Ingredion launches vegetable protein crumbles to add texture, firmness to plant-based meat
Vitessence Tex Crumbles 102 is a structured protein derived from peas that optimizes texture and firmness in these products.
Ingredion (Westchester, IL) has added a new ingredient to its plant-based Vitessence line that adds texture and firmness to plant-based meat products. Vitessence Tex Crumbles 102 is a structured protein derived from peas that optimizes texture and firmness in these products.
Ingredion says Vitessence Tex Crumbles 102 textured protein “outperforms competing pea protein ingredients in multiple areas, including hydration and particle integrity, resulting in products that more closely resemble the look, taste, and texture of traditional meat,” including meat’s chewiness and firmness.
Food formulators will see numerous benefits with the ingredient, the company says, including ease of hydration, flexible hydration time and water ratio, room-temperature hydration, versatile particle size, and superior firmness and particle integrity post-hydration.
Vitessence Tex Crumbles 102 is ideal for plant-based burgers, chicken nuggets, meatballs, seafood patties, chicken/tuna salads, sausages, and crumbles for savory applications. It can be labeled as “pea protein” and provides 65% protein content (by dry weight), the company says. “The ingredient is also free from common allergens, including gluten, wheat, and soy,” it adds.
“Ingredion’s broad plant-based protein portfolio and tested formulation experience mean that developers now have a complete toolkit for creating alternative meat products that mimic the bite and chew of animal proteins—while balancing texture, taste, and functionality,” said Kristen Germana, Ingredion’s senior manager, business development, plant-based proteins, in a press release.
