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4th May 2021  Product update: Cargill Inc.

Vegan Fat and Blood Technology and Premix Ingredient Solutions Will Be Available for Licence


Responding to flexitarian consumers’ growing appetite for plant-based products that deliver a “meat-like” experience, Cargill is investing in Bflike, a start-up created by BOX NV, which is poised to be a new technology leader in the rapidly evolving meat and fish alternatives categories. The partnership combines Cargill’s extensive food ingredient solutions with Bflike’s recipes and technology, to give food manufacturers and retailers the opportunity to bring tasty plant-based products to market quickly and affordably.

Bflike will license its proprietary technology and premix ingredient solutions to food manufacturers and retailers, supporting them to commercialize their own meat and fish alternative products.

Key to Bflike’s innovation is its patent-pending vegan fat and blood platforms. This ground-breaking technology results in plant-based meat and fish alternative products that are virtually indistinguishable from their animal-based counterparts, with similar visual appearance (both raw and cooked), texture, mouthfeel, melting behavior and cooking performance.

Equally important, the Cargill-Bflike collaboration will position customers to move seamlessly from pilot to commercialization and allow them to scale up quickly, using their own production process and machinery, whilst being supported by Cargill’s secure supply of critical ingredients.

The Cargill investment in Bflike is realized through a joint venture with Blue Ocean Xlerator NV (BOX), a Dutch private incubator/accelerator focused on sustainable innovations in the food sector. Bflike also benefits from the technical support of TOP BV, a Dutch food technology service provider based in Wageningen Food Valley and a subsidiary company of BOX.

Bflike has a robust product pipeline of meat and fish alternative formulations, ready to hit the market this year, next to the vegetarian burger and minced meat readily available.


    

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Date Published: 4th May 2021

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Note: This content has been edited by a newprotein.net staff writer for style and content.


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