Jungbunzlauer innovates for alternatives industry

22 Feb 2017

Jungbunzlauer has introduced what it describes as innovative solutions to the dairy and meat alternatives industry, noting that its minerals are able to help to improve taste profiles.

Jungbunzlauer innovates for alternatives industry

Jungbunzlauer has introduced what it describes as innovative solutions to the dairy and meat alternatives industry.

These two industries have seen a tremendous development of sales and product development over the last years, the company says: nowadays, consumer are looking for plant-based products e.g. almond drink or vegetarian or even vegan cold cuts and sausages - not only for ethical and health reasons but increasingly just to have more variety in their diet.

Cow milk is well known for its contribution to the daily calcium and other minerals uptake whereas dairy alternatives (e.g. almond, walnut or pea drinks) naturally are not that rich or even very low in minerals, the company points out. Jungbunzlauer minerals can, it says, be easily used for mineral fortification to achieve or even to overachieve the mineral profile of cow milk and thereby make end products healthier. Additionally Jungbunzlauer minerals are said to be able to help to improve the taste profile as plant-based products are known for providing off-tastes like bitterness or astringency due to e.g. the high contents of phytochemicals. Using Jungbunzlauer minerals at a very low dosage level can make the product taste more balanced, creamier and sweeter, the company claims. The same minerals can also be helpful during processing of plant-based protein drinks to prevent fouling, the formation of deposit of proteins and minerals during thermal treatment. This is said to enable customers to reduce costs as shutdowns and cleaning can be minimized.

Jungbunzlauer believes that meat alternatives like vegan/vegetarian sausages, cold cuts are rather immature, so that there is hardly any information concerning food safety and shelf life. The company has conducted a microbiological study with its lactates blends in a vegetarian meat ball matrix and has gained knowledge how to reduce food safety risks and prolong shelf life.