The Production of Blended Meat Products: Part Meat and Part Plant-Based

Food, Food Ingredients & Innovations,
  • Wednesday, November 11, 2020 | 9am EST (NA) / 2pm GMT (UK) / 3pm CET (EU-Central)
  • 60 min

This webinar will show participants how to make blended products with part meat and part plant-based raw materials. Meatless innovates in technology and new ways to achieve the best application concepts for their customers and they have a successful track record in commercial consumer products. This webinar is the third in a series of four on specific techniques to make palatable food products using plant-based ingredients. 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. It delivers interesting textures which have capabilities like heat stability and high water-holding capacity. They are flexible using whole foods, proteins or even pure starches as basic raw materials for products, which are used for fish and meat analogues, but can also be used in blended processed products. Meatless has extensive experience in developing blended products for food processors with extensions to even over 50% of plant-based material. These products are not distinguishable from 100% meat products and offer serious potential to service the market in between the vegetarian and the meat category.

Speakers

http://Dick%20Veerman,%20Foodlog.nl

Dick Veerman, Owner and Founder, Foodlog.nl

Dick Veerman is the moderator of Foodlog, the leading Dutch community in news and opinion on food, agriculture & society. Veerman is considered an independent sharp mind on nutrition, food marketing, food politics, and the role of civil society and government in policy making. In 2005, he founded Foodlog, one of the few interactive news sites that succeeds in keeping the conversation going while having impact on society.

Message Presenter
http://Jos%20Hugense,%20Meatless

Jos Hugense, CEO, Meatless

Since 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 in 2006. Meatless is an innovative venture developing and producing textured ingredients based on grains and legumes. Meatless has developed 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 now 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

Who Should Attend?

Executives of food processing companies, especially those from the meat industry. R&D people keen to learn about the latest processes in blended products. Trendwatchers, food technologists and NGO’s wanting to know more about what is going on in the plant-based market.

What You Will Learn

Participants will learn how to make a hamburger and a nugget containing a high percentage of plant-based Meatless fibres without losing taste or succulence, with existing machinery, within cost-price limits and with very low-fat contents. Participants will be introduced to Meatless and its portfolio of special fibres and textured products. Additionally, we will give insights on how this market is developing and what the latest trends and challenges are.

Xtalks Partner

Meatless

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.

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