Veganuary Starts with Plant-based Product Trials

Our first trials of the year started with a plant-based ready meal manufacturer from the UK.  Plant-based meals have become extremely popular in recent years with many people following a vegan diet in January (Veganuary).  

The task was to reduce processing times by removing stages from a Bechamel Sauce, Coconut Curry and Lentil Stew, as well as matching or improving the existing product quality.

Bechamel Sauce

Equipment:  

Jet Cook System, In Vessel Homogeniser and Braising Bar.

Method:

  1. Cook off the onions

  2. Make a roux

  3. Add the remaining ingredients

  4. Heat and emulsify the product to the required temperature - Jet Cook

Result:

Existing processing time - 60 minutes

Jet Cook Processing Time – 17 minutes

Coconut Curry

Equipment:  

Jet Cook System, In Vessel Homogeniser and Braising Bar.

Method:

  1. Produce the paste and cook out

  2. Add the remaining ingredients to the system

  3. Heat and emulsify the product to 90°C – Jet Cook

The customer currently produces the paste first and adds it later to another vessel with the rest of the ingredients.

Result:

Existing processing time – 90 minutes (approx.)

Jet Cook Processing Time – 27 minutes (including the paste stage)

Lentil Stew (containing more than 21 ingredients)

Equipment:  Jet Cook & Vapour Reduction System

Method:

  1. Rapidly heat the product to 98°C

  2. Reduce liquid using Vapour Reduction System to improve viscosity and flavour concentration.  

Result:  The product had excellent particulate integrity, colour and flavour. 

Existing processing time – 4 hours +

Jet Cook Processing Time – 43 Minutes

For further information on what DC Norris can offer your business, please contact [email protected]

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