1 / 11

Base ingredients for meat alternatives | Foodresearchlab

u2022Meat alternatives are the imitations of plant-based meat products, and it becomes mainstream due to environmental concerns and health awareness among consumers.<br>u2022There 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 and pepperonis/toppings in pizzas.<br><br>To Continue Reading: https://bit.ly/3bsF0OI<br>

foodresearch
Télécharger la présentation

Base ingredients for meat alternatives | Foodresearchlab

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. 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

  2. Today's Discussion OUTLINE In Brief Introduction Base Ingredients for Meat Alternatives Limitations Conclusion

  3. 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.

  4. 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..

  5. Meat Alternatives Ingredients

  6. Base Ingredients for Meat Alternatives 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. 1. Soy and Textured Vegetable Proteins 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..

  7. 2. Plant-based meat The advanced plant-derived ingredients have been used in plant- based 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.

  8. 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..

  9. 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 water- binding capacity and associated rheological properties.

  10. 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.

  11. Contact Us Contact Us UNITED KINGDOM +44- 74248 10299 INDIA +91 9566299022 EMAIL info@foodresearchlab.com

More Related