Flexitarians were born to love meat and have specific expectations about what a plant-based meat alternative should be in terms of look, taste, texture, and nutrition. But getting there, demands an understanding of complex ingredient interactions. Our “plant-based grilling star” is a great-tasting plant-based BBQ sausage alternative with an improved nutritional profile.
This best-in-class plant-based sausage, delivers on nutrition by featuring claims such as “high in protein,” and “source of fibers.” It is significantly lower in calories (circa 20%) than comparable plant-based sausages on the market today. Furthermore, the product’s low saturated fat content and other nutritional pluses means that it falls in line with the requirements for a Nutri-Score B rating (new calculation method now effective (from January 1, 2024).
The “plant-based grilling star” meets consumer and manufacturer expectations from raw product to cooking:
Consumer needs
Taste: Slight savory taste with no after taste (of (plant protein).
Meat characteristics: Firm bite, juicy during chew, and succulent.
Authentic cooking experience: Nice sizzling and browning.
Nutritional profile: Nutri-Score B
- Lower in calories (~20%) versus comparable plant-based sausages on the market today.
- High in protein.
- Source of fiber.
Manufacturer needs
- Processability: Reduced stickiness, and high yield during shaping.
- Cold storage: Freeze/thaw stability, holding shape in chilled storage conditions, easy to manipulate.
- Reformulation ease: Can be further customized to enable the best synergies with other plant-based proteins.
What’s inside?
Go!Drop®* smart fat solution
- A smart fat solution of water, texturizers and vegetable oil.
- Delivers technical advantages in replacing animal fat.
- Helps to reduce the total calorie content.
- Lowers fat and calorie count, and improves the Nutri-Score.
*Go!Drop® Licensed Trademark of Cubiq Foods S.L.
Cargill™ plant protein – TEX PW80 M
- Textured protein blend of pea and wheat protein, specifically designed for ground and formed plant-based meat alternatives.
- Contributes to firmness, chewiness and succulence.
- Neutral organoleptic: Plain taste and light color.
- Carefully crafted textured protein derived from blending pea and wheat.
Trilisse® MVP 1201
- Protein blend (pea/wheat) improves the binding of the hydrated textured protein.
- Enriches the protein content.
Flanogen® REM 2570
- Binding and texturizing blend of blend of SimPure® tapioca starch, methylcellulose, carrageenan, and konjac gum.
- Contributes to firmness, chewiness, and succulence.
- Designed for emulsification and texture authenticity.
- Firm texture at consumption temperature.
Trilisse® REM 2320
- A blend of label-friendly starches and citrus fiber.
- Specifically designed to help deliver on texture authenticity and stability.
- Water-binding.
- Contributes to juiciness and succulence.
Want to know more?
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