28 Feb 2019

How to Create Great Tasting Meat Alternative Products Quickly & Easily

The growing percentage of Canadian consumers claiming to be flexitarian has led to an overwhelming rise in consumer interest in meat alternatives. One market segment reaping the benefits of reacting quickly by offering meat alternative options is the food service industry. The best example illustrating the enormous pent-up Canadian consumer demand for great tasting meat alternatives was when last summer A&W’s Beyond Meat Burger was first introduced to the market. Not only did it sell out within several weeks of being introduced at all 850 outlets across Canada but in Vancouver it occurred within just a few hours. With chefs across the country having reported that plant-centric eating continued to be a top food trend in 2018, consuming meat alternatives can no longer be considered sitting on the edge of society.

Why are There are so Few Canadian Companies Producing Meat Alternatives?

Unlike the non-dairy market and despite growing consumer demand for meat alternatives, there are very few companies actually manufacturing their own products in Canada. Whether this is due to the fact that it can be a challenge to replicate the taste and texture consistent with traditional meat products or the lack of knowledge, Dealers Ingredients has the perfect solution for product developers and food manufacturers alike looking to quickly and easily enter the market with their own products.

Solution for Creating Meat Alternatives

Hydrosol and their exclusive Canadian partnership with Dealers Ingredients, have developed new stabilizing and texturizing systems and processes that enable food manufacturers to replicate the taste and texture of meat with meat alternatives. More than just a supplier of ingredients, Hydrosol along with Dealers Ingredients can provide the knowledge, expertise and experience required to enable manufacturers looking to create a wide variety of plant-based protein products.  The range of meat alternative solutions available include vegan nuggets, vegan hot dogs, vegan bratwurst and vegan burgers.

Tips for Creating an Alternative Meat Burger

The vegan Hydrosol burger’s meat-like texture is achieved with the aid of a special cost competitive stabilizer system called HydroTOP High Gel. By using HydroTOP High Gel, a formable, slightly sticky meat analogue can be created which is comparable to ground meat used in conventional burger patties and meatballs. Products made with the Hydrosol vegan stabilizer HydroTOP system were found to have a juicier, firmer and chewier bite than those made with traditional ingredient solutions. The Hydrosol meat alternative system can also be designed using customized seasoning blends to create a unique taste profile. The competitive system is designed to run continuously on a conventional meat processing line or if required, help can be provided in the selection of manufacturing equipment.

Interested in receiving more information on how to quickly create meat alternatives; vegan sausage, vegan burger patties, vegan nuggets, vegan hot dog recipes or finished product samples to taste? Please contact your Dealers Sales Consultant or call 905 458 7766 or info@dealersingredients.com

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28 Feb 2019

The Functional Benefits of Using Natralein Pea Protein in Salad Dressings, Dips and Spreads

Growing Demand for Plant-based Proteins in Prepared Foods

With the introduction of the new Canada Food Guide and its shift away from dairy and meat, consumers are looking for more ways to incorporate plant-based proteins into their diets. Misconceptions and myths surrounding the idea that plant-based proteins are not as nutritious as animal protein are quickly disappearing. For example, pea protein, which contains protein and iron, is not only nutritious but functionally beneficial in food products. In fact, the addition of pea protein in prepared foods is helping to create a cleaner looking label for consumers.

The Functional Properties in Food Applications

When pea protein is added to food applications, it is important to keep in mind the two main functional properties, specifically, hydration and texturization. Hydration properties cover a variety of interactive food ingredient product development areas. For example, when a protein is added to the liquid portion of food, hydration plays a role in the following activities: water absorbency, water retention, adhesion (binding), cohesion, dispersion, solubility and emulsification. Texturization refers to the impact on the sensory profile such as taste and mouthfeel. After a protein is added to a recipe, depending upon the application, type and even the brand of protein selected, it is possible for manufacturers to realize nutritional as well as functional benefits. For example, adding Natralein pea protein with known hydration properties such as emulsification and adhesion can also assist in the elimination of less desirable ingredients in products and on product labels.

Functional Properties of Natralein Pea Protein in Salad Dressings, Dips and Spreads

Dealers Ingredients has used the functional properties of Natralein Pea Protein to create three different salad dressing recipe concepts; Caesar, Ranch and Blue. Natralein Pea Protein’s proven functional ability to bind fat and water enables the creation of a stable emulsion and the elimination of traditional and less desirable emulsifier ingredients such as lecithin, mono and diglycerides. The addition of Natralein Pea Protein also results in a smooth, creamy mouthfeel, a simplified ingredient declaration and an improvement in the protein level in salad dressings. Furthermore, the addition of Butter Buds can be used to create the three different cheese flavours found in the salad dressings even without the presence of actual cheese.

