MEAT+POULTRY - September 2024 - 56

INGREDIENT ISSUES
Revyve, a food tech
company based in The
Netherlands, debuted an
egg replacer ingredient
for use in plant-based
burgers at IFT First.
the tool to creating healthier, safer and more
sustainable food systems. Khaldi explained
how the current way of producing food needs
to be updated, and quickly, in order to save the
planet and feed the growing population.
Companies such as Alianza Team USA,
Durham, NC., showed IFT First attendees
how these technologies can be put to work for
plant-based food development. The company
highlighted its suite of AI tools, which were
used to create a number of concepts in
collaboration with Hi-Food USA, Glendale, NY.
The technology optimizes the formulation time
and processing of fat-based ingredients, some
of which are intended for plant-based meats.
The companies co-developed a clean label
and allergen-free solution for meat alternatives
that combines Hi-Food's plant proteins and
fibers with Alianza's vegetable fat. The solution
received the Fi Europe Plant-Based Innovation
Award in November 2023.
To support more protein choices and eating
occasions for alternative meats, ingredient
suppliers continue to invest in technology
to offer more options. ADM, Chicago, for
example, introduced a line of low-sodium
functional and dispersible pea protein
powders, in addition to new textured pea
proteins (conventional and low sodium).
" These introductions and extensions are
crucial to supporting functional formulation
needs, as well as nutritional value, including
optionality for various lifestyle diets, protein
content, protein diversification and the sensory
experience, " said Jacquelyn Schuh, global
senior director-product marketing for specialty
ingredients at ADM. " This comes at a time
when consumers are increasingly engaging
in GLP-1 agonists. With smaller portion sizes,
consumers will want to make purposeful
decisions on what they eat to get the nutrient
density they need. Foods with high-protein
and fiber content are critical to this dietary
need, and plant proteins have the potential to
offer protein and fiber coming from a plantderived
source. "
Onego Bio Ltd. uses precision fermentation
to manufacture a bio-identical egg protein.
As a US-Finnish company, Onego is in the
process of commercializing the production
process in North America and is on track to
submit a GRAS notice to FDA this year with
hope of receiving a " no questions " letter in
2025. Founded in 2022 as a spinoff from VTT
Technical Research Center of Finland, Onego
is already working with major food companies
on product innovation in everything from
baked goods, snacks and pasta to sauces and
meat alternatives.
Eggs are one of the world's most used
animal proteins. As an ingredient, they
assist with binding, thickening, leavening,
56 MEAT+POULTRY | 09.24 | www.meatpoultry.com
Alessa Joseph
http://www.meatpoultry.com
MEAT+POULTRY - September 2024

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