German food manufacturer Kröner-Stärke has developed and released a new range of wheat proteins to be used in the production of meat alternatives, or to increase the nutritional properties of meat products.
Kröner-Stärke’s Glutex B is made from vital wheat gluten and is used to provide a meat-like texture to products such as vegetarian meatballs, and burgers.
Alternatively, Glutex B can be used in meat products such as minced meat, and the company claims the protein lowers overall fat content and reduces cholesterol while keeping protein levels high.
The other product the company is releasing is Proplex, another wheat-based protein which is targeted at vegetarian and non-vegetarian sausage producers.
Proplex can be moulded easily and is able to bind fat and water, meaning it can act as a replacement for vegetable binding agents in sausages while simultaneously reducing fat and calorie content.
Kröner-Stärke product development technician, Maren Wiese, said: “We have developed a wide variety of wheat protein products that lend themselves perfectly to being incorporated in healthy, high-protein food ranges adhering to clean-label and vegan standards.
“Germany is leading the way with meat substitutes in Europe and is witnessing a steady rise in vegetarianism.
“Our wheat proteins are developed specifically to enable food manufacturers to diversify into high-quality meat substitutes and bring added functionality and nutritional value to traditional favourites across the country and in Europe.”
© FoodBev Media Ltd 2018