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Base ingredients for meat alternatives Foodresearchlab

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HOW COULD MEAT
ALTERNATIVE BE USEFUL IN
PROVIDING ALL THE ESSENTIAL
ELEMENTS THAT ARE AVAILABLE
IN MEAT-BASED PRODUCTS
An Academic presentation by
Dr. Nancy Agens, Head, Technical Operations, FoodResearchLab
Group: www.foodresearchlab.com
Email: info@foodresearchlab.com
Today's Discussion
OUTLINE
In Brief
Introduction
Base Ingredients for Meat Alternatives
Limitations
Conclusion
In Brief
Meat alternatives are the imitations of plant-based meat products, and it becomes
mainstream due to environmental concerns and health awareness among
consumers. There are various types of ingredients such as plant protein-based
meat, textured vegetables protein-based meat, and soy proteins have been tried in
replicating the taste and texture of conventional meats which can replace fillings in
baked products, patties in burger etc. With the help of advanced technologies and
processing techniques, it is possible to make meat alternatives with all the essential
attributes that are present conventional meat but with certain limitations.
Introduction
Health awareness among the people and sustainable food brought
an innovative idea in developing plant protein-based meat.
To meet huge demand food researchers introduced meat
alternatives which are basically plant-based meat.
Meat alternatives are also defined as meat analog, which refers to
the replacement of meat.
Meat alternatives are available in the market, and the products are
plant-based meat alternatives, which provides the same quality
of taste and textures as like conventional meat.
Contd..
Meat
Alternatives
Ingredients
Base
Ingredients
for Meat
Alternatives
1. Soy and
Textured
Vegetable
Proteins
Soy protein was the popular ingredient in making meat
alternatives like tofu and fermented soy cake.
Later textured vegetable protein has become a versatile
food ingredient in making meat alternative as it provides
meat-like texture, and it has similar protein quality.
Extruded meat alternatives entered into the mainstream in
the early 21st century.
The current interest has focussed on the development of
meat alternatives from plant-based meat though the
technology can outcome the existing limitations and
imitate conventional meat products.
Contd..
2. Plant-based meat
The advanced plant-derived ingredients have been used in plantbased meat products which are imitating animal-derived meat,
and the development of replicating quality meat attributes often
said as the challenges for food product developers.
Almost every plant protein-based meat alternative has a different
popular ingredient, while the ingredients are made from
extracted plant protein and are typically have high sodium.
Limitations
For any advancement in product development and process
development in the food, there comes limitation, and it can
only be taken care of by food researchers and
professionals in food industries.
Meat alternatives demonstrate certain limitations during the
phase of the production process, and processing
ingredients which include over processing leads to less
nutritional attributes, high salt content.
There are certain facts that the plant protein-based meat
products are inadequate in providing essential amino acids
and trace elements
Contd..
To promote texture, plant-based meat should be cross-linked and unfolded by using
methods like spinning and extrusion.
A fungus produced filamentous mycoprotein can be used for fibrous texture for the
production of plant-based meat.
For solidifying the structure, plant-based meat should undergo heating, cooling,
and/or coagulation treatment.
To retain high protein content, the recipe should always be associated with waterbinding capacity and associated rheological properties.
Conclusion
It is so evident that there is a rising demand in
producing meat alternative products and at the same
time, there are concerns over selection suitable plant
protein sources.
In the food research lab, we have carried out several
experiments in overcoming the challenges, and some of
the key points are mentions as well.
Our experts have developed techniques and methods
in producing a quality meat alternative product by
overcoming the reported challenges.
Development team ensures the standard quality, taste
and texture that are equivalent to conventional meat.
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INDIA
+91 9566299022
EMAIL
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