MSP MAGAZINE Issue 47

NEWS
Production of Vegetarian and
Vegan Meat Substitute Products
ALBERT HANDTMANN MASCHINENFABRIK GMBH & CO. KG
Thanks to the rapidly increasing
number of vegetarians and
flexitarians, plant-based substitute
products as an alternative to
conventional meat products are a
flourishing growth segment. These
plant-based meat analogues, meat
imitations, meat alternatives, vegetarian
meat products or fake meat
products, as meat substitute products
are also called, imitate the
texture, flavour and appearance of
real meat products and are also
inspired by their designations.
In addition to classics such as
vegan mince, an increasing number
of new meat substitute products
can be found on the shelves. Vegan
formed products, which are meat
substitutes in all sorts of shapes,
are currently particularly in vogue.
The range of formed products is
enormous, spanning from red-meat
burger patties and white-meat nuggets
or sticks to red/white-striped
vegan bacon. The technological
aspects that need to be paid attention
to in the production of these
products are as manifold as the
products themselves. The wide
variety of shapes these products
can have is owed to different forming
systems that can be used for
the production of formed products.
Handtmann offers experienced
meat-processing companies as
well as start-ups valuable knowledge
around processing of meat
substitutes in a whitepaper series:
current market information, information
on optimal process technology
and what to pay attention to in
the production of these products
or how to optimise production processes.
Whitepaper no. 1 is on the
topic “production of vegan mince”
and whitepaper no. 2 on “production
of vegan formed products”. •
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www.handtmann.com/vegetarian-vegan.
Whitepaper 2 on production of formed meat substitute products
Вторая брошюра посвящена производству заменителей мяса
4 | DECEMBER 2020/JANUARY 2021 | MSP Magazine