You can watch the video here:

Why not visit us at stand B55 at Food Matters Live, November 19-20, Excel, London.  You can talk to our experts and sample from a range of meat free and dairy free alternatives.

Transcript:

Andina Ingham is a supplier of ingredients as well as technical development support to our customers for the food manufacturing industry. 

We’ve had large companies come to us requesting improvement on an established product or, more likely actually, meat companies that might be looking to really enter the non-meat market with alternatives and they’ve tried various different products in-house which haven’t given the right solutions so they’ve come to us and quite quickly we’ve been able to provide combinations of hydrocolloids, proteins, fibres that have provided them with a meat-free sausage for example that will brown and also give sliceability as well as the correct mouthfeel that is shall we say expected from this kind of product. 

We’ve also looked a lot into the dairy sectors with obviously non-dairy yogurt products but also launching new products like vegan cheese, a whole array of different types of cheese, and again some of these require some technical expertise like a pizza cheese that would stretch. So as I said, we look a lot into what the customer requirements are in that market.

I think the key for a manufacturer coming into this is to understand the marketplace now. We’ve moved on perhaps from the vegan and the vegetarian and also to some degree the the religious aspect of not eating certain products. 

We have a whole new marketplace now with a flexitarian and they are more demanding because they want to replace some products due to things like personal health or sustainability and the health of the planet with plant-based products and it’s here that I think the challenge really lies because they’re familiar with the real thing shall we call it the meat type product that has a particular texture so they don’t want to compromise on that. So they’re quite fussy and the demands are quite high there so the challenge is to be able to replicate things like that to have that mouthfeel that eating structure that that we’re familiar and then try and develop products along that line and I think that is very much a growing market in an area that we’ve been able to really analyse and help. 

Aside from the traditional shall we say products are out on the market already so burgers sausages, sausage rolls that are quite popular at the moment, there’s a lot of innovation coming out from our partners Hydrosol, Norevo, and Sacco that we work with in bringing for example new dairy based products with vegan cultures we’ve got also a range of bacon that is, or vegan bacon shall we say, that is rather interesting we’re also looking at chicken nuggets so there’s a very wide range of innovative products that are coming on the market but again the focus is on having that succulents that taste and giving an authenticity to the product that perhaps is not there on some of the products already on the market. 

It’s our first time of exhibiting at Food Matters live so we’re quite excited about this we will be demonstrating some of our products or some of the products that we’re supplying to to our customers so this can range from some sausage rolls to vegan salami ‘s and some non-dairy products as well so the quite a range there will be at stand be 55 but also on the Wednesday our partners Hydrosol will be giving a talk on plant-based food and the future that that holds.

For natural food ingredients and food production technical advice, give the Andina Ingham experts a call on 01732 453 333 or complete the contact form.