We are pleased to announce that Alimentos Sanygran will be participating in the upcoming edition of SIAL Paris 2024, one of the most prestigious food industry trade fairs worldwide. This event will take place from October 21 to 25 at the Paris Nord Villepinte exhibition center, and Sanygran will be present at stand 5AJ126, where we invite you to discover our latest innovations in plant-based foods.

SIAL Paris: A Global Meeting for the Food Industry

SIAL Paris is where leaders of the global food industry come together to showcase their latest innovations, share trends, and establish strategic connections. This year, the fair will host thousands of exhibitors from different countries, all focused on driving the future of food, from innovative ingredients to finished products. It’s a unique opportunity to explore the most relevant trends in the industry, such as healthy, sustainable, and plant-based eating.

Sanygran’s Highlights at SIAL

At Sanygran, we continue to prioritize quality and innovation, and we are excited to announce that three of our products have been selected as finalists for the SIAL Innovation 2024 awards, a prestigious competition that highlights the most innovative and disruptive proposals in the food industry. The selected products are:

• Beef-flavoured plant-based bites with spent grain: a delicious and sustainable alternative that utilizes bagasse, a byproduct of the beer brewing process, to create an exceptional meat-like texture that is rich in nutrients.
• Surimi and salmon flavoured spreads: perfect for those seeking healthy and tasty options, these plant-based spreads recreate the traditional flavors of the sea, offering a protein-rich alternative.
• Spinach and gorgonzola Vistteca: an innovative vegetarian dish that combines the richness of spinach with the intense flavor of gorgonzola cheese, ideal for the most discerning palates.

These products, developed with a sustainable and plant-based approach, reflect our commitment to innovation and excellence. At our stand 5AJ126, you’ll be able to discover these, and other offerings designed to meet the growing demand for healthy, flavorful, and sustainable foods.

We look forward to seeing you at SIAL Paris 2024!

Tofu is one of the most versatile and nutritious plant-based foods, especially popular among those seeking healthy and sustainable options. In this article, we explain what tofu is, its benefits, and which type of tofu is best suited for your recipes.

What is Tofu and What Are Its Benefits?

Tofu, also known as “soy cheese,” is made by coagulating soy milk. This plant-based food stands out for its high content of plant proteins, known as tofu plant-based protein, making it an excellent choice for those following vegetarian or vegan diets. Additionally, tofu is low in saturated fats and rich in calcium and iron, which helps improve cardiovascular health and strengthens bones.

If you choose organic tofu, like the one from Obrador Sorribas, you ensure that you are consuming a product free of pesticides and made with organically sourced soybeans, contributing to healthier and more environmentally friendly eating.

What must tofu have to be organic?

Organic tofu is made from certified organic soybeans, ensuring that no pesticides or chemical fertilizers were used in their cultivation. This process guarantees a more natural and environmentally friendly product.

What Type of Tofu Is Best?

There are several types of tofu, but the most common are firm tofu plant-based and silken tofu. Firm tofu is ideal for stir-fries and grilled dishes, as it holds its shape and absorbs flavors well. On the other hand, silken tofu is perfect for creamy dishes, soups, or desserts thanks to its softer texture.

Regarding the ingredients in tofu, they are very simple: soybeans, water, and a natural coagulant. The most important factor is ensuring that the soybeans are of organic quality, like those we use at Obrador Sorribas.

Choose quality and sustainability with organic tofu from Obrador Sorribas

You can find our organic and natural products in various retail locations. Visit the Obrador Sorribas website to discover more and find the nearest place to purchase your tofu. We offer six different flavors of organic tofu, so you can tailor your experience to your needs and enjoy the culinary adventure to the fullest. Forget the myth that tofu tastes like rubber with our escalivada tofu, apple and curry tofu, green olive tofu, fine herbs tofu, or smoked tofu.

Enjoy a new way of eating with our delicious and nutritious plant based organic tofu varieties!

Yellow pea flour is rapidly emerging as a star ingredient in the food industry, gaining traction for its ability to enhance recipes and meet diverse dietary needs. Made from dried yellow peas, this versatile flour is increasingly employed in food production to improve product formulations and cater to health-conscious consumers.

What is the flour made from peas?

