Kröner-Stärke has introduced its new range of clean label wheat proteins to the German and European market. The range enables food processors to respond to the increasingly popular trend of substituting traditional meat-based dishes, like sausages and burgers with vegan alternatives.

Kröner-Stärke's GLUTEX B, produced from vital wheat gluten, fits the bill perfectly. It is a texturized, firm wheat protein that gives a meat-like bite to vegetarian products. Combining structure and texture control with protein enrichment, excellent consistency and binding properties, it is suitable for use in products ranging from, meatballs, burgers and vegetarian Bolognaise Sauce to ready meals.

Alongside boosting opportunities for the meat-free product market, Vital Wheat Gluten can be a useful ingredient in meat products where a healthy version is required. When added to minced meat, for example, it helps to lower the fat content and hence reduce overall cholesterol levels. As Vital Wheat Gluten boasts a good level of protein content, the minced meat product still provides the consumer with an excellent source of protein.

Sausages are another product area, popular across Europe, in which wheat proteins can be used as a functional and nutritional ingredient. For this market, Kröner-Stärke has created PROPLEX – a product, rich in protein which is based on wheat. It is ideal for use in a variety of vegetarian and non-vegetarian sausages. It comes with excellent molding properties and a superior capacity for fat and water binding, thus acting as a replacement for other vegetable binding agents and proteins too.

As well as replacing meat protein, wheat proteins are a fantastic additive to sports nutrition/protein-enriched products. Ideal for fitness-conscious customers who are looking for natural ingredients to improve their performance and stamina whilst also reducing dairy, fat and calorie content. The wheat proteins are suited to low carb protein foods like bread, where they can be used to boost the protein content.

Manufacturers of enriched protein products know the problem of product workability when high amounts of proteins are added. To increase the handling properties of vital wheat gluten it can be mixed with GLUSTAR or GLUSOL from Kröner-Stärke. This combination would offer good solubility and dispersion properties, be easy to use and is totally produced without the use of any chemical additives.

Kröner-Stärke´s product development technician, Maren Wiese, commented: “We have developed a wide variety of wheat protein products that lend themselves perfectly to being incorporated in healthy, high-protein food ranges adhering to clean-label and vegan standards. Germany is leading the way with meat substitutes in Europe and is witnessing a steady rise in vegetarianism. Our wheat proteins are developed specifically to enable food manufacturers to diversify into high-quality meat substitutes and bring added functionality and nutritional value to traditional favorites across the country and in Europe.”