BENEO demonstrates how its hybrid and plant-based solutions streamline production, enhance quality, and meet growing consumer demand

At Fi Europe 2024, BENEO is showcasing how it supports producers in streamlining their plant-based and hybrid product development processes to achieve faster and more cost-effective market launches. By leveraging its Meatless texturates and faba bean protein concentrate, BENEO has developed a range of product samples that demonstrate its capabilities across the value chain. These samples span ingredient and recipe development, primary processing, semi-finished products, and final consumer-ready items, illustrating how BENEO’s solutions simplify production while delivering quality and cost benefits. The aim is to equip producers with scalable, versatile tools to meet consumer demands for taste, texture, and affordability.

The growing interest in plant-based nutrition is undeniable, with nearly 60% of global consumers expressing curiosity and about one-third identifying as flexitarian. In this context, developing hybrid and plant-based recipes is increasingly important. However, consumer adoption continues to hinge on factors such as flavor, mouthfeel, clean-label formulations, and pricing. To address these challenges, BENEO is using Fi Europe as a platform to highlight its ingredient innovations and how they contribute to better product formulation and reformulation.

BENEO’s approach begins with ingredient and recipe development. For example, its plant-based feta cheese balls combine protein concentrate, starch-rich flour from faba bean, rice starch, rice flour, and chicory root fiber. This results in a high-fiber product with a creamy texture and versatile applications, offering an improved Nutri-Score compared to other plant-based feta options. Similarly, BENEO has created plant-based chocolate using its faba bean ingredient, providing a sustainable alternative to dairy chocolate without requiring significant changes to existing production methods.

In primary processing, BENEO offers solutions like egg-free meringue made with faba bean protein concentrate, ensuring a stable foam and aerated texture after baking. Its plant-based white fish fillet, crafted with Meatless Textured Flakes containing rice and mycoproteins, delivers a tender bite and authentic color, demonstrating how BENEO’s ingredients enhance both functionality and aesthetics.

Moving to semi-finished products, BENEO has developed Asian-style plant-based chicken skewers. Featuring a fibrous, juicy chicken-like structure, these skewers incorporate Meatless Chicken Chunks made with myco- and pea proteins, showcasing versatility for a range of culinary applications with minimal adjustments. Final consumer products, such as ready meals, also benefit from BENEO’s innovations. By collaborating with industry partners, BENEO has improved the nutritional profile of hybrid convenience items like pies and tacos. Using Meatless Textured Flakes, which combine rice and faba bean, these meals offer a satisfying mouthfeel, authentic taste, and reduced fat and salt content.

Niels E. Hower, a member of BENEO’s Executive Board, highlights the company’s comprehensive approach: “Our plant-based protein strategy spans more parts of the value chain, from ingredients to semi-finished products. This not only speeds up development but also enhances cost and quality control for our customers. It’s an exciting time for hybrid and plant-based product innovation, and we aim to show that taste, texture, and cost-efficiency can go hand in hand.”

Visitors at Fi Europe can experience BENEO’s latest offerings firsthand. Two cooking areas—a food truck featuring hybrid products and a booth serving fully plant-based samples—will provide attendees with a taste of BENEO’s solutions and their potential for transforming plant-based product development.