The flour made from peas, specifically yellow peas, is known as yellow pea flour or yellow peas flour. This flour is produced by milling dried yellow split peas into a fine powder. The result is a highly nutritious flour that is rich in protein, fiber, and essential vitamins and minerals. Yellow pea flour is an excellent source of plant-based protein, making it a favorite among vegetarians and vegans looking to boost their protein intake.

“Yellow pea flour is an excellent source of plant-based protein, providing approximately 24 grams of protein per 100 grams. Additionally, it is high in fibre, offering about 8 grams per 100 grams, and contains a significant amount of B vitamins and minerals such as iron and zinc.” – NutritionData, Self.

What is yellow pea flour used for?

Yellow pea flour is widely used in both sweet and savory dishes. Its mild flavor and fine texture make it an excellent choice for baking bread, muffins, pancakes, and cookies. Additionally, it is often used as a thickening agent in soups, sauces, and stews. For those following a gluten-free diet, yellow pea flour serves as a fantastic alternative to traditional wheat flour, adding both protein and fiber to recipes. Its high nutritional value also makes it a popular choice for protein shakes and energy bars.

Many people wonder: “Is yellow pea flour the same as chickpea flour?” The answer is no. While both flours are derived from legumes, yellow pea flour comes from yellow split peas, whereas chickpea flour is made from chickpeas, also known as garbanzo beans. They have distinct flavors and properties, making them suitable for different culinary uses. Yellow pea flour has a milder taste compared to the slightly nuttier flavor of chickpea flour, allowing it to blend seamlessly into various dishes without overpowering other ingredients.

What is yellow split pea flour?

Yellow split pea flour is another term for yellow pea flour. It is made from yellow split peas, which are peas that have been dried and split in half. These peas are then milled into a fine flour that can be used in a wide range of recipes. The process of splitting the peas helps to reduce cooking time and creates a flour that is easy to incorporate into both sweet and savory dishes.

In conclusion, yellow pea flour, also known as yellow peas flour or yellow split pea flour, is a versatile and nutritious ingredient that can enhance the nutritional profile of various recipes. Whether you’re looking to thicken soups, bake gluten-free goodies, or boost your protein intake, yellow pea flour is an excellent choice.

Remember, while it may share some similarities with chickpea flour, it is a unique product with its own distinct qualities and benefits.

If you’re looking to boost your protein intake while maintaining a vegetarian diet, you’re in the right place. Achieving 150 grams of protein a day is entirely possible with the right foods and meal planning. In this article, we’ll explore vegetarian foods with high protein content, tips for increasing your protein intake, and a full day meal plan featuring delicious and protein-packed veggie protein sources.

What vegetarian food is high in protein?

Vegetarian foods with high protein content include a variety of legumes, grains, and plant-based products. Some of the highest protein vegan foods are:

How do I increase my protein intake as a vegetarian?

Increasing your protein intake as a vegetarian can be straightforward with a few simple strategies:

1. Incorporate Protein-Rich Foods: Include a variety of the high protein veg foods mentioned above in every meal.
2. Snack Smartly: Choose protein-rich snacks like nuts, seeds, and Greek yogurt (if you include dairy).
3. Combine Foods: Pair protein sources to enhance their value, such as beans with rice or hummus with whole grain bread.
4. Use Protein Supplements: Consider plant-based protein powders in smoothies or shakes if you need an extra boost.

Veggie Protein Sources for a Protein-Packed Vegetarian Day

Here’s a meal plan that showcases delicious and protein-packed vegetarian options to help you reach your protein goals:

Moment of the day	Recipe	Presentation idea
BREAKFAST: Hummus toast	Start the day with a delicious hummus toast. Take a piece of bread and toast it, then spread some hummus on top and drizzle with paprika and olive oil.
LUNCHTIME: Green olives tofu salad and Bolognese pasta	At lunch time, enjoy a salad with tofu, the green olive tofu from Obrador Sorribas is a perfect option to give your salads a fresh twist.
	Pasta Bolognese with Legumeat: For the Bolognese sauce, you can start by cooking chopped onion and garlic, then add Legumeat until it is golden brown. Next, incorporate the tomato sauce and the already cooked pasta.
DINNER: Escalivada Burger	Last but not least, a burger from Obrador Sorribas could be a perfect option for dinner. A delicious choice would be to pair their Escalivada Burger with a stir-fry of vegetables like bell peppers and carrots, or a handful of roasted potatoes.

