Texture solutions for plant based foods

The current drive for plant based foods has had a major impact on our day to day work, with more and different companies wishing to explore plant based options. As texture specialists there is a lot that we can offer in this space – from creating meat & fish-like textures to improving the mouthfeel and creaminess of non-dairy products. We can help you to find the right mix of plant based proteins and traditional hydrocolloids.

Evaluating new protein ingredients

In most cases, the functionality of plant proteins is quite different to that of animal proteins and developing plant based formulations might not be straightforward. Understanding the functionality of new plant protein ingredients is an essential part of their development and application. We have evaluated a wide range of different plant protein flours, isolates and concentrates.

Assessing performance in food applications

It is equally important to understand how plant based proteins perform in application. This information is necessary when developing new products or reformulating. Food applications research with new ingredients is an important part of the research carried out at CyberColloids. Recent projects have focussed on providing texture solutions for plant based fish & seafood products and non-dairy milks & cheeses.

Collaborative research

Evaluating new protein ingredients for use in high quality plant based foods: as part of the EU funded (Protein2Food) project. CyberColloids’ role was to evaluate the functional properties of new proteins and assess their use in high protein snacks, vegetarian burgers and vegan seafood.

Improving texture in plant based meat analogues: in using high moisture extrusion to produce fibrous meat analogues, a number of challenges were identified. CyberColloids brought necessary expertise in hydrocolloid chemistry to address issues of texture and juiciness (EU funded LIKEMEAT project).

Visit our library to browse and download more information on our research projects