Innovative Food Talks: Veggy Patty - Italian-Style Burger

Vegetable proteins' solutions for the food industry.

Veggy Patty: " Italian-Style Burger " is the third talk promoted by Hi-Food in which a plant-based semi-finished product will be presented for the production of plant-based Burger made with a short supply chain and in a zero-impact factory.
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.

Spekers:
• Massimo Ambanelli, CEO of Hi-Food
• Emanuele Pizzigalli R&D Officer & Co-Founder of Hi-Food
• Carlo Prevedini, President of Brand MoMi company Food Valley
• Niall Sands, President Plant-Based Foods of AAK
• Vittorio Moretton, Smart Proteins ™Technical Innovation Manager, Campus A Company of the Firmenich Group

Moderated by Ilaria Vesentini, Journalist of Il Sole 24 Ore

When
Tue, 26 October 2021
At
10:30 - 11:30
ORGANIZED BY

MEAT-TECH

LOCATION
Sala Eventi Pad. 15
See the event
When
Tue, 26 October 2021
At
10:30 - 11:30
Times
ORGANIZED BY

MEAT-TECH

See the event

Innovative Food Talks: Veggy Patty - Italian-Style Burger

Vegetable proteins' solutions for the food industry.

Veggy Patty: " Italian-Style Burger " is the third talk promoted by Hi-Food in which a plant-based semi-finished product will be presented for the production of plant-based Burger made with a short supply chain and in a zero-impact factory.
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.

Spekers:
• Massimo Ambanelli, CEO of Hi-Food
• Emanuele Pizzigalli R&D Officer & Co-Founder of Hi-Food
• Carlo Prevedini, President of Brand MoMi company Food Valley
• Niall Sands, President Plant-Based Foods of AAK
• Vittorio Moretton, Smart Proteins ™Technical Innovation Manager, Campus A Company of the Firmenich Group

Moderated by Ilaria Vesentini, Journalist of Il Sole 24 Ore

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