By incorporating these high protein vegetarian foods into your daily diet, you can easily reach your protein goals and enjoy a variety of delicious meals. Whether you’re new to vegetarianism or a seasoned plant-based eater, these tips and meal ideas will help keep your diet nutritious and satisfying.

Extrusion processes have become integral to creating diverse and innovative food products. This article delves into the two primary extrusion methods: low moisture extrusion and high moisture extrusion. We’ll explore the differences between these techniques, their applications, and the unique benefits each method offers.

What is Low Moisture Extrusion?

Low moisture extrusion is a process characterized by the extrusion of materials with moisture content typically less than 20%. This technique involves higher processing temperatures and results in products that are shelf-stable, with low water activity.

The low moisture content allows these products to have an extended shelf life without the need for refrigeration. The process usually results in a crispy or crunchy texture, which is desirable in many snack foods. However, the higher temperatures used during low moisture extrusion can sometimes lead to a loss of heat-sensitive nutrients.

What is High Moisture Extrusion?

High Moisture Extrusion is a food processing technique used to create plant-based meat analogs that closely mimic the texture and appearance of animal meat. This process is particularly important in the production of high-quality meat substitutes, which are becoming increasingly popular due to dietary shifts towards vegetarianism and veganism, as well as environmental and ethical concerns associated with meat production.

What is the Difference Between Low Moisture Extrusion and High Moisture Extrusion?

Extrusion technology is a crucial process in the food industry, primarily divided into two types: low moisture extrusion and high moisture extrusion. Each technique offers unique advantages and applications. The table below highlights the key differences between these two methods.

The Advantages of High Moisture Extrusion

High moisture extrusion is revolutionizing the production of plant-based proteins due to its ability to produce meat analogs. By utilizing moisture content between 40-80%, this method creates products with a fibrous texture that closely mimics the texture of meat. Key benefits of high moisture extrusion include:

• Improved Texture: Produces meat-like textures ideal for plant-based meat products.
• Nutritional Benefits: Moderate temperatures help preserve nutrients better than low moisture extrusion.
• Versatility: Suitable for a wide range of ingredients and can create various textures.

In conclusion, understanding the differences between low moisture and high moisture extrusion is crucial for choosing the right technology in food processing. High moisture extrusion is particularly vital for the future of food production, offering innovative solutions to meet evolving consumer preferences. As experts in this technology, we are committed to pioneering products that meet current market demands. Partner with us today to discover how we can perfect your product offerings!

In the rapidly evolving landscape of plant-based products, advancements in manufacturing technologies play a crucial role in meeting consumer demands for sustainability and nutrition. One such innovation making waves is high moisture extrusion, a method revolutionizing how plant-based foods are created. Let’s delve deeper into this technique and its implications for the industry.

How does high moisture extrusion work?

High moisture extrusion (HME) is an advances process that turns plant-based ingredients into various textures foods, imitating the taste and fells of meat and dairy. Unlike traditional methods needing less moisture, HME uses much more water in the mix.

1. Ingredient Blending:The process begins with blending plant-based proteins, starches, fibers, and oils with water to form a slurry.
2. Extrusion:This slurry is then subjected to high temperatures and pressures within an extruder machine. The unique aspect of HME lies in its ability to cook the mixture under conditions where the water content remains high, thus preserving the natural texture and nutritional properties of the ingredients.
3. Shearing and Heating: During extrusion, the mix undergoes shearing and heating together, aligning proteins and starches to create a meat-like fibrous structure.
4. Texture Customization:By adjusting factors like temperature and pressure, manufacturers can customize the texture and feel of the final product.
5. Final Product:The result is a range of plant-based meats, cheeses, and other alternatives that appeal not only to vegans and vegetarians but also to health-conscious consumers seeking sustainable food options. High moisture extrusion not only imitates the taste and texture of animal-based products but also enhances nutritional profiles by incorporating whole plant ingredients rich in vitamins, minerals, and antioxidants.”

At Alimentos Sanygran, we have developed a variety of formats, including different cuts and flavors, to provide our customers with alternatives to both meat and fish. Thanks to the adjustable parameters in this technology, we can produce a wide variety of cuts and textures. This allows us to offer an extensive range of products.

