Co-extrusion fillings and fillings, toppings and sauces for vegetarian products.
We’ve seen roughly the same trends persisting for years, often in a new form, with different nuances, but they are all about natural, green, clean label, tasty, indulgent, safe, trustworthy – you name it. We at Vaessen-Schoemaker love to be ahead of these trends. But one trend is common of all of them – changing eating habits. In line with this development, we have created new concepts for the growing convenience and vegetarian industry. Concepts for a co-extrusion line or a lamination line, which create a tasteful product (like filled meatballs) and above all ensures a stable filling. Besides the co-extrusion fillings, we have also developed several fillings, toppings and sauces for vegetarian products. Add value to your product with these concepts and your products will be distinct from the majority in the market.
We see intense interest in filled products. One example is filled meatballs, whether from meat or from a vegetarian dough. Sauce inside the meat ball: creating endless ways to make new products. It’s a challenging process though: shrinking properties of meat, a sauce at the right temperature, nicely oozing when cutting, not leaking. Vaessen-Schoemaker just created the ideal system for the meat, the filling, and for co extrusion and lamination lines.
Vegetarian, flexitarian, carnivore you name it: they all want convenience products that are attractive. We have created concepts with different kinds of textures, with sliceable sauces that are convenient in your production, creating multi-texture masterpieces. Toppings, fillings, high vegetable inclusions – you name it – easy applicable in current production lines. In line with today’s and tomorrow’s taste trends.
Some recent examples: What about a pizza-style topping on your vegetarian patty? One that oozes at consumption, is easily formable and does not mess up your production space? Or a sauce with over 50% spinach that keeps the moist in and does not have a metallic taste?
With our ingredients and knowledge, combining bakery and protein experience, we are able to make all kinds of new convenience snack concepts. Sweet or savoury. What about an extra dessert such as a coconut cream filled dough product for your Quick service restaurant that fits into your in-store preparation? What about a pizza snack that does not mess up the consumer’s clothes when they drive away from the gas station. Let us inspire you.
Pizza-style topping on a vegetarian patty
Vaessen-Schoemaker were the ones in 1946 to invent the right bite for sausage production. It is all about binding, and understanding protein sources. With our decades of experience, we bind your vegetable protein into an appetizing, juicy vegetarian meal centrepiece or convenience-store snack! And of course, phosphate and e-number free.
Add value to your product with these concepts and you are able to distinguish your products from the majority in the market.
Toppings, fillings, high vegetable inclusions - you name it – easy applicable in current production lines.