KRÖNER-STÄRKE Branching into All Natural Meat Replacement Products
Clean label ingredients specialist KRÖNER-STÄRKE is launching a new line of TVP meat replacement texturates. Renowned primarily for its ingenious bakery ingredients which boost fresh-keeping and other functional properties without the use of additives, the company has invested heavily in a new production area designed specifically for meat replacement products.
An investment to the tune of EUR36m has seen the creation of an entirely new wing at the plant, including equipment for drum drying and extrusion. Beginning with protein from wheat or pea, the new equipment will create extruded products in the form of granules, fibres, strips and powders.
Countering concerns surrounding the often highly processed and artificial nature of meat replacement products, the new range will make use of natural ingredients only, with raw materials being processed using untreated spring water, heat and physical processes without the use of chemicals. The texturates will also be available in organic form.
In light of the growing consumer move towards alternative proteins, KRÖNER-STÄRKE expects to see high demand for its new products, which are ideal for convenience foods such as burgers, sausages and even sauces. As well as these, the extruded powders offer the perfect solution to protein enrichment in baked goods or low carb products.
Henrik de Vries, Commercial Director at KRÖNER-STÄRKE commented: “We’re so excited about the new facility, which represents a big move into a new area for us. We’ve already been producing ingredients like spelt gluten which have been popular for use in meat replacement mixes for some time, so creating this new facility was the natural next step. We’re looking forward to all the possibilities this new venture will bring.”
As well as the standard formats, different granulations and shapes can be created bespoke to customer needs, as well as alternative substrates such as mixed proteins. However, KRÖNER-STÄRKE will be focusing primarily on wheat-based proteins in this new endeavour, given the neutral taste and meat-like bite wheat can offer.
As previously shown with the company’s popular bakery ingredients, there needn’t be a conflict between wheat and going gluten-free. The new facility has been divided into two lines; one producing gluten containing wheat-based TVP and the other producing drum dried, gluten-free pregelatinized starches and flours for different applications.