At Fi Europe 2024, BENEO is demonstrating how producers can streamline their hybrid and fully plant-based development processes to facilitate faster market launches. Using texturates from Meatless® and faba bean protein concentrate, BENEO has created a selection of product samples that showcase the company’s solutions. These include technical samples highlighting ingredient and recipe development, primary processing components, as well as semi-finished and final products. By covering larger parts of the value chain, BENEO supports producers in simplifying the development process. BENEO can offer them highly scalable solutions that deliver a range of cost and quality control benefits that will appeal to consumer purses and palates.
In an evolving market where almost 3 out of 5 consumers across the globe are interested in plant-based nutrition and around one in three identify as flexitarian, hybrid and plant-based recipe development is more relevant than ever. Taste, texture, cleaner labels and price remain primary factors influencing consumer adoption of plant-based diets. To aid in the formulation and reformulation process accordingly, BENEO is using this year’s Fi Europe to demonstrate the potential of its solutions.
BENEO samples along the value chain include:
Ingredients and recipe development
- Plant-based feta cheese balls – These innovative snacks deliver an improved Nutri-Score in comparison to current plant-based feta. The combination of high-quality ingredients, including BENEO’s protein concentrate, starch-rich flour from faba bean, rice starch, rice flour and Orafti ® Inulin chicory root fibre, results in a product with creamy texture, high fibre and pleasant taste, offering greater application versatility.
- Plant-based chocolate – Using BENEO’s faba bean ingredient, this plant-based chocolate offers a more sustainable alternative to dairy chocolate that can be easily applied to existing production processes.
Primary processing for easy production
- Egg-free meringue – This delightful egg-free meringue has been developed using BENEO’s faba bean protein concentrate to deliver a stable foam and well aerated texture after baking.
- Plant-based white fish fillet – Formed with Meatless® Textured Flakes including rice and mycoproteins, this fillet has a tender texture that creates excellent bite and mouthfeel. The combination of ingredients also provides an appealing white-fish colour.
Said Niels E. Hower, Member of the Executive Board at BENEO: “BENEO’s plant-based protein strategy aims to cover more parts of the value chain. Next to our ingredients, this includes offerings for hybrid and vegetarian applications such as ingredient texturates that are ready to be processed, as well as semi-finished products. As a result, we speed up the development process for our customers and increase their control of cost and quality at the same time. It is an exciting time in plant-based and hybrid product development, and we want to show producers that it is possible to combine taste, texture and cost-efficiency in a wide range of solutions.” For more visit stand F80, hall 3.1 at FiE or beneo.com
