Ojah BV enables other food manufacturers to produce high quality meat alternatives with the launch of Plenti ProFiber™
Dutch manufacturer Ojah BV. has launched its newest high moisture texture, Plenti ProFiber™, enabling food manufacturers to develop and produce plant-based alternatives or hybrid products with their existing machinery.
Ojah BV enables other food manufacturers to produce high quality meat alternatives with the launch of Plenti ProFiber™
Ojah
Ojah BV is known in the industry for its High Moisture Extruded (HME) texture Plenti®, which is the texture behind multiple successful brands of plant-based chicken chunks worldwide. The texture provided in these chunks is of the highest quality in its sort and now, Ojah has succeeded to isolate the protein fibres from this very same texture. By physically separating these protein-fibres from the texture we are offering food manufacturers the opportunity to develop and produce their own meat alternative in any shape or form using their existing machinery and processes. In this way Ojah hopes to lower the bar for companies to enter the plant based food market with high quality textures, without making huge investments in production processes.
Plenti
Plenti® is a HME texture made from European soya protein and water. For the past 10 years Plenti has been acknowledged as one of the highest quality meat alternatives in the world, mostly known by consumers as plant based chicken chunks.
Plenti ProFiber
Plenti ProFiber™ is the very same protein-fibre that is found in Plenti’s plant based chicken chunks. It is produced using Ojah’s unique HME process creating plant based whole muscle meat like textures. The protein-fibres deliver a unique, non-homogeneous structure, that enables product developers to create high quality meat alternatives with simple and existing technology used by the meat processing industry. It is the ideal solution when texture, shape and exact weight per piece are key to a successful launch. Plenti ProFiber™ is supplied frozen and is ready to process after tempering. When mixed with binding agents and flavouring, this mix can easily be shaped using standard forming equipment. The protein-fibres can also be used in hybrid applications or can even provide texture in cultured meat applications.
For companies that are interested in joining Ojah in the plant-based revolution, we have samples available and our experienced R&D team will provide support in getting the best result for your applications.
Other news from the department research and development
Get the food & beverage industry in your inbox
From now on, don't miss a thing: Our newsletter for the food & beverage sector brings you up to date every Tuesday and Thursday. The latest industry news, product highlights and innovations - compact and easy to understand in your inbox. Researched by us so you don't have to.
Most read news
More news from our other portals
Possible trigger of Crohn’s disease discovered
Dysfunctional mitochondria disrupt the gut microbiome
Cost-effective modular system for optical imaging from the 3D printer
Like building with Lego bricks
Something is happening in the food & beverage industry ...
This is what true pioneering spirit looks like: Plenty of innovative start-ups are bringing fresh ideas, lifeblood and entrepreneurial spirit to change tomorrow's world for the better. Immerse yourself in the world of these young companies and take the opportunity to get in touch with the founders.
