Manufacturer of plant-based proteins and starches, MGP Ingredients has launched a new line of textured proteins that help food innovators mimic the fibrous texture of meat. ProTerra expands the company’s offerings with a new textured pea option that joins its proven textured wheat series (formerly known as TruTex), giving food formulators a range of choices ideal for almost any application, notes MGP Ingredients.
ProTerra is especially suited for use in vegetarian and vegan applications as well as in blended products as an extension or partial substitute for meat, says the company.
“ProTerra proteins not only mimic the appearance and fibrous texture of meat, but their enhanced texture and mouthfeel are important attributes in products developed for consumers who desire the sensory attributes of meat in a plant-based option,” says Ody Maningat, Ph.D., Chief Science Officer & Vice President of R&D at MGP Ingredients.
Now with a gluten-free option, ProTerra is produced from non-GMO sources and can be used in clean or simple label products. Reflecting its origin as “protein from the earth,” the ProTerra line is ideal for use in products aimed at the growing number of flexitarians, vegans, vegetarians and consumers looking to reduce their meat consumption.
Its launch comes amid a boom in plant-based products and proteins as eco-conscious, adventurous and health-driven consumers shift their dietary desires and are more aware than ever about what’s in their food, where it comes from and what impact it has on the environment.
“With the addition of our new gluten-free pea products, food formulators can count on yet another quality textured plant protein from MGP,” adds Michael Buttshaw, Vice President of Ingredients Sales, Marketing and R&D. “Our expertise in textured proteins from plant-based sources has supported the development of many successful products on the market today and we look forward to being part of more.”
Maningat also notes that ProTerra has important nutritional benefits, with a minimum of 75 percent protein on a dry basis. Additionally, there are significant functional benefits, with good hydration capacity and time requirements.
Source: Food Ingredients First
