Once this is all combined, I'll add water and mix. We've taken our ingredient know-how and expertise to help take some of the guesswork out of formulating, so you can get to market faster. The specialized starch and gum system is part of our food system solutions for meat alternatives. While that's hydrating, I'll take my specialized food system for plant-based chicken nuggets, and I'll add that to my other dry ingredients: the flavors and spices. We'll pour that in, give it a mix, and allow this to hydrate for three minutes. A 65% textured pea protein product that will help to provide the bite and chew in this formulation.įirst, I will need my VITESSENCE TEX Crumbles and water. ![]() I will also be using our new VITESSENCE TEX Crumbles 102. Let's get into it.įor this plant-based nugget, I will be using a specialized starch and gum system that will help to provide the structure and functionality. In this formulating made simple video, we'll show you how to overcome these challenges, so that you can create the in demand meat alternatives your consumers will love. Formulating plant-based meats that meet consumer expectation for taste, texture, nutrition and labeling is not easy. ![]() Hi, I'm Megan Priest, also a senior food technologist at Ingredion, and my focus is plant-based meats. And today we're going to be taking you through a plant-based chicken nugget that's going to be paired with plant-based crispy coating. ![]() Here at the Englewood Idea Labs, I have an emphasis on your batters, breadings and coated products. Hi, my name's Sam Hormel, a senior technologist in technical service here at Ingredion. If you're looking to create a plant-based chicken nugget that mimics the taste and texture of a traditional chicken nugget, you've come to the right place.
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