For the first time, plant-based meat alternatives were given their own exhibition segment at IFFA, reflecting this rapidly growing trend, and there was lively interest in the legume flours from Müller’s Mühle. Christian Bärenwalde, International Sales Manager B2B, says: “We attracted a lot of attention from attendees at IFFA, and were able to hold numerous inspiring discussions about our innovative flour concentrates.“
Natural raw material for plant-based meat alternatives
Müller’s Mühle’s legume flours are a natural and resource-saving raw material ideally suited for meat-alternative texturates that also optimise the nutritional profile of plant-based concepts and hybrid applications. The key factor here is the high protein content, which is increased to up to 65 per cent through an innovative air separation process.
Made exclusively from legumes such as yellow pea and fava bean, the flours are also allergen-free and clean label. “Many visitors were particularly interested in the natural and anti-allergenic properties of our concentrates,” explains Bärenwalde. “We obviously have our finger on the pulse in more ways than one!”
