances to gluten have increased considerably, that this food and ecological solution that Molendum promotes through its gluten-free native legume and cereal flours, satisfies the needs and expectations of people who cannot consume gluten in their diet either because they have some kind of allergy or because they are intolerant.

In fact, in Spain alone there are estimated to be 450,000 people with coeliac disease, according to data from 2024 published by the Spanish Federation of Coeliac Associations (FACE), reaching more than 1% of the world’s population. In addition, and parallel to the increase in gluten allergies and intolerances, there is a sector of consumers who do not want gluten to be present in their diet on a permanent basis and are therefore increasingly inclined to consume gluten intermittently in their daily diet, thus demanding more gluten-free quality products on the market at reasonable prices.

Molendum Ingredients’ flours provide a wide variety of options for the production of meat extenders. These include native whole, red or yellow peeled lentil flours; whole white or pinto bean flours; whole chickpea and peeled chickpea flours or pea, amaranth, buckwheat or quinoa flours, all of them gluten-free, offered on their own or in careful blends tailored to the customer’s needs.

Flours rich in micronutrients similar to those in meat, such as zinc, iron or vitamin B which, given their great versatility in applications, can be used in multiple meat products that form part of the normal diet of most of the population and on which the manufacturer can introduce improvements in texture or flavour or other organoleptic nuances, imprinting a unique and differentiated stamp on the competition.

These products include hamburgers, meatballs and sausages, which will seduce new customers, both for the manufacturer’s personal stamp and for their nutritional value, increased by an increase in protein value and a high content of vitamins, fibre and minerals.