This webinar is the first in a series of four, offered by Meatless, that handles specific techniques to make palatable vegan/vegetarian products. In this webinar, panelists will demonstrate the latest processing methods to make a vegetarian or vegan sausage at a high volume, using existing and familiar equipment. The webinar will begin with an introduction to the sponsor company, Meatless, by Jos Hugense, the CEO.
Meatless is a Dutch company that has been supplying texturized vegetable products with very special qualities to the vegetarian and vegan food processing industry for over 15 years now. They deliver textures which have capabilities such as high heat stability and high water-holding capacity. Meatless uses whole foods, proteins or even pure starches as basic raw materials which are applied in analog fish and meat products, as well as blended processed products. Meatless is constantly innovating in technologies and application concepts for their customers. One of these applications will be demonstrated in this webinar.
Jos Havekotte, a consultant in meat and plant-based food concepts, will connect the history of sausage-making with the modern technology to make a plant-based sausage, something Meatless has managed to master. He will also shed a light on the future of sausages, and how the market will shift.
Lastly, Ton Klos, technical account manager at Meatless, will host a practical session making a plant-based sausage using texturized products by Meatless. This will showcase how Meatless has managed to design and execute an excellent plant-based sausage, also showing exactly how it is made.
At the end of the webinar, there will be an opportunity to ask questions to the speaker.
Jos Hugense, CEO, Meatless
From 1980 Jos Hugense has been working as a professional in different sectors of the meat processing industry, mainly in the development and production of cooked processed meat products. As the third generation of a family of meat processors, Hugense decided in 2004 to switch from a successful career in the meat processing industry to the production of plant-based ingredients for the food industry. He started the company Meatless from scratch in 2006. Meatless is an innovative venture developing and producing textured ingredients based on grains and legumes. Meatless has developed into an ingredient that is not only used as a basic raw material for meat-free products but is also successful as an extender of meat- and fish products in so called “hybrid” or blended products. The company succeeds in average annual growth of 20% and is distributing worldwide to the large food processing industry. Hugense sold all his meat activities in 2007 and is since then leading a team of 25 people, working on the improvement of health and sustainability performances of food, which are today key drivers for the global food industry. Hugense has built up an expertise in sustainability in food chains and is a well known expert in this field.Message Presenter
Jos Havekotte, Innovation Manager, Meatless
Throughout his career, Jos Havekotte has worked with meat and fresh products, as well as with people and their skills. This gives him a unique combination of experience and expertise. Havekotte is aware of the latest trends and developments in food, meat (substitutes) and technology and can translate these into innovative and sustainable products and concepts, subsequently presenting and selling these in an inspiring and convincing way. Havekotte has a passion for products, quality and taste but with a clear view on the market and the consumers. He has worked with many food companies as an innovation manager or consultant, including Vion Food Group (meat/ meat products/ Hybrid meat products), Hilton Food Group (meat/ meat products/ meat replacers), Westfort Meat products (meat), Deli Harmony (Organic processed meat), Diviande (meat/ meat products/ hybrid meat products/ meat replacers), Future Food Group (meat replacers), Source Technology DK (Structuring meat analogs)Message Presenter
Ton Klos, Technical Account Manager, Meatless
Ton Klos has a extensive experience in the meat processing industry and ran processing companies and butcheries in The Netherlands and Africa. He made a successful career in the food ingredients sector and decided three years ago to dedicate his broad experience to Meatless and the meat-free market. Klos developed dozens of products for customers, vegetarian and vegan, but also blended products in the processed meat category. He is working as a senior technical account manager for Meatless and is able to design stunning applications using Meatless products.Message Presenter
Who Should Attend?
Executives of food processing companies, especially those from the vegetarian, vegan, meat and fish industries. R&D people keen to learn about the latest processes in plant-based products. Trend watchers, food technologists, and NGO’s wanting to know more about the vegetarian market.
What You Will Learn
Participants will learn how to emulsify a plant-based sausage easily and without using special equipment. Participants will also be introduced to Meatless and its portfolio of special fibres and textured products. Panelists will provide insights on how this market is developing and what the latest trends and challenges are.
Meatless is a Dutch company, supplying texturized vegetable products with very special qualities to the vegetarian and vegan food processing industry for over 15 years now. We deliver interesting textures which have capabilities like heat stability and high water holding capacity. We are flexible using whole foods, proteins or even pure starches as basic raw materials for our products, which are used for analog fish and meat products, but also in blended processed products. We innovate in technology and new ways to achieve the best application concepts for our customers and have a successful track record in commercial consumer products marketed by our customers.