Meat+Poultry - July 2019 - 60

INGREDIENT ISSUES

Plant-based products
continue to pop up all over
the market as consumer
demand increases.

MEAT+ POULTRY | 07.19 | www.meatpoultry.com

"We advise product developers to use all
three in the formulation, as all three provide
unique technical benefits when combined as a
system," says Frank Truong, general manager.
"The protein has excellent emulsification
properties in addition to providing high protein
content and a fibrous structure. The fiber
assists with water-holding capacity, fat binding,
juiciness, shape control and stabilization of
the emulsion."
The pea starch provides gel strength.
In certain applications, this assists
with sliceability.
Also at IFT19, PLT Health Solutions Inc.,
Morristown, New Jersey, sampled vegan pizza.
It was made with meatless sausage crumbles
made with chickpea protein.
Circling back to Beyond Meat's use of 22
ingredients versus a burger made from simply
beef, one must question the importance of
clean and simple labeling in the analog space.
"Processors are placing a higher importance
in meeting consumer demand for meat
analog products that accentuate how their
ingredients can have a less negative impact
on the environment and deliver a significant
improvement in taste profile," Truong says. "To
achieve these two requirements, it has been
a challenge for product developers to have
the shortest and most clean label ingredient
statement as evidenced by finished products in
the marketplace today.
"As we make more progress on new
product development and ingredient
technologies, consumers will demand finished
products with a shorter list of ingredients and
with cleaner label positioning," Truong says.
This is happening in real time. With each
new rollout, the formulation dynamics are
changing.

Tofurky

60

Textured wheat protein is MGP Ingredients
Inc.'s answer to formulating plant-based meat
analogs. The Atchison, Kansas-based company
offers the ingredient in granules, chips and
shreds, with and without color.
"Neutral taste and firm, fibrous texture
are the two properties of textured wheat
protein that set it apart from other textured
plant-based proteins," says Michael Buttshaw,
vice president of ingredients sales, marketing
and research and development. "No masking
flavors are needed when formulating with
textured wheat protein."
Textured wheat protein will marinate much
like an animal-based protein. This makes it
easy to incorporate flavors.
"Granules are hydrated at a ratio of one-part
textured wheat protein to three parts water,
with optimum hydration occurring after 20 to
30 minutes," says Ody Maningat, vice president
of ingredients research and development and
chief science officer. "The hydrated granules
are mixed with other ingredients and formed
into the intended shape."
Chips require less water to hydrate but may
take up to 40 minutes. Hydrated chips require a
mixer or bowl chopper to release the fibers.
"Textured wheat protein in shreds does not
require pre-hydration," Maningat says. "The
shreds are incorporated directly with other
ingredients and water with hydration occurring
simultaneously during the different steps
of processing."
For product developers wanting to make
a soy- and wheat-free claim, pea protein is
currently one of the more popular options.
"Both pea protein powder and textured
pea protein can be used to formulate meat
analogs," Machen says. "Pea protein delivers
quality protein and functional product
performance similar to soy."
Cargill has partnered with Minneapolisbased Puris to meet the growing demand for
plant-based protein. Produced from yellow pea
seeds, the ingredient is gluten-free, non-GMO
Project Verified and available certified organic.
Cosucra Inc. North America, Chicago,
provides three pea-based ingredient solutions
for meat and poultry applications. They are
pea protein, functional pea fiber and instant
pre-gel functional pea starches. At IFT19,
the company sampled a burger made with all
three ingredients.


