Demand for meat-free product is booming and plant-based diet is now becoming mainstream all around the world. The challenge of producing a good meatless product is the high friability of texture due to the lack of proteins to bind and hold the plant-based meat structure.
With food sensory development today, many manufacturers can produce meatless products to have fibrous, chewy, juicy, savory taste and meat-like appearance.
We can help you translate your great ideas into delicious plant-based food products. SMS innovation center is equipped with technologies, instruments, and most importantly expertise, always available to support your company toward greater innovations.
SMS has developed I-BIND®, an integrated mixture of plant-protein and food texturizer (Meatless Solution). I-BIND®, effectively enables excellent binding ability: mixing, freezing, grilling, deep-frying, and steaming process, while improving firm, bouncy, and juicy texture for plant-based proteins. With I-BIND®, you can now create meat-free products more easily than ever.
Maintaining meat-like texture in plant-based meat products can be easily done with KREATION® N-BIND - the functional modified starch, specially designed for Methyl Cellulose replacement to provide excellent protein binding, high water binding, elasticity, fibrous like, juicy texture, and crumble prevention.
SMS offers I-TEX™ P1 as a texturized pea protein in granular type containing 80% protein, using to mimic pork & meat-like appearance with excellent firm, juicy, and chewy texture. I-TEX™ P1 is suitable to produce grounded meat, sausage, and meatball.
I-TEX™ P37 - texturized pea protein in flake type containing 60% protein, performing excellent firm & juicy texture. I-TEX™ P37 is recommended for blending process to produce nuggets and fish burger.
I-TEX™ P5 – Chunk Textured protein type containing 80% protein, delivering chewy & fibrous texture. I-TEX™ P5 is well-performed through shredding and blending process to mimic meat-like appearance in various cuisines including meat patty, burger, nuggets, sausage, and chicken breast.
Adding protein to plant-based meat with PROTIMATE® PG28, the isolated pea protein powder with firm texture profiles for various meatless product applications.
I-MEATEX ™ S14, is specially designed for seafood-based products. I-MEATEX ™ S14 is an integrated mixture of plant-protein and food texturizer, providing firm & elastic, excellent freeze-thaw stability, and high process tolerance.
Our S-TEX V1 is specially developed as an egg replacer. S-TEX V1 provides excellent emulsifying properties inside the batter. During baking the foamy structure of baked products is improved and maintained, resulting in a desirable soft texture. S-TEX V1 is applicable for various kinds of sponge cakes and meets vegan-label requirements.
The target is to maintain a smooth and creamy mouthfeel in dairy-free coffee creamer identified as a healthy vegan choice. Plant-based ingredients such as almond, oat, and coconut milk are a common choice as milk replacers in dairy-free creamer. However, the lack of milk protein, especially sodium caseinate, results in poor emulsion, lack of whiteness, and creamy mouthfeel.
To overcome these challenges, KREAM® VG is specially developed for dairy-free creamer. It achieves high-oil loading, excellent emulsion stability, smooth and creamy mouthfeel. As a milk protein replacer, KREAM®VG is suitable for all kinds of spray-dried fat powder.
Coconut creamer is a popular addition to many kinds of foods and beverages. Coconut creamer provides appetizing taste, odor, and mouthfeel. Coconut cream is usually produced in powder form for convenient use. In a regular coconut creamer sodium caseinate derived from milk protein is still applied as an emulsifier.
To meet the needs of plant-based solutions, SMS offers a vegan solution with KREAM®VG, modified tapioca starch, serving as an excellent emulsifier in oil-based products and as a sodium caseinate replacer in vegan coconut creamer.
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