Meat+Poultry - July 2020 - 67

Gold & Green Foods; Clextral

O

ne-third of US consumers indicated
they used plant-based meats this
past year, according to the Natural
Marketing Institute, Harleysville, Pa. The
younger the consumer, the more frequent the
consumption. Burger and ground formats are
the most popular and are consumed by 62% of
plant-based meat users. Chicken-type analogs
are the second-most common format and are
consumed by nearly two out of five (39%) plantbased meat users. This is followed by sausage
(33%), bacon-style (24%), hot dogs (23%), turkey
(22%) and lunchmeat (15%). Some of this use
may be a result of availability and variety.
"Ground and burger-style products are
typically the easiest to replicate as the format
is already using a reduced particle size,"
said Zachary Reed, senior associate-meat
applications, Ingredion Inc., Westchester, Ill.
"Whole muscle, on the other hand, is made
up of muscle fibers that give striation to the
product. They are more linear proteins, where
many plant proteins are globular, and this
poses a challenge to getting the right look and
feel to the product."
There are many ingredients available to
developers of meat and poultry alternatives
to assist with developing the correct texture,
flavor, color and cooking experience. Brands
have been criticized for their "franken-food"
list of chemical-sounding ingredients, so
most new players entering the category are
leaning toward cleaner-label ingredients that
consumers recognize and, in general, as few
ingredients as possible.
When developing meat and poultry
alternatives, identify desirable product
attributes up front, as well as nutritional and
ingredient compositions. Positioning claims,
such as all-natural, organic and non-GMO
will assist with narrowing in on ingredient
options. The innovation team should agree if
the alternative is meant to emulate an animalbased product or if it's a one-of-a-kind concept.
"Finding new, more label-friendly
formulations might well be the category's
biggest challenge," said Melissa Machen, senior
technical services specialist - plant protein,
Cargill, Minneapolis.

TOOLBOX OF INGREDIENTS
The first step is to determine the source of
protein. Many alternatives in the market

rely on more than one, as each plant brings
unique properties to the formulation. While
not necessary, alternatives should strive for
delivering a complete protein composition,
which means that the finished product
contains all the essential amino acids in the
right proportion for optimal body performance.
Animal proteins are good sources of complete
proteins, while most plant proteins are limited
on specific amino acids.
"Textured soy protein is a functional and
nutritionally complete protein based on its
PDCAAS (Protein Digestibility Corrected Amino
Acid Score)," Machen said. "Many other protein
sources, such as beans, rice protein and potato
protein are considered limiting proteins; however, they can be blended with complementary
proteins to create a complete protein source."
For cost optimization, textured soy protein
is one of the most economical and versatile
plant proteins. It comes in numerous shapes,
sizes and even colors and enables formulators
to mimic meat's natural fibers with a sensible
cost-in-use.
"Many emerging plant proteins yield
unsatisfactory texture when included in
formulations in a powder form, but extruded
ingredients can provide a better bite and
improved support for the structural integrity
of the formulation," said Ross Wyatt, global
manager of meat science and flexitarian
solutions for Archer Daniels Midland
(ADM), Chicago.
Extrusion assists with the development
of a fibrous meat-like texture. The plant
protein ingredient system needs to be at
least 50% of the dry base.
"Hydrocolloids and texturizing
ingredients can be added to facilitate
the processing of the protein mix,"
said Julie Prost, pilot plant manager
and process engineer, Clextral USA,
Tampa, Fla. "Fat and vegetable fibers
can also be added to adjust the texture,
and flavors added to mask some off-flavors of
the vegetable proteins."
Wyatt agreed that texturized proteins
are generally the "work horse" ingredients
of meat alternatives because they play a
major role in finished product texture and
nutritional makeup. "Although texturized
soy, wheat and pea proteins are the primary
source of texture, functional protein powders

High-moisture extrusion
cooking produces meat
analogs with a fibrous
structure that resembles
the texture of a whole
muscle cut of meat.

www.meatpoultry.com | 07.20 | MEAT+ POULTRY

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Meat+Poultry - July 2020

Table of Contents for the Digital Edition of Meat+Poultry - July 2020

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