Expanding the frontiers of plant-based creativity
Chicago Retail space is being taken up by new brands and types of meat and dairy substitutes that attempt to mimic animal-based products. This is because ingredient technology has advanced to produce cleaner, more straightforward, and genuine analogs.
Melissa Machen, senior technical services expert for plant protein at Cargill, Minneapolis, stated that “taste still drives repeat purchase.” Consumers are drawn to many of the features associated with products created with plant proteins. Astringency and bitterness are two flavor problems that emerging plant proteins may bring. There can be notable variances in flavor characteristics even among protein sources.
The basis for both dairy and meat substitutes can be pea protein. Because it shares many functional characteristics with soy, it’s a fantastic option for manufacturers who want to remove key allergies from their product labels. Furthermore, compared to many other plant proteins, such as soy, it has a more neutral flavor profile, which is an added bonus.
Plant proteins with white color and mild flavor can more easily pass for regular dairy cheeses in vegan cheese applications. In addition to the important texture benefits that come from their water-binding and emulsification qualities, some unique pea proteins even have a milky flavor that adds to their pleasing taste.
“We offer a textured pea protein format with a firm bite for meat-alternative applications,” Ms. Machen stated. “This is a major benefit, particularly for frozen ready-meals, when items are frozen and then reheated several times. In addition, we’ve used it with great success in stand-alone applications like moistened crumbles and in combination with other binder components to construct burgers.
“The simplicity of formulating plant-based proteins with walnuts makes them a viable and useable ingredient in consumer packaged foods, as well as ready-to-eat products for foodservice operators,” stated Jennifer Williams, marketing director of the California Walnut Board and Commission in Folsom, California. The primary advantage of utilizing walnuts as a plant-based alternative to pulverized beef is the capacity to create clean label proteins using basic components thatCustomers are accustomed to. This amazing plant-based ground beef can be used for tacos or frozen dishes like lasagna; all you need is walnuts, a legume (such black beans or chickpeas), and a spice blend.
Walnuts have a texture that is ideal for use in ground meat substitutes since it is neither too hard nor too soft, and it can be manipulated to resemble meat without the need for additions or fillers. Meat ground from walnuts can be refrigerated or frozen.
“Walnuts have a unique ability to soak up flavors in a formula, so the possibilities for using walnut ground meat are endless,” Ms. Williams stated. This enables producers to make a basic ground meat of walnuts into which they can add various spice mixtures for usage in Italian, Mediterranean, Latin, or American cuisine.
“Now that consumers are accustomed to accepting plant-based ground meats, they are searching for goods with clear labels and nutritional value. With 2.5 grams of plant-based omega-3 alpha-linolenic acid per ounce, walnuts are the only nut that offers such a high level of nutritional value for ground beef. This makes walnut ground meat a popular product. The addition of omega-3s enhances the advantages of the two protein components in walnuts.
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“Many flexitarians are searching for specific plant protein sources as they seek out plant-forward dairy and meat products,” stated Travis Green, vice president of nutritious food ingredients at ADM, Chicago. Indeed, according to our data, 88% of plant consumers worldwide and 92% of plant consumers in the US place importance on the type of plant protein. Additionally tothat different consumers have different opinions on things like plant protein taste, which is frequently related to their awareness of the kind of plant protein and their expectations from ingredient labels. Consumer opinions of plants are most favorable toward nuts and seeds, with beans following closely behind.
More than thirty different plant-based sources are represented in ADM’s ingredient selection. These sources include chickpeas, peas, green and red lentils, navy, black, small red, and pinto beans, among other pulses. These adaptable components are available in whole, meal, grits, raw or pre-gelled powder forms to accommodate varying plant-based alternative formulation and texture requirements.
“Product developers can choose from our portfolio based on color, functionality, and taste, as our bean and pulse ingredients have similar nutritional benefits,” Mr. Green stated. In particular, our navy bean and chickpea are a versatile choice for a range of plant-based applications because they are color-neutral, don’t adversely affect flavor, and have a high degree of functionality. In order to provide fully texturized solutions for meat substitute goods, we have also combined our navy bean and chickpea ingredients with pea protein. This enables our customers to reach the market more quickly with products that meet all dietary and sensory requirements.
In addition, the company sells quinoa, amaranth, sorghum, and other ancient grains and seeds, such as chia, flax, and hemp seeds. They are available in crisp, roasted, raw, pasteurized, and powdered forms.
According to Jacquelyn Schuh, product marketing director of protein nutrition solutions at ADM, “Our ancient grains, seeds, beans, and pulses add the right texture, flavor, functional enhancements and pack a nutritional punch with protein and added benefits of fiber, vitamins, and minerals.” “To create the ideal bite, we help deliver whole food nutrition and diverse layers of texture, flavor, color, and functionality, whether it’s a mix of grains for depth of chewiness or beans and seeds for crunch.”
Kerry, located in Beloit, Wisconsin, provides functional oat powders for various uses. They aid in emulsification and are easily soluble.
“We source our oats and then steep them in hot water to make a mash,” stated Kyle Kamp, the dairy company’s director of business development. By removing grittiness and sliminess and highlighting the oats’ inherent sweetness, this method places a strong emphasis on texture management. As a result, there is no separation, no waste product, complete oat utilization, and quality preservation. To extend the shelf life of the oat mash in application, it is gently heated and dehydrated.
Certain providers directly manufacture meat and dairy substitutes for use in foodservice and commercially prepared meals. Kerry, for instance, makes vegan cheese powder that can be used as a snack as well as vegan cheese sauce that can be served over macaroni and other prepared items.
Food makers worldwide can now use plant-based meat, dairy, and deli substitutes thanks to the work of Planteneers GmbH, located in Ahrensburg, Germany. Burgers, salami sticks, pepperoni, hot dogs, bacon, bologna, fish, ice cream, yogurt, cheese, milk, protein drinks, and egg patties are among the items sold by the company.According to Brian Walker, worldwide commercial director, “different extrusion processes offer the possibility to bring vegetable proteins into a form whereby the texture and mouthfeel comes very close to that of meat alternatives.” We provide a variety of useful tools that enable businesses to make their own meat substitutes. Systems for binding, texturizing, dyeing, and flavoring are included in this. Here, we deal with plant-based proteins, emphasizing not just soy-based products but also a wide range of other vegetable raw materials, including sunflower.
The company provides starches and vegetable proteins as substitutes for dairy ingredients. These products enable the production of a variety of cheese substitutes, ranging from commonplace items like slices and shredded pizza toppings to specialized items like vegan substitutes for feta, cottage cheese, and cream cheese.
According to Mr. Walker, “every part of the system performs a specific function.” This entails modifying the final goods’ elasticity, shredding capacity, and melting behavior. If the proper components are available, it is reasonably easy to build a mixing system with high shear force and heating capabilities for the actual manufacturing process of the plant-based cheese substitutes.
Using repurposed plant-based products is a trend that is gaining popularity in both Europe and the United States.
Mr. Walker stated, “Some really interesting concepts are emerging.” We collaborate closely with a young Dutch startup that develops sustainable closed-loop ingredients for use in culinary products. Their business strategy basically consists of gathering waste streams from vegetable materials produced by merchants who supply ready-cut products. We assist the company in developing recipes for private-label items for the retailer by utilizing fibers and other beneficial elements that are extracted from the waste stream. The advantage is that, since these waste streams are now mostly burned, which produces carbon emissions, the store may make stronger sustainability claims on such finished goods.