What is responsible for the possibility of formulating plant-based meat alternatives?
In recent years, plant-based meat alternatives have gained – and continue to gain – popularity, attracting the attention of vegans, vegetarians and those who limit their meat intake. The increase in the number of consumers, also means an increase in expectations for new innovations and the need to constantly develop and improve the products created.
Among the key aspects of products that are plant-based alternatives to meat products – to which consumers pay particular attention – are: protein content, clean and short formulation, as well as the texture by which the product faithfully provides a meat-like experience.
Consumers often want to experience the WOW effect! Why is this important? The faithful reproduction in plant-based products of the meaty structure, muscle fibers and blood (Steaks), fat (in bacon), skin (in the case of chicken and fish) and carapace (shrimp and shellfish) is the key to convincing and winning over consumers who are classic carnivores.
The aforementioned 1:1 reproduction – both in terms of physical and nutritional attributes – as well as the pure composition is responsible for whether the plant-based meat successor will be a game changer that will contribute to the reduction of the size of animal farms.
But what makes plant-based meat alternatives realistic? What makes a plant-based burger look like a classic meat burger, and a plant-based steak look like a “real” steak?
Let’s take a closer look at the ingredients and technologies that make it possible to mold these innovative products.
The role and use of methylocellulose
One of the most important ingredients in plant-based meat alternatives is methylcellulose. Despite the fact that its sounds strange, there is nothing to be afraid of! Methylcellulose is a cellulose derivative that plays a key role in creating the texture and structure of plant-based meat products.
Methylcellulose has the unique ability to form a gel when heated. As a result, during cooking, frying or baking, the product retains its texture, imitating the firmness and juiciness of meat. Thanks to its bonding properties, methylcellulose helps maintain the integrity of the mixture of ingredients, which is key to maintaining the proper shape of products such as burgers, meatballs or sausages.
In addition, it holds moisture, making plant-based meat alternatives juicier and more attractive to consumers.
Hydrocolloids - Stability and Consistency
Hydrocolloids are another group of ingredients that play an important role in the formation of plant-based meat alternatives. This group includes substances such as carrageenan, guar gum and agar.
They are very good thickeners and stabilizers. They help keep the consistency and stability of the product, which is especially important for plant-based meats and minced products.
Like methylcellulose, hydrocolloids help retain moisture, which improves the juiciness and overall sensory experience of products.
Innovative Technologies - Extrusion and Fermentation
Forming plant-based meat alternatives would not be possible without advanced processing technologies: extrusion – a process that involves processing raw materials – not just plant-based – under high pressure and temperature, and fermentation.
Innovative fermentation techniques are used to produce plant-based meat alternatives with a rich flavor profile.
Fermentation can also improve the nutritional value and digestibility of products (it affects the growth of positive bacteria).
Summary
Methylcellulose, hydrocolloids and advanced processing technologies such as extrusion and fermentation are key elements responsible for the ability to form plant-based meat alternatives.
Thanks to them, these products not only imitate the appearance and texture of traditional meat, but also offer high quality and nutritional value. This is a fascinating example of how science and technology can work together to create healthier and more sustainable alternatives to traditional meat products.
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