6 PROPERTIES OF FERMOTEIN THAT WILL ADD VALUE TO YOUR PRODUCTS
The tribe of meat-free protein consumers is getting bigger by the day. Moreover, both consumers and professionals become more exigent. Integrating meat-free protein that delivers on different criteria is, therefore, a necessity.
1
MOUTHFEEL
Thanks to its water-binding properties and the presence of fat (non-saturated), products created with FERMOTEIN are less dry and have a pleasant structure, contribution to a gratifying organoleptic customer experience.
2
TASTEFUL
Most animal-free proteins require much flavouring in order to obtain a taste similar to meat. Thanks to the presence of 10% fat, FERMOTEIN contains a flavour component which will be experienced upon heating.
Did you know that
we selected thousands upon thousands of micro-organisms (fungi) to find the perfect ones for FERMOTEIN?
3
NO OFF-TASTE
FERMOTEIN has no off-taste, to begin with. This the result of a meticulous selection of the ideal micro-organisms. Integrating FERMOTEIN into recipes is much easier. It also simplifies the life of those who want to create new recipes.
4
CLEAN LABEL
FERMOTEIN is a pure ingredient containing only brewed fibrous protein, washed, filtered and dried. FERMOTEIN is not chemically treated or further processed. It is a simple wholesome ingredient.
5
ALLERGEN-FREE
FERMOTEIN is exclusively brewed with non allergen crops and non allergenic fungus. No soy, wheat or other allergen components are part of the brewing process.
6
HIGH NUTRITIONAL VALUE
FERMOTEIN is unique in its kind, containing as much fibre as protein, the highest concentration of essential amino acids in a meat-free protein. This is why FERMOTEIN protein can be regarded as high-grade.
Did you know that
the micro-organisms used to cultivate FERMOTEIN are neither animal or plant-based, but a kingdom on its own. The best
of both worlds in one
single organism
RICH IN ESSENTIAL AMINO ACIDS AND FIBRE
FERMOTEIN has the closest amino acid profile to meat and superior to vegetal alternatives.
Comparison of essential amino acid content:
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Valine contents superior to meat alternatives (beef, pork, chicken, lamb)
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Threonine, phenylalanine, tryptophan, lysine, histidine contents superior to beef
-
Isoleucine, leucine, methionine contents within 90% of beef content
Essential amino acids cannot be made by the human body and must be obtained through diet