Solutions to Improve Taste and Texture of Plant-based Meats

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8th February 2023 Content supplied by: various sources as indicated

Solutions to Improve the Taste and Texture of Plant-Based Meats - a NewProtein Special Focus

Plant based burger and solutions to acheive a great taste and texture

While the plant-based market continues to grow, alternative protein food technologists are still faced with some tough challenges. Popular meat substitutes such as veggie burgers and sausages generally have a long list of components, some with complex chemical names that customers don't recognise. To compete with traditional, animal-based equivalents, plant-based meats must feature not only great taste and mouthfeel but also a clean label.

In this newprotein Special Focus, we showcase some solutions to help you achieve the right texture and mouthfeel, and with that holy grail of a clean label!

Perhaps replacing methylcellulose is proving problematic? Meala, Alver, and Merit all have solutions to help overcome this challenge.

Is achieving a juicy texture important to you? Then you will want to learn more about Innophos phosphates, Herbafood's citrus fibres with their water-binding functionality, and Loryma's range of solutions to help you achieve a meaty texture.

Find out about IFF's versatile soy protein pieces. DSM's textured vegetable protein and Beneo's portfolio for plant-based meat, including a textured wheat protein.

Plus Givaudan and Firmenich have the perfect flavour solutions to help you deliver a mouthwatering and delicious product.

And last of all - should you find you need some help, then Azelis will be delighted to work alongside you in their application centre.

Meala's Activated Protein Platform Replaces Methylcellulose in Meat Alternatives

Taste and texture are extremely important to consumers but so is the ingredient declaration and most consumers do not have a clue what methylcellulose is or why it's in their plant-based burger. Meala have a clean label alternative.
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Alver Microalgae a Proven Methylcellulose Replacement

Alver Golden and Diamond Chlorella can be used as a functional ingredient, perfect for dairy and meat applications, a proven replacement for methylcellulose due to its excellent binding and emulsifying properties, at the same time enriching food with proteins, micro, and macronutrients.
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Replace Methylcellulose in Clean Label Meat Alternative Applications

Peazazz® pea protein from Merit Functional Foods is a clean label ingredient which offers excellent gelling, emulsification, and cold and hot binding for an animal meat-like texture in meat alternative formulations.
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Optimise Your Plant-Based Meat Recipe

The latest Innophos whitepaper includes case studies that showcase how the right phosphate and protein combinations can improve the texture and taste of plant-based meat substitute products.
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Texturising Plant-based Meat Alternatives

Enhance the juiciness of your plant-based meat formulation with Herbafood Ingredients clean-label multi functional citrus fibres. HERBACEL^® AQ^® Plus has a high water binding activity making it an excellent choice for alternative meat applications.
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Loryma Solutions for the Perfect Plant-based Salami

Delivering on stability, taste, and texture, food technologists at Loryma have overcome the unique challenges of creating plant-based salami. Discover how Loryma's ingredients and processing advice can help you with your recipe development.
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