How would you like simplicity, versatility and functionality in producing plant-based meat analogs?

How would you like simplicity, versatility and functionality in producing plant-based meat analogs?

Veggie “Beef” Strips with SuproMax

One important solution is provided by SUPROR MAX from Solae. The SUPROR MAX line of structured plant proteins, provide the texture and fibrous nature seen in meats while being based on soy and wheat proteins. It is a 2-in-1 solution.

Soy protein provides a complete protein amino acid profile, while wheat gluten provides the bite resistance and a meat-like fibrous character. All this in a single product.

After proper hydration, SUPROR MAX can be broken down to the desired size depending on the application. To break it down, it only requires equipment such as a bowl chopper, mixer or grinder

By hydrating SUPROR MAX at a ratio between 1:2-3 you can obtain the ideal hydration, texture and protein content depending on the application. This translates to approximately 18% to 24% protein by weight when hydrated.

It has been successfully used in applications like plant-based: fajitas, Korean-bulgogi, chicken strips, meatballs and veggie patties. 

Additional to SUPROR MAX we also carry other textured proteins from Solae, emulsion ingredients for plant-based products, flavor enhancers, clean label antimicrobials and antioxidants.Contact your SPI Group representative to support you in your plant-based projects. We have been working on these type of products for over 20 years.

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