Plant-based Meat Alternatives In the Spotlight
Advanced research, development & technical expertise
We retain a focus on technology and innovation, food science and application expertise in ingredients, ingredient systems and finished food systems, creative and innovative bakery product formulation expertise, and flavor technologies. Our application centers work on the edge of innovation – closely connected to our research centers.
Comprehensive sensory, application and pilot testing
Our sensory testing capabilities make it easy for us to test food attributes and consumer acceptance for your new product. We can help you achieve the right formulation of your new products with skills in sensory analysis, texture, taste, and flavor.
Rapid delivery of concepts, prototypes and formulations
Our baking pilot facilities can reproduce numerous baking products for testing formulations. These include technologies on cooking, mixing, aeration, lamination, extrusion. We have equipment in place for standard baking processing including biscuits, cakes, sponges, breads, bars, ginger breads, wafers, and donuts.
Nutrition, regulatory, supply chain and risk management
Cargill’s nutrition scientists help identify new health opportunities for our ingredients and develop the science in support of those benefits. Our experts can help you address the regulatory challenges of bringing new opportunities to market. And our supply chain and risk management professionals can help you develop efficiencies in ingredient sourcing while managing ingredient risk.
In the spotlight: Cargill R&D Centre EMEA - Plant-based Meat Alternatives Innovation Centre
At our Vilvoorde R&D facility in Belgium, we employ a team of xxx people dedicated to meat & meat alternative applications.
“Animal-based ingredients have specific properties that impact visual appeal, taste and texture. The key to successful plant-based alternatives is creating a product that appeals to consumers across all these lines.” Quote Zuzanna.
Overcoming the organoleptic challenge of replicating the taste and texture of processed meat products requires the use of various high-quality ingredients. But manufacturers also need an ingredient partner that can support them in the effective dosing and blending of these performers. This is why Cargill supplies our customers with a broad range of plant-based ingredients, including proteins, vegetable fats & oils, hydrocolloids, starches & blends, and the extensive formulation experience required to win within the meat alternatives space.
The big challenge to create successful meat alternatives is that both the animal protein and animal fat replacement present interesting formulation hurdles to overcome. At the end of the day you are changing the type of protein that you are working with into something entirely different. You are also replacing the animal fats with plant-based oils and fats, which impacts texture, organoleptic properties, product stability, as well as overall product acceptance.
Time to get INFUSED
On-trend manufacturers must bake to perfection to ensure stand out in a crowded bakery aisle. In order 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.