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GoodMills Innovation has announced it will showcase several new plant-based ingredient solutions at the FiE event in Germany next month.

The company will present two newly introduced pea texturants, Vitatex Pea Flakes M SVP and Vitatex Pea Flakes M SVP PRO, as well as a texturant made from fava bean and wheat.

According to the GoodMills, the Pro variant of the pea texturants in particular has a ‘unique fibrous structure that has not been previously achieved in a pea-based product on the market’. It is ideally suited to plant-based nuggets, chunks or tuna alternatives, as it creates a long fibre structure and ‘succulent’ bite due to its ability to easily absorb and release water.

The new texturates are also highly resistant to shear forces, particularly during the cutting process, and can be cut flexibly and adapted to the desired texture of the end product. This flexibility means Vitatex Pea Flakes M SVP Pro can be used alone or in combination with other texturants to create specific textures.

Vitatex Wheat Fava Flakes SVP Pro is in the final stage of development and is described as having a ‘highly fibrous texture, meaty and firm bite, and bright appearance’. Its water absorption capacity allows it to form a good structure with ideal porosity, GoodMills Innovation said in a press release, making it well-suited to plant-based nuggets, schnitzels and tuna.

Additionally, the company will showcase a new protein fortification product, GoWell Tasty – a flavourless, vegan and clean label protein bend for baked goods such as bread, cakes, bars and cookies.

This ingredient can be easily integrated into existing recipes, enabling the bakery industry to meet growing demand for protein-rich foods. It contains proteins from field beans and peas, sunflower protein and wheat protein.

GoodMills Innovation’s recently launched Snow Prebiotic Fibres will also be presented at FiE, enabling boosted fibre content in baked goods without compromising taste or mouthfeel.

The company announced this summer that it had increased its capacity for plant-based ingredient production following the completion of a new production tower at its site in Hamburg, Germany.

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