Campina’s milk to meat new product
In addition to meat alternative openings, the reduced fat formulation of “Valess” provides Campina with new opportunities in the growing weight-conscious and health-conscious consumer markets.
Containing 4% to 9% fat, Valess is formulated with 3% food fibre (seaweed extract) and 15 to 16% milk protein.
It is targeted at the growing market for meat substitutes, currently dominated by soy products. “The process is like making cheese. After the separation into curds and whey, the seafood extract is added to the curds. This changes the curd texture into a fibrous structure,” said a spokesperson for Valess.
The only fat content comes from sunflower oil, used to give the pre-heated product a meaty brownish hue.