	Chunks		Pulled meat		Strands
	Strips		Cubes		Shavings

What temperature is high moisture extrusion?

Temperature control is crucial in high moisture extrusion to achieve the right texture and properties. Typically, the temperature ranges from 100°C to 180°C (212°F to 356°F), depending on the recipe.

At these temperatures, proteins and starches in the plant-based mix change, forming a fibrous structure that gives plant-based meats their chewy texture. This process mirrors the juiciness of animal-derived products.

Precise temperature management also ensures food safety by pasteurizing the product during extrusion, removing harmful microorganisms while keeping it fresh. Advanced extrusion machines maintain ideal temperatures throughout.

In conclusion, high moisture extrusion is a major advance in plant-based foods, meeting the growing demand for sustainable alternatives. As this technology evolves, it promises to reshape the food industry by offering healthier and eco-friendly choices.

In recent years, Spain has emerged as one of the leading players in the European market for plant-based foods, marking a significant shift in consumption habits. According to a GFI report, the country ranks fourth in Europe with sales approaching 500 million euros between 2020 and 2022.

This growth is particularly notable in categories such as plant-based beverages and emerging products, despite economic challenges. For instance, the UK leads in sales of meat substitutes, influenced by innovative products and widespread availability in British supermarkets and specialty stores.

Changes in Meat and Dairy Consumption

A survey by ProVeg’s “Evolution Appetite: Comprehensive Research on Plant-Based Eating” under the Smart Protein project indicates notable changes in Spain’s consumption habits of meat and dairy products.

48 % percent of meat consumers report reducing their intake in the last year, marking a significant shift in the country’s dietary patterns. Among them, 16% have cut consumption by 50% or more, with the majority focusing on reducing beef and pork consumption by 40% and 24%, respectively.

Health Benefits Driving Dietary Shifts

Reasons for this reduction include:

• Growing awareness of health benefits associated with plant-based diets. According to the World Health Organization, approximately 80% of cardiovascular diseases, 90% of type 2 diabetes cases, and 30% of cancers could be prevented through a healthy diet and active lifestyle. This underscores the significant impact of dietary choices on long-term health, driving the shift towards plant-based alternatives.

• The environmental impact of meat consumption, including deforestation for grazing and increased industrial grain production, contributes to higher greenhouse gas emissions, fertilizer pollution, and species extinction. These factors amplify concerns about climate change, further motivating consumers to reduce meat consumption.

Despite Spain’s progress, the country lags behind the European average in reducing animal meat consumption (51%). This highlights significant potential for increased efforts and educational programs to foster more pronounced reductions, aligning with other European countries like Germany and the Netherlands.

Our Commitment to a Sustainable Future

Alimentos Sanygran leads Spain in the production of plant-based products, utilizing cutting-edge food processing technologies to ensure high-quality and innovative offerings. We are committed to driving food industry innovations that cater to the evolving preferences of consumers while promoting sustainability and health.

Finally, consumers in Spain prioritize transparency and sustainability in plant-based products, supporting calls for stronger governmental intervention in this area.

At Alimentos Sanygran, we are committed to leading this shift towards a more sustainable and healthy diet, offering innovative products that promote consumer health and environmental well-being.

As the market continues to evolve, our company is proud to be part of the movement towards mindful and responsible eating habits, leveraging new food processing technologies and food processing plants to deliver high-quality plant-based options. We continually strive to contribute to food industry innovations that benefit both consumers and the planet.

Together, we can transform Spain’s food landscape towards a greener and more promising future.

High-moisture extrusion is an advanced technology in food processing that is transforming the production of plant-based proteins. This method offers several significant advantages, such as creating products that mimic meat in texture and flavour and are more sustainable and resource efficient. In this article, we will address the differences between TVP and HME, explore what high moisture extrusion meat analogues are, and describe how they are manufactured.

What is difference between TVP and HME?

Understanding the difference between Textured Vegetable Proteins (TVP) and High Moisture Extrusion (HME) is essential for grasping the variety in plant-based protein options. While TVP and HME both transform plant proteins, they do so through distinct methods:

• Textured Vegetable Proteins (TVP) are made primarily from defatted soy flour, processed through dry extrusion. The result is a dry, spongy product that is rehydrated before use. TVP is versatile and can absorb flavours, making it suitable for a variety of dishes.
• High Moisture Extrusion (HME) uses high moisture and temperature conditions during extrusion to transform plant proteins into products with a fibrous and juicy texture, like real meat. This process allows for better replication of the mouthfeel and bite of meat, satisfying both vegan consumers and those looking to reduce their meat consumption.

