Consumers yearn for plant based meat, fish and seafood with the taste, texture, aroma and ‘bite’ that come with the meat-eating experience. These cannot be made without ingredients of the highest quality.
Flexitarians are buying new plant based products as they try to eat more sustainably and healthily, but they are the most likely to be put off by poor taste and texture. So, although they are concerned about sustainability and nutrition, they are unwilling to compromise on taste and enjoyment.
This means that plant based alternative meat solutions, fish and seafood really need to deliver on all fronts, including eating quality, health and sustainability.
Plant based meat solutions – what are the challenges?
The desire to improve the texture, juiciness and visual appeal of plant based meat, fish and seafood lies at the heart of many of the innovation challenges brought to our Innovation Center of Excellence for Plant-based Foods.
Fat is an essential plant based meat ingredient in that it plays a crucial role in structure, mouthfeel, and flavor. Finding the perfect solution to complement your chosen plant based protein can make all the difference. The right oils and fats can…
- Enhance taste, texture and flavor
- Add juiciness
- Create the desired ‘bite’
We can also provide value-adding plant based meat ingredients to prevent oxidation, create marbling and support browning.
Customers are also looking for ways to improve the nutritional profile and sustainability of their plant based food products. We enjoy sharing our understanding of the role of in these applications to inspire your innovation and support your new product development.
Plant based meat and fish pilot plant
Our plant based meat and fish pilot plant, at our Innovation Center of Excellence (link) provides the perfect setting to develop and test new product ideas and plant based meat ingredients. It is designed to mimic, on a smaller scale, the machinery and processes found in commercial industry settings. It is equipped with a high moisture extruder, sausage stuffer, vacuum mixer, and smoker. We can run batch sizes ranging from 2-3kg to 75kg, which provides huge flexibility, and the ability to test a far wider range of ideas prior to full factory trials.
In terms of bench top capabilities, we can undertake a wide range of physical analyses relating to structure, juiciness, hardness, elasticity, fibrosity, moisture and rheology.
Too oily, too dry, too hard or off taste?
Whatever your plant based meat, fish or seafood innovation challenge, we can work with you to find a solution. Fat influences the structure, mouthfeel and flavor, and finding the right solution to work with your choice of plant based protein can make all the difference.
Like to know more?
We want to work with you to improve the sensory profile of your plant based meat, so that you can deliver fantastic eating experiences that will make your consumers smile and keep coming back for more!
