6 PROPERTIES OF FERMOTEIN™ adding VALUE TO YOUR PRODUCTS
Demand for animal-free proteins is growing every day. Both consumers and professionals become more exigent. Integrating animal-free protein that succesfully delivers on different criteria has become a necessity.
1
MOUTHFEEL
Because of water-binding properties and the presence of (non-saturated) fat, products created with Fermotein™ are less dry and have an attractive structure, contributing to a gratifying organoleptic customer experience.
2
TASTEFUL
Most animal-free proteins require much flavouring in order to obtain a taste similar to meat. To easily enable a tasteful end product, Fermotein™ contains a 10% fat component providing a flavor element 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. This the result of a meticulous selection of the ideal micro-organisms. Integrating Fermotein™ into recipes is much easier. It also simplifies creating 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. 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
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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