GoodMills Innovation says the textures – which are wheat, soy and pea-based – are “ideal for producing fish alternatives such as tuna substitutes and vegan versions of fish sticks, pan-fried fish or fried”.
“From a sensory point of view, the finished products based on Vitatex are particularly convincing thanks to their authentic fibrous texture. The high protein content adds nutritional benefits and, thanks to the high water-binding capacity of the textures, individual consistencies can be created. Plus, they add texture and structure to convenience and hybrid products. Products made with Vitatex are ideal for the frozen food industry,” the company says in a press release.
The plant-based market is booming, with vegan seafood in particular demand, according to GoodMills.
They cite a survey by ProVeg International, in which 85% of respondents who follow a plant-only lifestyle report a lack of choice on the shelf, especially when it comes to seafood alternatives.
“Whether it’s fish & chips, fish sticks or fishcakes, all of these specialties can be easily converted into a vegan form with Vitatex,” the company claims.
Over the past decade, the company has developed a line of wheat textures. By implementing new extrusion technology and adding soy and peas to its raw materials portfolio, GoodMills Innovation claims to have taken the sensory quality of fish and meat substitutes to a new level.