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Contrary to popular belief, Lorem Ipsum is not simply random text. It has roots in a piece of classical Latin literature from 45 BC, making it over 2000 years old. Richard McClintock, a Latin professor at Hampden-Sydney College in Virginia, looked up one of the more obscure Latin words, consectetur, from a Lorem Ipsum passage, and going through the cites of the word in classical literature, discovered the undoubtable source. Lorem Ipsum comes from sections 1.10.32 and 1.10.33 of “de Finibus Bo

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Contrary to popular belief, Lorem Ipsum is not simply random text. It has roots in a piece of classical Latin literature from 45 BC, making it over 2000 years old. Richard McClintock, a Latin professor at Hampden-Sydney College in Virginia, looked up one of the more obscure Latin words, consectetur, from a Lorem Ipsum passage, and going through the cites of the word in classical literature, discovered the undoubtable source. Lorem Ipsum comes from sections 1.10.32 and 1.10.33 of “de Finibus Bo

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Contrary to popular belief, Lorem Ipsum is not simply random text. It has roots in a piece of classical Latin literature from 45 BC, making it over 2000 years old. Richard McClintock, a Latin professor at Hampden-Sydney College in Virginia, looked up one of the more obscure Latin words, consectetur, from a Lorem Ipsum passage, and going through the cites of the word in classical literature, discovered the undoubtable source. Lorem Ipsum comes from sections 1.10.32 and 1.10.33 of “de Finibus Bo

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The POWERHEATER™ Technology produces textured fibrous meat-alikes, typically used within the food service industry. 

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Which proteins can be processed?

Learn about the vast possibilities of our versatile technology.

The big flexibility advantage

The variety of protein categories used for new foods has expanded these last couple of years, and we expect it will continue expanding in the future too.

Supplying the world with nutritious proteins and meeting the enormous demand can be done with our unique and versatile technology, the PowerHeater™️.

Changing ingredients? No problem.

The PowerHeater™️ handles a variety of protein categories, the most common are listed below. With our technology, you can easily process many different types of proteins using the same PowerHeater™️. This flexibility of ingredients opens up many possibilities.

For instance, you can create delicious plant-based products made for everyone, a certain diet, environmentally conscious consumers, or pet parents. You can also optimize protein utilization, by refining and enhancing the value of meat or fish production side streams. Or you can create juicy and fibrous meat products, based on conventional meat sources or cultivated meat.

We are on a mission, to make every protein count.

We continuously find new ways to refine or upgrade food production side streams, by-products, or even overseen and underutilized proteins that can be up-cycled.

From a food manufacturer’s view, this versatile technology offers a very flexible production capacity. You can of course do high-volume product processing. But you can also choose to sustain a broader product palette, with more product lines in smaller volumes. With the individual product line and its ingredients, you can target different applications or dietary needs, producing wet ready-to-eat products one day, and dried snacks the other.

The possibilities are abundant – and the PowerHeater™️ is a great way to future-proof your investment, as ingredients supply can change or new protein products might rise or fall in demand.

  • Plant protein

    Various plant proteins are very nice eats, have great texturizing capabilities, nutritional benefits, and are a climate-friendly protein source. We have extensive experience working with soy, pea, potato, and wheat. Both in the form of concentrate, isolate, and TVP-versions. The raw materials are dried powders, that are prepared into a moist dough with the other ingredients, ready for further processing. When our customers target the meat-reducing or flexitarian consumer we have extensive experience in developing meat, fish, or shellfish analogues or alternatives with plant-protein.

  • Meat protein

    Meat products can be made from Beef, Pork, Chicken, Turkey, and more. With traditional livestock meats, we have made a long list of successful products, sometimes utilizing by-products and side-streams of lesser grades of meat. The raw material is usually frozen MDM or MRM blocks that are prepared into an emulsion with the other ingredients, ready for further processing.

  • Seafood protein

    Seafood products can be made from fish or shellfish, like Tuna, Salmon, Cod, Catfish, Sardine, Anchovies, Shrimp, Crab, Lobster, Mussels, and more. We utilize by-products and side-streams of lesser grades of fish or shellfish. The raw material is usually frozen blocks that are prepared into an emulsion with the other ingredients, ready for further processing.

  • Myco protein

    Mycoprotein is made from the root net of a type of fungi, natural, nutrient-rich mushrooms. Mycoprotein is high in dietary fibre and low in saturated fatty acids. Mycoprotein is grown with a traditional fermentation process, also used in the production of bread. The raw materials comes in various forms, that are prepared into a moist dough with the other ingredients, ready for further processing. When our customers target the meat-reducing or flexitarian consumer we can help develop meat and seafood analogues or alternatives with mycoprotein.

  • Cultivated protein

    Cultivated or cultured protein is genuine animal meat, organ meats, and seafood that is produced by cultivating animal cells directly. This production method eliminates the need to raise and farm animals for food. We can help develop fibrous and tasty cultivated meat or seafood products, as the size of the end product seems to be a challenge. A challenge that the PowerHeater™️ can solve by building fibrous texture. The raw material is frozen blocks that are prepared into an emulsion with the other ingredients, ready for further processing.

  • Hybrid protein

    Hybrid protein means a mix of protein categories, and a mix can be very helpful when developing a specific product. All the protein categories have different benefits and drawbacks, advantages and disadvantages. Besides individual benefits in terms of nutrition, and health benefits, they also have different functionalities like binding and texture-building capabilities. For example, we can build a long fiber structure around short-fibered proteins. It can reduce a product's climate impact if you add plant protein to the mix. Some proteins are in fluid form, which we love to help turn into textured eatable products.

Incorporate specific end-consumer preferences

Make your fibrous product stand out even more, by targeting specific end-consumer desires of health or dietary preferences.
All of the below preferences can be obtained by using the right ingredients:

  • GMO-free
  • gluten-free
  • lactose-free
  • specific diet: vegan, vegetarian, pescatarian, flexitarian or carnivore (or others)
  • organic
  • locally sourced
  • low-fat
    … and many more!

Our experience is, that testing the exact ingredients is very important, since they may react differently when processed, compared to seemingly similar ingredients.

With our Test Center services, we can assist you in incorporating these choices into your recipe. We can do a functionality test of your exact ingredients. Your full recipe – including the main protein source, curing, flavors, binders, fibers, and natural food color – then needs testing with the PowerHeater™️ technology. The final product application, like the shape, size, breading, or marinade, we will mimic manually, and deliver an end-product to your satisfaction.

Learn more about our Test Center services here and the Product Development support here