Vegetarian and vegan cuisine

Eating habits are as old as humanity and are just as numerous as the cultures of our world. Yet while eating habits can of course be passed on and become entrenched, they can also be changed. A healthy, balanced diet is ever more important for an active life these days. If you’re thinking only of fruit and vegetables here, then you’re on the wrong track: The market, of course, demands not merely fruit and vegetables but also genuine, plant-based alternatives to the fish and meat we are familiar with. Our technical application experts have been observing this trend for a long time and are actively supporting it with the development of vegetarian meatballs, soy sausages, jackfruit cutlets and much more. Let us inspire you!

Meat for vegetarians?

Meat and fish are considered the paramount sources of protein – but they aren’t the only ones. Vegetarians and vegans can also enjoy protein-rich foods entirely free of meat and fish. If we consider purely plant-based protein sources such as nuts, seeds and soy, then we don’t do justice to the diversity of the products, as innovative alternatives to meat and fish can also be produced.

To achieve all this, the additives industry offers a host of solutions in the form of different additives. TER Ingredients offers you an extensive range with the corresponding products needed for production of these plant-based alternatives to meat.

By way of a basis, as in the conventional domain, you need a protein source – which here must be plant-based, of course. Soy protein is the best choice here, we believe, whether it’s in the form of an isolate or a concentrate. It is unique in its availability, processing, biological value, nutritional physiology, taste neutrality and, not least, its synergism with stabilizers and thickening agents. As before, it remains the most widely used plant protein in food supplements, protein shakes, muscle-building formulas, weight-gain foods and many more products. So why not also in meat-replacement products?

Which protein sources are in our range?

One current trend is pea protein. Everyone is familiar with peas, which stand out thanks to their regional availability and sustainability qualities. The ecological footprint is unbeatable, which counts most significantly as a good sales argument. Due to the pea flavor of the protein, however, it is hard to use in taste-sensitive products, as in dairy items, for example. In meat-replacement products, however, it is now a firm fixture.

Other genuine, plant-based alternatives include psyllium and hemp proteins. Having gained a reputation as superfoods, they actually have winning qualities that make them very suitable for certain alternatives to meat. Although they have essentially quite low protein content, they are able to swell a great deal and can retain water for a long time. This means the manufactured products will stay moist for longer. The texture is also very appealing for certain products. A crucial factor in selecting a protein source and its processing is always the end product that is to be achieved and/or imitated.

For the right consistency

Just like the protein basis, we also offer you corresponding stabilizers and thickening agents. These represent an important factor in the production of your meat-replacement products.

Our stabilizers and thickening agents:                                                         

  • Carrageenan,
  • Konjac,
  • Guar gum,
  • Carob bean gum,
  • Tara gum,
  • Xanthan gum,
  • Agar,
  • Carboxymethyl cellulose, etc.

You can order these both individually or as a personal mixture according to your instructions. This saves you weighing time and means you don’t have to have lots of bags of individual components open at once. We also supply the individual stabilizers in various qualities, with some available as organic products. Don’t hesitate to get in touch if you are interested!

The right color for your food product

To ensure that meat-replacement products also look appetizing on the inside, we offer you various colors and coloring foodstuffs. TER Ingredients is able to supply these to you very individually and essentially depending on the overall composition of the raw materials, as it is important to us to offer you bespoke products.

What’s more, within our range you will also find the corresponding acidity regulators, preservatives, sugar substitutes and emulsifiers that are used in the majority of meat-replacement products.

Take a look at our range and ask for advice on which raw materials we can put together for you.

Exclusively for you: Competent support with 35 years of experience

We offer you not only the necessary raw materials, however, but most specifically also our technical expertise. Our competent team of application technicians is there to help you with product development, project supervision, substitution of raw materials in existing recipes, and changes in production or processes.

With more than 35 years of accumulated expertise as a trained butcher, chef and food processing technician, our Technical Consultant Ralf Kettner is thoroughly at home in the world of food production. With innovativeness, creativity and specialist expertise, he will be happy to support you in your selection of the right raw materials, creation of your recipes, implementation in practice, upscaling, and with all matters relating to technologies and applications.

Trust and integrity are paramount for us here. Please feel free to contact us!

Ralf Kettner
Technical Sales Manager - BU Life Science
Tel.: +49 40 300 501 8203