FLEISCHWIRTSCHAFT international_04_2018

Fleischwirtschaft international 4_2018
15
Alternative Products
is predicted to grow at a CAGR of 8.29% during
the period 2017-2021 via Research & Markets:
Global Plant Protein Market, with many
new ‘types’ of proteins emerging. These include
pea protein, rice protein and hemp
protein, to name just a few. Derived from
sustainable vegetable sources, these proteins
can offer a range of benefits over animal-based
proteins, including reduction in total and
saturated fats and lowering formulation costs.
However, formulating with plant proteins
can present a variety of challenges. For instance,
plant proteins have their own, unique
tastes that do not always appeal to meat-eating
consumers and can therefore require the use
of flavour modifying systems. In addition,
plant protein ingredients often require supplemental
ingredients to provide the moistness/
hydration required in a formulation. This
ultimately has an impact on overall product
texture which, if not addressed, can result in
products that are seen as unappetising by
consumers. In comparison to whole muscle
meat, vegetable proteins also deliver a noticeably
different appearance and mouthfeel,
impacting the perceived quality and acceptance
of the end product. One of the main obstacles
to meat substitutes being regularly eaten by
meat-eating adults, for example, is the absence
of the ‘meat-like’ taste and texture, which these
consumers typically prefer. The challenge for
formulators therefore is to meet increasing
consumer demand for vegetarian, vegan or
meat-free products that are not only nutritious,
but also successfully mimic the texture, appearance
and taste qualities of real meat.
Unlocking the value of soya protein
With consumption rising annually around the
world, soya is currently one of the most utilised
non-meat protein ingredients. According to
WWF Global containing up to 38% protein,
soya beans offer a great source of high-quality
protein comparable to regular meat, fish or
dairy protein, with a complete amino acid
profile, and also deliver healthier, unsaturated
fats and valuable phyto-nutrients. As such,
soya is already regularly used to enhance the
nutritional profile of a multitude of food and
beverage products.
Available in a wide variety of formats, including
textured and concentrated proteins that
include a high protein content as well as fibre,
soya proteins offer enhanced functionality for a
wide range of applications. Besides its role as a
nutritional enhancer, soya is also favoured by
formulators as a low-cost gelling and emulsifying
agent, making it ideally positioned to
improve texture in place of meat proteins. They
also have highwater-binding capabilities,
allowing manufacturers to simulate the texture
of real meat in emulsified applications such as
vegetarian “hot dog” and “mortadella” type
products. For example, functional soya protein
concentrates which are available in powder
format, allow the functional replacement of
lean meat components in ground-meat products
such as patties, meatballs or kebabs and
can be injected into whole muscle meat.
With formulation advancements, different
soya protein ingredients can now be used in
combination to create a variety of meat profiles
including allowing manufacturers to mimic a
specific meat reference. Ingredient suppliers
are increasingly experimenting with different
processing techniques in order to develop
on-trend applications from vegetable proteins.
An innovative example of this is using the
process of extrusion to create a pulled-pork
analogue made from 100% fibrous soya. The
resulting product mimics the texture of real
slow-cooked pork, which can then be used to
develop sandwich fillings or ready meals to
meet consumers’ continuing enthusiasm for
pulled meat products.
When purchasing meat products, appearance
is considered to be a key indicator of meat
quality and can often influence a shopper’s
decision on whether to buy a product or not.
Achieving a light colour for chicken analogues
is therefore important when it comes to attracting
consumers, as they are likely to relate a
darker colour to lack of freshness. Soya ingredients
are naturally light coloured, allowing
formulators to meet demand for the fresh light
look that is usually associated with poultry
products, helping to ensure consumer acceptance.
Furthermore, with its neutral flavour
profile, soya products such as ADM’s textured
soya protein concentrates can be incorporated
into meat products with limited need to mask
off-flavours, which often creates further formulation
challenges. In fact, manufacturers can
easily add their own flavours and spices to
differentiate their offering and develop attention-grabbing
variants.
Next-generation soya applications
Capitalising on the growing appeal of plantbased
foods, the industry is now going one step
further by not only offering ingredients that
replicate the properties of skeletal muscle
meat, but entire dishes. For instance, ADM’s
textured soya protein concentrates are increasingly
being used to create entirely vegetarian or
vegan versions of traditionally meat-based
dishes. Popular examples include meat-free
versions of chilli con carne, spaghetti bolognese,
meat pies, tacos, burgers and burritos,
which can be created by combining soya protein
with vegetable preparations in the form of
sauces, dips and marinades to offer an all-inone,
ready-to-use solution. The characteristics
of ADM’s soya proteins mean that the difference
in taste, colour and texture is virtually
imperceptible.
New forms and sources of protein
As the current popularity of plant proteins
converges with heightened consumer interest
in flexitarian, vegetarian and vegan lifestyles,
other consumer trends – such as growing
preferences towards minimally processed,
natural and wholesome products – are driving