One in three UK shoppers are now actively trying to reduce their meat consumption. With a rapidly growing proportion of consumers increasingly basing their purchasing decisions on ethical, health, and sustainability considerations, the plant based market has boomed. Concurrently, the vegan and flexitarian meat alternative sector has been thrust into the spotlight, which has brought with it a surge in NPD, but also an array of complex textural challenges for manufacturers.
In response, Ulrick & Short have developed a new clean label ingredient for plant based and flexitarian meat products. The latest addition to Ulrick & Short’s protein range, complexTM T16, has been designed specifically to open up the texture of vegan or flexitarian meat analogues, providing a more ‘meaty’ bite and mouthfeel to products, and allowing manufacturers to mimic the eating quality of meats. The texturised protein is also clean label, non-GM, allergen free and vegan friendly, ensuring suitability for all applications, and consumer friendly declarations.
