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AAK's new AkoVeg 163-14 coconut oil blend promises reduced fat and enhanced texture for plant-based meats

March 11, 2024

The ingredient supplier, AAK, has introduced a new product called AkoVeg 163-14, a unique blend of coconut oil and insoluble fiber flakes that has the potential to revolutionize the plant-based meat industry.

AkoVeg 163-14 offers several advantages to manufacturers of plant-based meats. It can withstand high cooking temperatures without breaking down, ensuring consistent texture and quality in the final product. Additionally, it improves the firmness and sliceability of plant-based meats, creating a more realistic eating experience for consumers.

By reducing total fat and eliminating cholesterol, AkoVeg 163-14 caters to the growing demand for healthier plant-based alternatives. The use of coconut oil, a more sustainable ingredient compared to traditional fats, aligns with the increasing focus on environmentally friendly food production.

The heat stability of AkoVeg 163-14 allows for streamlined manufacturing processes, potentially reducing production costs.  Furthermore, it enables manufacturers to highlight the reduced fat and cholesterol content on their product labels, appealing to health-conscious consumers. These features position AkoVeg 163-14 as a potentially game-changing ingredient in the plant-based meat industry.

As consumers gravitate towards sustainable and healthy food choices, AkoVeg 163-14 emerges as a significant innovation. It bridges the gap between the taste and texture of traditional meat and the benefits of plant-based ingredients. This advancement in food science paves the way for a future where plant-based meats rival their animal-based counterparts in every aspect. The launch of AkoVeg 163-14 marks a promising step towards a new era in plant-based food production.

“In plant-based marbled meats, pure fat solutions are prone to melting out under high heat conditions which result in voids,” commented Andrea Weis, Scientist, at AAK USA, Inc. “Our AkoVeg 163-14 coconut oil and insoluble fiber flake present formulators with a solution to mitigate void formation across various heat processing stages, while simultaneously enhancing visual marbling for more authentic meat alternative appearances.”

If you have any questions or would like to get in touch with us, please email info@futureofproteinproduction.com

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