Plant-Based Meat Alternatives

Some of the examples in our portfolio include oat, pea, fava bean and hemp proteins. We are using a Brabender Ketse twin-screw extruder to give textural properties to the developed products. We are working with both low and high moisture extrusion technologies to produce alternatives to different minced and fillet type products to either mimic beef, chicken, or fish characteristics. We can develop extrudates with the desired properties in terms of strength, elasticity, and fibrousness together with water- and oil-retention qualities meeting any specific requirements.

 

Our product development team uses their vast knowledge to formulate prototypes combining fats, binders, and seasoning. We aim to provide solutions for different product categories including burgers, sausages, and whole-cuts. We know the processes and monitor the flavor development in each step to guarantee the desired appearance, texture, and taste. All our development is performed in close collaboration with consumers to determine market trends and include them into the development process to obtain feedback at every step.

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Why cooperate with us? 

In TFTAK we have:

• Science-based approach, with in-depth knowledge of the market, ingredient suppliers, and technologies

• New innovative alternatives for meat products from proteins sourced from plants, insects, or via fermentation