Food Innovations & Solutions
Meat Substitutes
ICL’s innovative processing technology enables the production of meat substitute products, which are welcome alternatives to conventional meat products for so-called flexitarian consumers who wish to reduce meat consumption without renouncing on sensorial properties (taste and texture) and changing eating habits significantly.
ICL’s innovative processing technology enables the production of meat substitute products.
Meat substitute products produced from dairy or vegetable proteins are a growing market segment. ICL has developed a patented process to produce, on typical equipment of the food processing industry, a wide range of tailor-made substitute products like vegetarian or vegan burgers, chicken nuggets, fish fingers, meatballs, sausages etc. with its portfolio of ROVITARIS®-System Compounds consisting of protein (powders and texturates) and functional food additives, to which only oil and water are added. Vegetarian, vegan as well as allergen-free solutions are available.
With the ever-growing world population, a reduction in meat consumption, complemented by meatless food alternatives, would lead to a vital reduction in the global environmental footprint. The production of plant-based protein sources requires much less water and produces much less greenhouse gas emissions than the equivalent growth of meat protein.
Food Protein Saving in Dairy Industry
Each day, more than 1% of the production of an average cheese factory can’t be used in the end product and be delivered to customers. This is caused by:
- Non-conform material lost due to processing conditions.
- Losses of cheese curd in the whey draining process,
- Non-sold cheeses nearing end of shelf life,
- Non-salable cheese from the packaging, cutting and grating processes.
ICL’s production processes can limit the loss in the cheese curd molding stage. Small pieces outside of the mold are normally lost (0.5% of the total cheese mass). ICL’s production process reuses all this otherwise wasted raw material, to produce processed cheese. This process permits keeping the high protein value of the cheese for human consumption. The accumulated material savings reduces both process waste and unnecessary pollution throughout the supply chain (as less raw material needs to be consumed).