Award-winning Supplier of Natralein Pea Protein

Dealers Ingredients, winner of Business Insights Ingredient Supplier of the year 2018 – Canada award, is the exclusive supplier of Natralein pea and brown rice proteins. As the manufacturer of Profi, the award-winning complete high protein plant-based composite (HPPC) and exclusive Canadian distributor for Butter Buds, Dealers Ingredients has the expertise, knowledge and experience to help food manufacturers create functional plant-based protein foods for today’s consumers. Whether manufacturers are interested in creating a wide variety of plant-based concepts including bakery, prepared foods, nutritional bars and beverages, healthier options for meat, dairy including meat and dairy alternative based foods and salad dressings, dips and spreads, Dealers Ingredients has an extensive library of market ready recipes to help.

Interested in receiving more information on the functional properties of plant-based Natralein pea and brown rice proteins, Butter Buds, Profi Pro, Profi Bake; product development assistance in the development of concepts; samples or recipes such as salad dressings? Please contact your Dealers Sales Consultant or call 905 458 7766 or info@dealersingredients.com.

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28 Feb 2019

Vegan Cheese Outpaces Traditional Cheese Growth

Vegan cheese sales are taking off in a big way! Over an eight-year period (2016-2024), vegan cheese is projected to grow globally at an annual compounded rate 7 times faster versus traditional Canadian cheese market’s current growth rate (2014-2017)1&2.  With the dairy cheese market starting to head in a similar direction as the dairy milk market where a portion of sales have now been cannibalized by vegan beverages, traditional cheese manufacturers should not wait to enter the vegan cheese market. 2,3&4 With top product claims for traditional cheeses such as low, no or reduced allergen, fat and lactose free, it is not surprizing that there has been such a positive response by consumers towards vegan cheese. Most vegan cheeses are known to be able to make many if not all of the above claims including gluten and cholesterol free which although highly valued by consumers are often missing from traditional cheese products.

What Are the Most Important Characteristics in Vegan Cheese?

Cheese is known to be one of the most difficult items for omnivores turned vegans to give up. Although, replicating the exact taste and texture of traditional cheese is still a challenge, today it is possible to achieve a very good tasting vegan cheese. In particular, it is possible to create a vegan cheese that both vegans and regular consumers would enjoy eating as well. Just as there are a wide variety of unique flavours and texturized traditional cheeses available on the market, there is room for a variety of good tasting vegan cheese products as well. One way manufacturers can leverage the good taste of vegan cheese is to avoid using classic dairy names and instead focus on using specialized, unique names, similar to the growing artisan dairy cheese trend.  As consumers continue to look for added functional benefits in the foods they consume and depending upon what ingredients are being used, vegan cheese products containing vitamins, minerals and omega-3’s fatty acids will be highly valued.

Solutions for Creating Dairy Alternative Cheese

Hydrosol, in an exclusive Canadian partnership with Dealers Ingredients has developed new stabilizing, texturizing systems and processes that enable food manufacturers to replicate the taste and most importantly the texture of vegan cheese in a variety of formats. Whether manufacturers are looking to create vegan cheese in a single sliced format ideal for adding to sandwiches and hamburgers or in a spreadable vegan cream cheese formulation perfect for bakery and snack applications, a variety of vegan cheese product concepts are available.  To enhance the taste and texture of vegan cheese, Hydrosol texturizing technology has now been combined, for the first time, with the incredible taste enhancing properties of Butter Buds functional flavour ingredients.  These vegan cheese products have the same physical properties of real cheese and can be sliced, shredded, melted and stretched, providing a variety of options for food manufacturers.

Interested in learning more on how to quickly create a cheese alternative option, formulation development assistance, recipes, finished samples or receiving input on manufacturing processes? Please contact your Dealers Sales Consultant or call 905 458 7766 or info@dealersingredients.com

1Annual projected compounded global growth rate for vegan cheese is 7.6% between 2016 to 2024 versus less than 1% annually for Canadian dairy based cheese between 2014 to 2017  https://www.forbes.com/sites/katrinafox/2017/12/27/heres-why-you-should-turn-your-business-vegan-in-2018/#3bf8cb1b2144

2 http://www.agr.gc.ca/eng/industry-markets-and-trade/international-agri-food-market-intelligence/sector-trend-analysis-cheese-trends-in-the-united-states-and-canada/?id=1533903202368



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