http://www.meatpoultry.com

Meat+Poultry - July 2019

Table of Contents for the Digital Edition of Meat+Poultry - July 2019

Meat+Poultry - July 2019
CONTENTS
COMMENTARY - Undeniable influencers
BUSINESS NOTES - CONAGRA BRANDS BREAKS INTO MEAT ALTERNATIVES
CATTLE CARE PROGRAM GETS TEMPLE GRANDIN APPROVAL
BEYOND MEAT LAUNCHES MARBLED BURGER
PERDUE UNVEILS VEGETABLE-BLENDED CHICKEN PRODUCTS
NEWLY WEDS FOODS ACQUIRES UK COMPANY
CARGILL PROTEIN DEBUTS NEW PRODUCTS AT IDDBA
WASHINGTON - Goin’ to Kansas City
COVER STORY - Perfecting PROCESSES
CORPORATE STRATEGIES - STAYING SUSTAINABLE
INDUSTRY OUTLOOK - Supply & DEMAND
NEW PRODUCT DEVELOPMENT - Tyson's rooting interest
CORPORATE RESPONSIBILITY - McDonald’s FIGHT for sustainability
INGREDIENT ISSUES - BEYOND IMPOSSIBLE
PACKAGING SOLUTIONS - airing out PACKAGING PROBLEMS
FOOD SAFETY - Standards and goals
SMALL BUSINESS MATTERS - Waste not...
SHOW PREVIEW - ALL IN
COMPANY PROFILE - PASSING THE TORCH
LABOR - Demystifying no-match letters
CALENDAR
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
IFFA 2019 RECAP
Booth profiles
On-trend technology
International attraction
Making connections
Global travels
Speed and accuracy
Pursuing perfect portions
More than a trade show
Better packaging
Meeting customer demands
Continued partnership
Processing IQ
Meat+Poultry - July 2019 - Meat+Poultry - July 2019
Meat+Poultry - July 2019 - Meat+Poultry - July 2019
Meat+Poultry - July 2019 - 2
Meat+Poultry - July 2019 - 3
Meat+Poultry - July 2019 - CONTENTS
Meat+Poultry - July 2019 - 5
Meat+Poultry - July 2019 - 6
Meat+Poultry - July 2019 - 7
Meat+Poultry - July 2019 - COMMENTARY - Undeniable influencers
Meat+Poultry - July 2019 - 9
Meat+Poultry - July 2019 - CATTLE CARE PROGRAM GETS TEMPLE GRANDIN APPROVAL
Meat+Poultry - July 2019 - 11
Meat+Poultry - July 2019 - CARGILL PROTEIN DEBUTS NEW PRODUCTS AT IDDBA
Meat+Poultry - July 2019 - 13
Meat+Poultry - July 2019 - WASHINGTON - Goin’ to Kansas City
Meat+Poultry - July 2019 - 15
Meat+Poultry - July 2019 - COVER STORY - Perfecting PROCESSES
Meat+Poultry - July 2019 - 17
Meat+Poultry - July 2019 - 18
Meat+Poultry - July 2019 - 19
Meat+Poultry - July 2019 - 20
Meat+Poultry - July 2019 - 21
Meat+Poultry - July 2019 - 22
Meat+Poultry - July 2019 - 23
Meat+Poultry - July 2019 - 24
Meat+Poultry - July 2019 - 25
Meat+Poultry - July 2019 - CORPORATE STRATEGIES - STAYING SUSTAINABLE
Meat+Poultry - July 2019 - 27
Meat+Poultry - July 2019 - 28
Meat+Poultry - July 2019 - 29
Meat+Poultry - July 2019 - 30
Meat+Poultry - July 2019 - 31
Meat+Poultry - July 2019 - 32
Meat+Poultry - July 2019 - 33
Meat+Poultry - July 2019 - INDUSTRY OUTLOOK - Supply & DEMAND
Meat+Poultry - July 2019 - 35
Meat+Poultry - July 2019 - 36
Meat+Poultry - July 2019 - 37
Meat+Poultry - July 2019 - 38
Meat+Poultry - July 2019 - 39
Meat+Poultry - July 2019 - NEW PRODUCT DEVELOPMENT - Tyson's rooting interest
Meat+Poultry - July 2019 - 41
Meat+Poultry - July 2019 - 42
Meat+Poultry - July 2019 - 43
Meat+Poultry - July 2019 - 44
Meat+Poultry - July 2019 - 45
Meat+Poultry - July 2019 - 46
Meat+Poultry - July 2019 - 47
Meat+Poultry - July 2019 - CORPORATE RESPONSIBILITY - McDonald’s FIGHT for sustainability
Meat+Poultry - July 2019 - 49
Meat+Poultry - July 2019 - 50
Meat+Poultry - July 2019 - 51
Meat+Poultry - July 2019 - 52
Meat+Poultry - July 2019 - 53
