Hybrid products fusing meat and non-meat proteins hold strong potential to cater to flexitarians looking to cut back on their meat consumption for both health and sustainability reasons. This is according to Johannes Tonauer, Manager and Board Member of Moguntia Food Group, which is using IFFA 2019 in Frankfurt (May 4-9) to unify all of the company’s patchwork of product portfolios under one banner. “Hybrid products will be absolutely mainstream, with huge potential for the future,” he tells FoodIngredientsFirst. “We still have the situation of consumers eating either meat or non-meat, but bringing those together for flexitarians will be the future,” Tonauer adds.

How the meat industry will remain relevant in the face of stiff competition as a result of technological advancements in non-meat alternatives is the biggest question at this year’s IFFA, wher numerous ingredient suppliers are presenting solutions that can be applied to meat-free applications.

Johannes Tonauer, Manager and Board Member of Moguntia Food Group.For Tonauer, vegetarian options are becoming more relevant, because of the mainstream rise of flexitarians, who are cutting back on their meat consumption, but not forgoing it altogether. “The pure vegans or vegetarians are not so important in terms of quantities, but now more and more flexitarians are here, so we have the quantities too,” he says.

Since flexitarians are such an important target market, the meat industry has a huge opportunity to create some hybrid products, with meat as a basis, but which also incorporate non-meat proteins used too. “They can be mixed together to reduce the real meat content. So you will have the same structure, texture and taste, but simply reduce the actual meat content,” he notes.

Working with hybrid products presents its own challenges, Tonauer concedes. “It is a bit different, as usually when we are coming from the traditional meat production, a customer has their own meat,” he says. “Here we are bringing a little bit of non-meat proteins into it, together with the spices and technical aids and everything you need. For us, it is interesting as we are then providing a total solution. Of course, you have to train your people, you need new talent and a good NPD department, also since every protein has some specifics that you must know about,” he adds.

At IFFA 2019, medium-sized family business Moguntia Food Group, with its solid roots in Germany and Austria, is showcasing its entire range of products and services for the first time at one stand. The globally operating group is presenting its individual brands Indasia, Moguntia, Haya4you and Fleischer on a huge stand.

“We are unifying our different brands under the one group. During the years we have separated our brands and now we think it is time to integrate all of them to have a larger assortment and to use all the benefits of the different brands,” Tonauer notes.

Moguntia’s customers come from the meat industry, butcher trade, general food industry, fish industry, dairy industry, food service and trade. The company group offers starter cultures, seasoning & spice blends, marinades, sauces, technological additives, convenience foods and more.

“Our brand Indasia is a specialist in marinades for liquid products and they have great expertise in this field. You can bring that together with Moguntia, which is a specialist for powder products and coming from the traditional products for the meat industry, but now also going more and more into the non-meat sector, as that has great potential,” says Tonauer.

An IFFA highlight from the company are proposals in vegetarian and vegan products, with meat-free sausages, schnitzels and patties on display. Moguntia notes that while flexitarian consumers want to restrict their meat consumption, they nevertheless do not want to miss out on the pleasure of eating meat. “What matters, in the end, is the taste,” says Product Manager Jens Trautmann. “With our range of meat alternatives, people who want to give up meat, need not do without the usual taste and accompanying texture,” he adds.

At IFFA 2019, medium-sized family business Moguntia Food Group, is showcasing its entire range of products and services for the first time at one stand. The globally operating group is presenting its individual brands Indasia, Moguntia, Haya4you and Fleischer on a huge stand.Another IFFA highlight comes in the form of “liquid spice.” Moguntia’s liquid spice combines the advantages of dry and wet seasoning in a unique way – for the optimal refining of premium meat. The marinating solution “lifts the flavor instead of covering it.” In this way, the meat quality remains visible. “Liquid Spice gives the meat an appealing, shiny appearance and excellent taste with maximum yield. We recommend an addition of just 50 grams to one kilogram of product,” says Sales Manager, Jörg Hecker.

Through the use of liquid spice, a small addition and the fine ingredients like for example truffles, fine herbs, smoked paprika and whisky give rise to a number of advantages: No drying out; No layer of fat; No dripping and consequently less danger of a BBQ fire; Sustainable, due to less produce used, conservation of resources and less transport needed; Perfectly suited for FlatSkin-packaging (from Sealpac GmbH). In addition to classics such as Asia, Canadian, curry and paprika, Moguntia is showcasing the new taste trends Picobello, Whiskey western and Speculoos with liquid spice.

Apart from the right spices, it is a starter culture specially seleced for the process that is responsible for the characteristic and pronounced aroma of raw sausages. The Moguntia Food Group claims to be near unique in combining the development and production of starter cultures throughout Europe with its range of suitable maturing and seasoning mixtures. 

“This allows our customers to benefit from efficient processes, maximum product safety and tailor-made solutions,” explains Konrad Höffmann, Business Manager for Starter Cultures. “Our starter cultures give sausages a harmonious flavor profile, even when speed is of the essence,” he adds. The company group offers a wide range of starter cultures that can be used to specifically control the texture, stability, aroma and durability of raw sausages. 

An event review of some of the ingredient launches at IFFA 2019 is available here.

Bt Robin Wyers