Cover Story and ease of cleaning, taking into consideration all hygienic aspects. The WANGEN product range also includes pump series that can optionally be equipped with CIP or SIP, available as mobile or stationary units. Our solutions: WANGEN Twin NG: Perfect form and technology The twin screw pump stands out on account of its features, including ease of servicing, wide pressure range up to 30 bar, advanced applicational options, gentle pumping and maximum connectivity – it is in a hygienic class of its own. The perfect solution for pure juice concentrate, pulp, yeast and dairy products. WANGEN MX: For exacting hygienic conveying and metering The WANGEN MX progressing cavity pump precisely fulfils the exacting requirements of the food industry. State-of-the-art design features ensure excellent ease of cleaning and maintenance. The pump therefore carries all popular certificates. And, thanks to its EvenWall ® technology, the pumps have a minimal elastomer layer thickness, enabling them to cope with very high levels of pressure. Passionate, reliable, precise – facts and figures about the company. Pumps for a wide range of media are developed and produced in Wangen, WANGEN Twin NG mounting Germany. With 251 employees from 12 nations and, as one of the market leaders for progressive cavity pumps, WANGEN PUMPEN is a hidden champion. Since 1969, the German mechanical engineering company has been developing pumps for industries, such as the food and beverage, environmental, biogas and agricultural sectors. The company has an excellent network of distributors and partners worldwide, which are there for to provide companys with the best possible support. Quality in detail. And in Wangen. fmt 8 foodMarketing & Technology • October 2021
Ingredients Dietary fibers as Healthy Boost for Meat Alternatives In recent years, plant-based meat and sausage alternatives were only available in specific certified organic shops, today you can find them in any supermarket. Vegetarian and vegan alternatives achieve a steady turnover grow and the products are continuously optimised and reformulated. Various raw materials like soy, pea or wheat are used for innovative meatfree products to fulfil the wide choice of meat alternatives varying from vegan sausages or cold cuts to nuggets or burgers. Vegans or vegetarians generally care about their nutrition. Most of them read the ingredient list and compare nutritional profiles of food products. Dietary fibers are not present in meat products. So why not adding healthy dietary fibers to a vegetarian or vegan meat alternative? This creates another additional value for the product. The fiber enrichment boosts the nutritional profile and contributes to make the product healthier and more attractive, even to non-vegetarians. The challenge is to please a nonvegetarian with a product that is as similar as possible to real meat. The so-called flexitarians, who try to avoid meat more often, are looking for meat alternatives but seek the same culinary pleasure compared to real meat. Some attributes at least should be identical: the bite, the flavor and the color. The German company CFF GmbH & co. KG offers tailor made SANACEL ® dietary fibers solutions for natural fiber fortification. SANACEL ® acts in different ways to improve the consistency and process ability of meatless products. The fibers help to imitate the meat structure and lead to a better bite. Improving properties of vegan nuggets A simple application for plant-based SANACEL ® add fiber blends are vegan nuggets. The image shows a vegan meatball with apple fiber. Even when deepfried, the meat-like color is preserved. CFF’s technologists tried several proteins from soy or pea as well as chickpea flour. Vegans and vegetarians favor soy protein because of the beneficial amino acid profile. The protein of soy is one of the rare plant-based proteins that corresponds to a wholefood diet. The high content of essential amino acids (35-40%) makes it more comparable to chicken egg. Independent from the protein source the production steps were identical for all trials. Several Tests show that the end of the cutting process in the bowl chopper is the best time to add the SANACEL ® fibers. The late addition allow Our SANACEL ® add fiber blends help create the typical meat-like texture in vegetarian burger patties. foodMarketing & Technology • October 2021 9
