GoodMills Innovation unveils new texturates for fish and meat alternatives

GoodMills Innovation has announced the introduction of new texturates made from wheat, soy and pea for fish and meat substitutes.

The new Vitatex ingredients are said to be authentically fibrous and can therefore be used to make plant-based alternatives that closely replicate their animal-based counterparts.

The texturates – which can be used in products such as vegan fish fingers, plant-based tuna, and meatless patties and nuggets – offer a high protein content and high water-binding capacity.

The Vitatex range is available in different sizes or granulations. To produce fish or meat alternatives, the texturates are rehydrated and processed with other ingredients, and GoodMills Innovation says products made with Vitatex are ideally suited for the frozen food sector.