9fbtechreview.comFEBRUARY 2020Challenges and OpportunitiesPlant-based meat analogs are getting so close to the physical and organoleptic qualities of real meat that even the very term `meat analog' is becoming somewhat obsolete, the new term being `plant-based meats.' Just like most transformative innovations in history, vested interests in preserving the status quo will try to block the progress and challenging what can and cannot be called `meat.' Technologies in Play Creating a plant-based meat requires an understanding of all the components of animal meat structure and nutritional profile. Lean meat is roughly 70 percent water, 20 percent protein, 5 percent fat. Meat tissue, in combination with connecting tissue, cartilage, gelatin, fat and blood provide the flavor, aroma color, texture and mouth feel characteristics.Proteins: The biggest ingredient innovation that has unleashed possibilities in the plant-based meat innovations is textured protein. Proteins from soy, pea, wheat, etc. are isolated and processed through a high pressure, temperature and time-controlled extrusion process that modifies the protein structures and creates a continuous gelled strand form which is then cut into desired bit sizes.Protein Isolates: Since TVPs generally contain only 50-60 percent protein, there may be a need to boost the protein content of the product. This is achieved by adding plant protein concentrate or isolate powders, which may have as high as 80 to 90 percent protein. Most common commercially available protein isolates include soy, pea, lentil, chickpea and fava bean.Fats: Lean beef muscle meat contains about 5 to 10 percent fat. This fat has an essential role in providing the fatty and indulging mouthfeel and the lingering taste impact. To mimic this fatty mouthfeel of meat coconut and palm oils are blended with liquid oils to achieve the right organoleptic properties.Binders: In animal meat, connective tissues, gelatin and fat work together to bind the meat and hold the moisture. In plant-based meat, hydrocolloids are used for this purpose. These hydrocolloids include starches (corn, potato, rice, tapioca), gums (xanthan, guar, gellan, tara, cellulose), fibers (bamboo, potato, apple, carrot, cellulose, inulin), gelling agents (agar, pectin, alginates, carrageenan, konjac, methylcellulose).Color: An endless array of vegetable and fruit juice powders is now available for this application. Beet, carrot, pomegranate, cranberry, cherry, raspberry and other fruits and vegetables high in the red pigments are now available in dried form. Flavor: A number of flavor companies have developed vegan sourced flavor and aroma compounds that can be used to mimic raw or cooked meat taste profile or come very close to it.2050 Long Term ViewWith the way that the global sustainability concern is becoming part of everyday life, and the way that consumers are getting more and more comfortable with the idea of consuming plant-based meats, it is not out of reach that by 2050 plant-based meat will be the dominant form of protein on the shelfThe plant-based food revolution is not limited to meats. New plant-based milk, butter, cheese, egg products are being developed every day, and the quality of products is improving at an unimaginable rate. The biggest ingredient innovation that has unleashed possibilities in the plant-based meat innovations is textured proteinAsim Syed
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