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.
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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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Mouthwatering meat mimicking
Whether you’re creating a plant-based meat alternative to a burger, a meatball, or even a sausage, your consumers expect you to deliver in terms of taste, texture, and nutrition. Fortunately, Cargill’s solutions are there to help you win by delivering to key consumer purchase drivers and overcoming technical hurdles together. Reach out to us today and let’s co-create mouthwatering meat mimicking!