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Home/ Products & Services/Food & Beverage/Europe, Middle East, Africa/INFUSE by Cargill™/Meat Alternatives
Food & Beverage - Europe, Middle East, Africa
  • INFUSE by Cargill™
    • Dairy, Hybrids & Dairy Alternatives
    • Bakery
    • Ice Cream
    • Meat Alternatives
    • Dairy in META
      • “Plant-based cream solutions” insights report
    • Contact Us
 

Functional systems
for Meat Alternatives

Get in touch with us

There’s no denying that we are in the midst of a plant-based revolution. Meat alternative product development is on the menu at many of the major manufacturers, as the demand for vegetarian, vegan and plant-based options is mainstreaming.

The largest product groups for meat alternatives consist of minced and formed meat products, such as burgers, patties and meatballs and sausages. The market is expanding, however. Beyond the well-established formed meat alternatives for hot consumption, there is a growing trend towards emulsified plant-based cold cuts too. 

INFUSE by Cargill™ functional systems & design offers tailormade solutions, where we combine several ingredients together in an optimal blend. Whether you are looking for support to replace a certain animal protein with plant-based proteins, a new solution to ensure meat-like texture in your plant-based offering or a more functional binding system, our experts will help your product stand out in taste, texture and visual appeal. 

INFUSE by Cargill™ has great solutions leveraging Cargill’s plant-based proteins, broad range of texturizers and emulsifiers, and Cargill’s plant-based fats & oils. 

For example, we have already developed several new functional binding systems under our Flanogen® brand that are suitable for a wide range of plant protein products. These systems are made using the best functional ingredients like texturizers, fibers and starches to deliver on the core requirements for plant-based meat alternatives. 

We can offer ready-made or tailored solutions for: 

  • Emulsification and binding.  

  • Improving processability. 

  • Improving texture and sensory characteristics (juiciness, succulence etc.). 

  • Delivering on texture authenticity. 

  • Improving storage stability. 

  • Controlling properties such as sliceability.
     

Our solutions in action:

Flanogen® REM 1850

A blend of hydrocolloids, citrus fiber and potato starch that mimicks the bite and texture of meat, makes the product easy to slice and improves shelf life.

Flanogen® REM 1581

A blend of carrageenan, methylcellulose and konjac gum that helps processability, stability and the creation of the desired texture and succulence.

Flanogen® REM 2460

A blend of methylcellulose, potato starch, carrageenan and citrus fiber that is designed to deliver on texture authenticity at hot consumption and stability during cold storage. 

Flanogen® REM 2570

A blend of methylcellulose, tapioca starch, carrageenan and konjac gum that is designed for emulsification and ensure texture stability and firmness during consumption.


On-trend manufacturers must identify next-gen meat alternative winners to ensure products stand out in a crowded plant-based meat alternatives aisle. To get there, you will need a great solutions partner that takes a customer-centric approach with on-trend value propositions that are virtually market ready. 

Coupled with our technical know-how & support and our broad range of ingredient building blocks, you can rest assured we’ll tailor the right solution to meet your needs.

It’s time to take plant-based formulations to new frontiers!

Get in touch with us today! 

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