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 goes truly mainstream. In fact, Euromonitor predicts that in the next 5 years, the value growth of meat alternatives will increase by over 10 percent each year in Europe, as the market further diversifies.
This is where Cargill’s knowhow and application expertise comes into play and where our new INFUSE by Cargill™ service offering model will help your product stand out in taste, texture and visual appeal.
It’s time to take plant-based formulations to new frontiers!
Our solutions for plant-based meat alternatives
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 has great solutions leveraging Cargill’s plant-based proteins, broad range of texturizers and emulsifiers, and Cargill’s plant-based fats and 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: processability, sliceability, texture authenticity and storage stability.