IFF announced the global launch of its plant-based protein, Supro Tex, designed to accelerate growth in the meat alternative category beyond ground meat burgers. Said to provide a very similar texture to chunky pieces of whole-muscle animal protein, Supro Tex does not require major capital investment for manufacturers to begin production. The 80% protein is based on soy protein, comparable in quality to animal protein, per IFF that is marketed as a dry product.
Michel Mellema, global innovation director of IFF’s Re-Imagine Protein program, stated, “What makes Supro stand out in the plant-based space is–for the first time, meat alternative manufacturers can make tender, plant-based protein, whole muscle pieces or chunks without the need for major capital investments or a refrigerated supply chain. This is the latest from IFF’s Re-Imagine Protein program, where we accelerate the development of breakthrough ingredients and technologies to meet the needs of our customers and consumers. By combining science and creativity, we’re developing an end-to-end portfolio of plant-based solutions that pushes past traditional boundaries to change the way people eat.”
By 2035, market researchers predict that one in 10 portions of protein is likely to be plant-based. The IFF tech is also hoping to address the more than 40% of global consumers who are highly interested in meat alternatives with the same taste and texture as animal-origin meat.
Mellema added, "This is a paradigm shift. We are expanding our offerings to more meat alternative players. Today, we have solutions and technical knowledge to support customers who use High Moisture Extrusion technology (HME), which is an excellent technology, but not necessarily suitable for all meat alternative players. That´s why we developed Supro Tex– a single, easy-to-use product that can deliver similar texture to what HME products provide, but without major capital investments.”
Supro Tex is designed to offer high-process tolerance, neutral flavor and color allowing manufacturers can easily reproduce pieces of differently textured meats by adjusting hydration levels and custom flavor systems. According to IFF, Supro Tex pieces are gluten-free and require no animal products.
Ulrik Madsen, culinary designed, IFF, shared, “In a patent-pending process, soy protein is combined with other texturants to improve the firmness of the protein pieces after hydration. Due to their unique composition, Supro Tex chunks retain their texture throughout manufacturing—without breaking apart when in a tumbler or simmering—as compared to typical low-moisture extruded products.”