Meat+Poultry - July 2019 - INGREDIENT ISSUES - BEYOND IMPOSSIBLE
Meat+Poultry - July 2019 - 55
Meat+Poultry - July 2019 - 56
Meat+Poultry - July 2019 - 57
Meat+Poultry - July 2019 - 58
Meat+Poultry - July 2019 - 59
Meat+Poultry - July 2019 - 60
Meat+Poultry - July 2019 - 61
Meat+Poultry - July 2019 - PACKAGING SOLUTIONS - airing out PACKAGING PROBLEMS
Meat+Poultry - July 2019 - 63
Meat+Poultry - July 2019 - 64
Meat+Poultry - July 2019 - 65
Meat+Poultry - July 2019 - 66
Meat+Poultry - July 2019 - 67
Meat+Poultry - July 2019 - 68
Meat+Poultry - July 2019 - 69
Meat+Poultry - July 2019 - FOOD SAFETY - Standards and goals
Meat+Poultry - July 2019 - 71
Meat+Poultry - July 2019 - 72
Meat+Poultry - July 2019 - 73
Meat+Poultry - July 2019 - 74
Meat+Poultry - July 2019 - 75
Meat+Poultry - July 2019 - 76
Meat+Poultry - July 2019 - 77
Meat+Poultry - July 2019 - 78
Meat+Poultry - July 2019 - 79
Meat+Poultry - July 2019 - SMALL BUSINESS MATTERS - Waste not...
Meat+Poultry - July 2019 - 81
Meat+Poultry - July 2019 - 82
Meat+Poultry - July 2019 - 83
Meat+Poultry - July 2019 - 84
Meat+Poultry - July 2019 - 85
Meat+Poultry - July 2019 - SHOW PREVIEW - ALL IN
Meat+Poultry - July 2019 - 87
Meat+Poultry - July 2019 - COMPANY PROFILE - PASSING THE TORCH
Meat+Poultry - July 2019 - 89
Meat+Poultry - July 2019 - 90
Meat+Poultry - July 2019 - 91
Meat+Poultry - July 2019 - 92
Meat+Poultry - July 2019 - 93
Meat+Poultry - July 2019 - LABOR - Demystifying no-match letters
Meat+Poultry - July 2019 - 95
Meat+Poultry - July 2019 - CALENDAR
Meat+Poultry - July 2019 - 97
Meat+Poultry - July 2019 - NAMES IN THE NEWS
Meat+Poultry - July 2019 - 99
Meat+Poultry - July 2019 - SHOWCASE
Meat+Poultry - July 2019 - 101
Meat+Poultry - July 2019 - CLASSIFIEDS
Meat+Poultry - July 2019 - 103
Meat+Poultry - July 2019 - 104
Meat+Poultry - July 2019 - ADVERTISERS
Meat+Poultry - July 2019 - THE INSIDER
Meat+Poultry - July 2019 - 107
Meat+Poultry - July 2019 - 108
Meat+Poultry - July 2019 - IFFA 2019 RECAP
Meat+Poultry - July 2019 - iffa - 2
Meat+Poultry - July 2019 - Booth profiles
Meat+Poultry - July 2019 - On-trend technology
Meat+Poultry - July 2019 - iffa - 5
Meat+Poultry - July 2019 - International attraction
Meat+Poultry - July 2019 - provisur - 1
Meat+Poultry - July 2019 - provisur - 2
Meat+Poultry - July 2019 - provisur - 3
Meat+Poultry - July 2019 - provisur - 4
Meat+Poultry - July 2019 - iffa - 7
Meat+Poultry - July 2019 - Making connections
Meat+Poultry - July 2019 - iffa - 9
Meat+Poultry - July 2019 - Global travels
Meat+Poultry - July 2019 - iffa - 11
Meat+Poultry - July 2019 - Speed and accuracy
Meat+Poultry - July 2019 - iffa - 13
Meat+Poultry - July 2019 - iffa - 14
Meat+Poultry - July 2019 - iffa - 15
Meat+Poultry - July 2019 - Pursuing perfect portions
Meat+Poultry - July 2019 - iffa - 17
Meat+Poultry - July 2019 - More than a trade show
Meat+Poultry - July 2019 - iffa - 19
Meat+Poultry - July 2019 - Better packaging
Meat+Poultry - July 2019 - iffa - 21
Meat+Poultry - July 2019 - iffa - 22
Meat+Poultry - July 2019 - iffa - 23
Meat+Poultry - July 2019 - Meeting customer demands
Meat+Poultry - July 2019 - iffa - 25
Meat+Poultry - July 2019 - Continued partnership
Meat+Poultry - July 2019 - Processing IQ
Meat+Poultry - July 2019 - iffa - 28
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