In the km of innovation, which characterizes MEAT-TECH 2021, between packaging & processing for the processed meat and ready meals industry, there will also be a specialized area, entirely dedicated to the "Innovative Food Experience". The concomitance of MEAT-TECH with TUTTOFOOD, the international fair that covers the entire agri-food supply chain, and HOSTMilano, the world's leading event for hospitality and out-of-home, in fact, makes the demand for alternative solutions even more pressing, capable of responding to new lifestyles and consumption.
And among the protagonists of the offer of innovation in the food world, in the role of "Knowledge Partner" of MEAT-TECH, Hi-Food - a Parma-based company that produces and develops clean label vegetable ingredients - is present at the fair with an exhibition space dedicated to plant-based food production technologies. A space where visitors and exhibitors can taste some prototypes, learn about the innovative natural ingredients that are part of Hi-Food's offer, discover food processing solutions with plant-based formulations.
But Hi-Food's contribution does not end there. A cycle of conferences entitled "Innovative Food Talks" is at the center of the proposal created in collaboration with MEAT-TECH. The conferences are scheduled on 23, 25 and 26 October in the Pavillion Hall from 10.30 am to 11.30 am and represent a real moment of inter-sectoral dialogue, which will see some national and international partners as protagonists, called to intervene by offering their point of view. A comparison between experts from different fields, which focuses attention on the plant-based market, a market in great growth also in 2021, where the purchasing drivers are health and environmental sustainability: among the most important challenges facing producers in the sector food have to face.
Hi-Food's proposal is further enhanced by the presentation of updated data, linked to the reference market, thanks to the collaboration with Ipackima Business Monitor, which will offer a dynamic picture of the ingredients sector through statistics, production and consumption data, prospective forecasts, making the meetings a unique moment of updating for the sector.
Ilaria Visentini, journalist, correspondent for Il Sole-24 Ore newspaper since 2001, will moderate the round table within the three conferences.
Entering the heart of the three days, here are the constantly evolving details regarding the speakers:
Saturday 23.10 “Veggie Dairy - To each his own sauce”. Within this round table we will talk about the well-established trend in consumers to examine food labels more carefully in order to evaluate their transparency and reliability. A theme that also closely concerns the world of sauces and dressings, so much so that large companies are forced to remove additives and preservatives, without compromising their taste and structure. It is in this context that Hi-Food has developed a balanced functional base, completely vegetable, which allows the cold production of sauces and dressings that can also be customized. These is Veganeez S - developed to produce sauces such as mayonnaise, mustard, tartar - and Veganeez D, created instead for the production of fluid dressing-like sauces, with flavors ranging from herbs, to Caesar, from Tzatziki to Ranch. The sauces produced with the Veganeez range are light and suitable to accompany all types of recipes, from sophisticated to simpler ones. Veganeez is ready to use and versatile because it is totally allergen-free and plant-based, therefore excellent for making sauces and dressings suitable for any diet.
Monday 25.10 “Veggie Ready Meals – Unusual Meat Sauce”. Most of the vegan “Bolognese” sauces on the market, similar to meat sauce, are rubbery and spongy, contain allergens and the granules used as an alternative to meat usually release excess liquids and oil. Hi-Food has developed a particular process, which combined with carefully selected ingredients, allows the production of a semi-finished product to replace meat in the sauce, totally allergen-free and with an excellent consistency similar to meat. The 100% plant-based meat sauce made by Hi-Food, does not release liquids during chewing, can be eaten at room temperature, fresh, refrigerated, frozen and customized according to a recipe; it is also stable during frozen storage and after the defrosting phase.
Tuesday 26.10 “Veggie Patty all’Italiana – Burger all’Italiana”. They are now on everyone's lips, they talk so much that one cannot fail to notice them. These are real burgers, which offer everything of the classic meat product: the flavor, the texture, the aromas and even the juiciness, but without the meat. But beware that these are not necessarily healthy products. In many cases, in fact, they are vegan, but that does not mean that they are the ideal solution for a person looking for a correct nutritional profile. Often, to reproduce the characteristics of the meat inside a burger, additives (also chemically modified) are used, such as texturizers, flavors, dyes, to which are added water, saturated fats, emulsifiers, salt, a few complete proteins: ingredients that in addition to having a poor nutritional profile, are expensive, affecting the price of the product to the consumer. Based on these reflections, Hi-Food has developed the ingredients and technology to produce a special prototype recipe of a 100% vegan burger, made with ingredients of natural origin, with a clean label and without allergens, which guarantees a competitive price. The recipe can be easily customized by the end users, to create the desired color, flavor and gustatory profile. The burger is just one of the many applications that can be created with the Hi-Food system: for example, it is possible to produce fillings for vegetable ravioli, tortellini, cannelloni and other stuffed pasta, even gluten free. Furthermore, the product can be frozen and sold as a convenient ready-to-use vegetable filling for industry, catering or retail.
The conferences proposed by Hi-Food, are born with the aim of better understanding what the new technological and labeling needs are, which innovative products and vegetable ingredients can be customized, to create new projects capable of responding to the increasingly demanding request for products. and the constant growth of the plant-based market.
While not directly dealing with the meat sector, in fact, Hi-Food sees a future of inevitable convergence between the animal world and the vegetable world. The market asks for good, reliable, sustainable finished products, but without compromising the quality and "cleanliness" of the recipe. And it is in this field that Hi-Food comes into play: expertise, research and innovation are used to produce, inspire and promote the development of a new generation of natural and sustainable ingredients.