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IMCD partners with SGProtein to innovate on plant-based concepts with high-moisture meat analogues (HMMA)

IMCD, a leading distributor of speciality ingredients, is partnering with SGProtein, the region’s largest contract manufacturing platform for high-moisture extrusion (HME) meat & fish analogues, based in Singapore.

This new partnership allows IMCD’s technical experts to develop innovative concepts with SGProtein’s high-moisture meat analogues (HMMA), providing its customers an expedited route to market solution through cutting-edge technologies. Leveraging on a unique extrusion process, HMMA is produced in various shapes, replicating a meat-like appearance with a similar sensorial experience on taste and texture.

 

From retail to food services, meat alternatives have seen an increasing demand globally. Innova market insights data showed that 50% of the Asian consumers regularly consume meat alternatives, with high expectations on better taste and texture of natural and healthier products.

 

As South East Asia’s largest contract manufacturer specialising in plant-based food production through high-moisture extrusion (HME), SGProtein caters to an initial capacity of 3,000 tons of plant-based meat analogue per annum from its state-of-the-art facility in Singapore, which will quadruple over the next two years to 12,000 tons.

 

“With the offering of SGProtein’s clean label product range, food manufacturers have access to the latest developments on textured protein that delivers on taste, function, and texture,” said Dominique Kull, the co-founder of SGProtein. “This offering saves our customers a lot on base development costs as well as on investments in infrastructure. It also allows our customers to shorten their time-to-market to launch innovative products,” explained Kull.

 

“Our technical experts in IMCD Thailand’s pilot plant offer Asian cooking concepts, like Thai curry and rendang, created from plant-based meat strips or chunks from SGProtein with the addition of taste solutions such as flavors, seasonings, and batters, to meet consumer’s expectations on naturality and health. Their meat analogue comes with a list of only five ingredients,” highlighted Wanlin Koh, Regional Technical Manager of Food & Nutrition APAC.

 

“We have experienced many market successes with our partners. In part, we have achieved this by offering them exclusive access to unique solutions and in-depth knowledge to co-create concepts around taste, texture, and nutrition,” commented Emmanuel Colette, Regional Business Group Director of Food & Nutrition APAC. “We are pleased to expand our solutions on meat and fish alternatives by offering SGProtein products from Singapore to the APAC region, and we invite food producers to reach out to us for fast development of customised and innovative concepts,” added Colette.

 

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