MEAT+POULTRY - September 2024 - 58

CONSISTENCY
YIELDS &
BETTER
Try it at our
Innovation
Center
ftiinc.org/innovation
Better protein activation means
better marination consistency.
Henneken™ Type B Tumblers feature diagonal fins
that move product in a controlled turning, sliding
and gliding movemen
and gliding movement. This three-dimensional
tumble results in increased protein activation -
giving you a more consistent, intense marination over
every piece of product. When flavor matters, you
need the tumbler designed for better marination.
Learn more about the benefits of 3-D Tumbling
at �iinc.org/tumblerb
INGREDIENT ISSUES
" The mycoprotein is a
complete food ingredient
that contains essential
amino acids and is
high in dietary fiber. "
- MARK FAHLIN
emulsifying and more; however, the current egg
production system is not sustainable, according to
Maija Itkonen, CEO of Onego.
" But there's an alternative way with precision
fermentation, " said Itkonen. " We can create proteins
that are bio-identical to the foods we know and love.
And we can do that using 90% less resources, without
major risks such as pandemics.
" We have taken a microflora called Trichoderma
reesei and trained it to produce ovalbumin, the
main protein found in egg white, instead of its own
enzymes, " Itkonen explained. " In a way, we have
domesticated this hungry fungus and turned it into a
living factory. And the fungus quite likes it. When we
feed it plenty of glucose, it's as happy as can be. "
Fungus can make protein with high efficiency
and volume. Mycoprotein, also known as myceliumbased
protein, for example, is produced from fungi
using fermentation technology. Cargill is working
with ENOUGH, Sas van Gent in The Netherlands, to
produce large-scale mycoprotein ingredients. The
ingredient is grown by feeding fungi with sugars from
sustainably sourced grain that is then fermented in
a natural production process. This mycelium has a
texture and mouthfeel that mimics meat.
" The mycoprotein is a complete food ingredient
that contains essential amino acids and is high in
dietary fiber, " said Mark Fahlin, category marketing
manager, health and nutrition, Cargill, Minneapolis.
" It is produced through a zero-waste fermentation
process, with Cargill's glucose syrup as a main source. "
Diagonal fins create a 3-D tumbling effect for greater protein activation.
REDUCING FOOD WASTE
58 MEAT+POULTRY | 09.24 | www.meatpoultry.com
FTIINC.ORG/TUMBLERB
309.588.4803
Ingredients made from side streams had a strong
presence at IFT First. The process is referred to as
upcycling. This is when the raw materials now being
used to make ingredients would have otherwise not
gone to human consumption. They are procured and
produced using verifiable supply chains and have a
positive impact on the environment, according to the
Upcycled Foods Association, Denver, which defined
the term in 2020.
http://www.ftiinc.org/innovation http://www.iinc.org/tumblerb http://ftiinc.org http://www.FTIINC.ORG/TUMBLERB
MEAT+POULTRY - September 2024

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