Dive Brief:

In response to consumer’s quests for meatless alternatives, Hydrosol has developed an all-in compound from its HydroTOP VEG series, according to Food Ingredients First.

Large-scale users can used the semi-finished products in log or pre-ground form as the start for many foods; and industrial manufacturers can use them to produce a range of vegetarian retail products.

The product uses soy and egg white proteins, creating a product that is free from dairy, gluten, and phosphates; the seasoning is free of monosodium glutamate.

Dive Insight:

Consumers continue to be more selective about where their proteins come from, turning to plant-based proteins as alternatives to consuming meat, for example. Whether it is due to ethical concerns about animal welfare, environmental concerns relating to the production process, or any number of issues, they are embracing meatless alternatives.

Venture capital firms are taking notice, in an effort the New Hope Network refers to as "nourish tech." The Good Food Institute and New Crop Capital are dedicated to creating clean plant and culture-based alternatives to animal products, as well as making them widely available and cost-competitive with traditional animal products.

The groups support companies such as Memphis Meats and Gelzen, which have recently disrupted the food industry with the world’s first cultured meatball and gelatin grown in fermenters, respectively.

Food companies leading the way in the meatless alternative category include Beyond Meat, which offers 100% plant protein products such as crumbles, burgers, tenders and meatballs. Impossible Foods has created a burger without traditional meat but rather using unexpected ingredients like coconut and honeydew melon.

In March, Gardein launched a meatless pepperoni pizza pocket. "We wanted to satisfy our consumers' needs for a delicious, convenient pizza pocket while making it better for them and the planet," said Yves Potvin, founder and president, Gardein, in a statement.