What is high moisture meat analogues?

High moisture meat analogues are food products made from plant proteins using high moisture extrusion. These products are designed to mimic the texture, flavour, and appearance of animal meat, offering a sustainable and healthy alternative. Cooking by high moisture extrusion allows plant proteins to acquire a fibrous structure, resulting in products with a meat-like experience.

Advantages of high moisture meat analogues include sustainability, as their production requires fewer natural resources and has a lower environmental impact compared to animal meat production. Additionally, these products are typically low in saturated fats and contain no cholesterol, contributing to a healthier diet. High moisture meat analogues are also versatile and can be used in various culinary applications, from burgers and sausages to tacos and stews.

How are meat analogues made?

The process of extrusion in food processing begins with selecting raw materials, primarily plant proteins such as soy, wheat, or peas. These proteins are mixed with water and other ingredients to form a homogeneous mass. This mass is fed into an extrusion machine, where it is subjected to high temperatures and pressures.

During high moisture extrusion cooking, the proteins denature and align, forming a fibrous structure that mimics the texture of meat. The elevated moisture content in the process helps maintain the juiciness of the final product, which is crucial for replicating the meat-eating experience. This process is carried out in high moisture meat analogue (HMMA) production machines.

These machines allow precise control of temperature, pressure, and humidity, ensuring consistent, high-quality production. Key steps in the manufacturing process include mixing, extrusion, cooking, cooling, and cutting the final product into desired shapes for packaging and distribution.

High moisture extrusion represents a significant advancement in food processing, offering a sustainable and healthy solution to produce meat analogues. With notable differences between TVP and HME, and a carefully controlled manufacturing process, high moisture extrusion meat analogue are poised to play a crucial role in the future of food. Innovations in HMMA production machines and extrusion techniques in food processing will continue to drive this field forward, providing increasingly realistic and accessible products for consumers worldwide.

Plant based protein powders have evolved significantly from being a limited option for vegans to becoming a healthy and popular alternative for many people. With advances in food technology, these proteins now offer improved taste, texture and nutritional value. Options such as soy, pea, rice and hemp have become prominent in the market, each with their own advantages. plant based protein powders are an excellent choice.

Benefits of plant based protein powders

The plant based protein powders are low in fat and calories, and rich in fibre, vitamins, and minerals. They are suitable for vegans, lactose–free, and gluten–free, and have a lower environmental impact compared to animal proteins, making them a sustainable option. According to Healthline, plant based protein powders are a healthy choice for many.

Additionally, many people find these proteins easier to digest and less likely to cause allergies. However, what are the downsides to plant based protein powders? As explained by the Harvard T.H. Chan School of Public Health, while plant based options offer many benefits, it’s important to consider potential drawbacks, such as the taste, texture, and sometimes a lower concentration of certain essential amino acids compared to animal proteins.

For this reason, many people wonder: is plant-based protein powder as good as animal protein powder? The answer could be yes. Like everything, each has its advantages and disadvantages, but studies have shown that plant based protein powders can be equally effective as animal proteins for promoting muscle building and supporting cardiovascular health. For instance, pea protein has been found to match whey protein in terms of efficiency, and plant-based proteins are beneficial for lowering cholesterol levels. A comparative study highlighted in Gen Iron Sports and Livestrong.com indicated that pea protein supplements can increase muscle mass similarly to whey protein, while avoiding the digestive issues often associated with dairy products.

What Type of Plant-Based Protein Powder is Best?

It depends on your needs: pea for easy digestion, soy for a complete amino acid profile, rice for stomach soothing, and hemp for omega-3s. Each type offers different benefits and may be suitable for different dietary and health goals. What are the disadvantages of plant protein powder? Some textures or flavours may be less pleasant. That’s why it’s crucial to choose high-quality products that offer a good nutrient and texture profile.

In summary, plant based protein powders are nutritious and sustainable options backed by recent research. When choosing the best plant based protein powders, consider the ingredients, additives, and certifications. Opting for the right plant based protein powders ensures complete and sustainable nutrition, suitable for different dietary and health needs.