Blog Post Title One
Plant Based Solutions
The rise in plant-based alternative meats has gained significant momentum in recent years as people look at meat free options that closely resemble their animal protein originals. The interest in this market has bought out significant investment in ingredient technology as manufacturers look to find new ways to achieve the texture and taste attributes of meat. In summary, there are four primary challenges in developing a plant-based meat product;
Texture
Replacing the natural texture of animal meat seems like an easy task, but it really is a team effort requiring skilled proportioning of hydrocolloids, fibres, oils and proteins to achieve the best results. There can be undesirable interactions between these ingredients, so choosing the right ingredients and striking the right balance is a major challenge.
Flavour
Finding the right flavour ingredients to mimic meaty notes requires a balancing act between savoury, salty, sweet, bitter and umami. Get one of these out of balance, and the product takes on a fake meat taste which will turn away customers. If you add too little flavour, the customer will complain that it’s bland and has beany or cereal notes coming through. Add too much flavour and it can dominate the product and make it unpalatable. Flavour ingredients include yeast extracts, hydrolysed vegetable proteins, flavour enhancers, natural flavours, salts and acids.
Colour
Fooling the eyes is all part of the plant-based allure, and colour play a big role in making this happen. In red meat applications, natural options such as beetroot juice are popular, but other vegetable based colours have also started to find popularity. One of the main challenges continues to be achieving a browning property as the product is cooked - some solutions have been identified to help solve this dilemma, but it is something we continue to work on. Other colours used to enhance meat tones include caramel and burnt sugars, while whitening agents have been employed in chicken variants.
Fortification
Natural meat has higher levels of certain vitamins, minerals and amino acids than plant-based protein sources, so fortification is becoming a popular inclusion in these products. Plant proteins are naturally deficient or low in vitamin B12, vitamin D and minerals such as zinc and iron. There are natural ways you can fortify with these ingredients, but care needs to be taken to ensure flavour and colour are not affected.
While these are the four main challenges in plant-based development, there are other considerations such as processing, preservatives and packaging that come into play. Setting out on a plant-based adventure can be a daunting process, but companies such as Logic Food Solutions can help to steer you through the rough seas.