Creating delicious plant‐based products

Food Science and TechnologyVolume 35, Issue 3 p. 30-33 FeaturesFree Access Creating delicious plant-based products First published: 16 September 2021 https://doi.org/10.1002/fsat.3503_7.xAboutSectionsPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text full-text accessPlease review our Terms Conditions of Use check box below share version article.I have read accept the Wiley Online Library UseShareable LinkUse link a this article with your friends colleagues. Learn more.Copy URL Share linkShare onFacebookTwitterLinked InRedditWechat Kate Bailey Kerry Europe & Russia discusses development meat dairy alternatives from sensory viewpoint. Plant-based burger’ Interest in has increased exponentially. People identifying as vegans are small but growing group – 2019 survey by Ipsos Mori, commissioned Vegan Society, found that number Great Britain quadrupled between 2014 just over 1% population1. However, it is not who interested these alternatives. Many consumers reducing their intake. In UK, one three people deemed themselves flexitarian 2018, up 25% 20172. ‘Good for me, good all’ sustainability There many reasons increase interest vegan foods, including personal health, nutrition weight management, environment, animal welfare. also acceptance veganism, diets all points lifestyle choice. Consumers realising eating foods an or nothing choice, especially when range growing, becoming more mainstream increasingly tasty delicious! no strict definition terms relating they generally recognised as: Vegans eat use animal-derived products. case food, mainly relates meat, eggs products, includes, example, thickeners stabilisers, such gelatine collagen, colours, carmine/cochineal (derived insects). Vegetarians adhere diet, typically addition (often) eggs. Flexitarians still include fish diets, incorporate vegetarian For most consumers, state mind wish reduce amount eaten willing do so. others, structured approach example ‘x meals per week’, only sustainable, and/or particular situations. Consumer focused It important food producers looking offer suitable spectrum understand target audience motivation. general, well liked both overall key modalities taste, texture appearance, likely be repurchased. Meat look, smell taste like counterparts (but exclusively) sought consumption, want compromise on other criteria, either consciously subconsciously. research shows 37% protein better tasting 26% wider choose from; 71% agree should mimic traditional meat. Ginger Chai Frappe The product proposition key. appeal seeking ethical view category inherently ‘green’. This creates expectation whole consistent positioning. packaging recyclable plastic-free, ingredients might planet-friendly grains legumes, farmed sustainable way. Another part total health implication, stated aiming consumption foods. Aspects, nutritional profile, reduction HFSS (High Fat, Sugar Salt) UK and, Nutriscore elsewhere, clean labelling consideration developer. Protein source quality sources well-established, soy pea, novel niche sources, tropical bambara groundnut winged bean. several considerations deciding which protein, combination proteins, use. Sensory properties discussed detail below, aspects affect consumer manufacturer limited to) quality, functionality, consistency sourcing sustainability. measure amino acid composition (how meets body's needs), digestibility. proteins differ those derived comes acids, building blocks proteins. Those contain essential acids (i.e. cannot made body) right ratios you may heard term ‘complete’ describe them. Conversely, often low acids. beans seeds methionine, grains, wheat, lysine. note does mean source. Different plant can combined complement each balanced diet. During process alternatives, optimised formulation designed. Plant harder digest than very same reason wholegrains vegetables higher fibre harder-to-break-down components. Some different ways measuring PDCAAS (Protein Digestibility-Corrected Amino Acid Score), DIAAS (Digestible Indispensable Score) PER Efficiency Ratio). isolate equivalent whey milk (digestibility plus composition), pea concentrate close3. Impact science we consider product, here focus will impacted perception: appearance. Taste seen barrier entry i.e. ask why try what talk about. past, even recent times, way overcoming perceived poor bad been levels ingredients, spices, salt sugar. lead perception being seasoned, considered too salty, sweet. A nuanced developing flavour solutions structure layer approach. alternative category, order replicate real experience would consider: Modulation = > core characterised deliciousness comprise masking, enhancement perception. Often legumes pulses, bring flavours tastes unusual undesirable context Frequently off-notes e.g. cardboard, waxy, bitter, earthy beany, although specific vocabulary tasting. about meaty/beefy/chicken enough, sweet simply there something ‘wrong’ product. These responses impact desire buy again, if following strictly diet reasons. Boneless ribs now technology moved tailored based understanding source/reason off notes. Undesirable notes come type, source, processing dosage. lipid oxidation barnyard notes, cardboard at level, while tryptophan metabolism give fermented sulphury flavours. As case, character change depending concentration food. formation peptides during thermal treatment, (in alternative) chalky oral precipitation. adopted overcome issues masking enable foundation. then built rounded directional flavour. way: Core primary (e.g. beef, pork, chicken), fat tallow Characterised layering cooking method smoke grill taste. Deliciousness final touch drive liking umami (to brothy, savoury, meaty), kokumi balance, richness, depth) yeast extracts (often clean-label deliciousness). Figure 1 examples how taste/flavour (a) beef burger (b) constructed. 1Open figure viewerPowerPoint Building Texture mouthfeel texture, particularly mouthfeel, delivery authenticity. replicating ‘real meat’. Acceptability much depend ‘new’ close characteristics dairy-based equivalent. development, understood point view. They naturally beverage prepared, used consumed. example: Juiciness succulence burgers drier less succulent characteristic legume grain itself. Also lack compromises Product developers alter ways, itself, burger, plant-derived fat, enhance mouthfeel. Again, evaluate juiciness make viable burgers. Melt ‘cheese’ difficult optimise using ‘cheese’, melted burger. evaluation carried out cold, importantly, hot! Characteristics, melt, assessed properties, firmness perception, expert panel. Crispiness bacon inherent property meat-derived consider. component responsible balance succulence, fattiness crispiness. textural drives partly because vehicle some flavours, due ‘halo’ effect, where needs satisfactory enjoy Appearance said ‘you eyes!’ evolutionary view, appearance cues like. If accepted borrowing familiar help. sausages look ones, colour cooking. Similarly, unexpected yellow grey, seems watery, thin firm, put trying Conclusions world exciting within industry. opportunity difference global scale welfare animals, planet, eaten. To this, industry need broad confirmed eaters! Just remember delicious… Bailey, Senior Scientist, Email [email protected] Web kerry.com/ References 1https://www.vegansociety.com/news/media/statistics/worldwide. Sources: Mori survey, (accessed July 2021) Google Scholar 2Mintel Press Office, www.mintel.com (published January 2019) 3https://khni.kerry.com/news/blog/nutritional-benefits-of-plant-proteins-taking-root-with-consumers / 2021; published 2020) Volume35, Issue3September 2021Pages FiguresReferencesRelatedInformation