Plant-based Alternatives Based on New Food Product Development | Foodresearchlab

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TO MEAT OR NOT TO MEAT
PLANT-BASED ALTERNATIVES BASED ON NEW FOOD
PRODUCT DEVELOPMENT
An Academic presentation by Dr. Nancy Agnes,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
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Today's Discussion
OUTLINE
Introduction How are PBMAs made New Product
Innovation to Deliver Tastier and Healthier
Products Impact on the Environment Prying into
Future But How Healthier is the Plant-Based
Options What Factors Should I Look for in an
Ideal PBMA About Food Research Lab
(www.foodresearchlab.com)
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Introduction
Plant-based meat alternatives (PBMA) have become
one of the hottest and trendiest topics in the
food and research communities. This alternative
market is projected to grow from US4.6 billion
in 2019 to 85 billion by 2030. A study
conducted by Dupont suggests more than 52 of
consumers might have moved to a flexitarian diet
by then. Contd...
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Oat based drinks and non-dairy yoghurts are not
the only plant-based categories that are
increasing currently PBMA is also on the rise,
as per the Forbes report. The topic of PBMA has
been discussed and tested for over two decades,
and a lot has changed since then. Unlike
culture-based meats, food scientists and
manufactures are developing new products by
extracting and using more alternative proteins,
which could be appropriately structured in the
form of ground meat, sausages, burger patties and
even seafood like foods. PBMA can be
categorised based on the type of meat. Contd...
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Firstly, whole muscle meat resembles a type of mus
cle cut, for instance, steak, chicken/turkey
breast etc. Companies such as NovaMeatTM is
developing a version of steak meat made from pea
and rice protein. The scientific research
community is also focusing on a 2-D printed
structure that will give the product a realistic
texture and mouthfeel to the customers. Secondly,
restructured meat is made to substitute minced me
at products, such as ground beef, meatballs,
nuggets and sausages. Contd...
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Companies such as Beyond BurgerTM, The Meatless
Farm coTM and Impossible BurgerTM manufacture
products under this category.
Food Research Lab from India is also now part of
this product development category.
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How are PBMAs
made
Plant-based meats are made from a heterogeneous mi
x of ingredients based on the type of meat made.
For instance, grain and legumes are either milled
into flours or concentrated on making isolates,
which make up for proteins. Ingredients are put
through hydration, shearing and cooking, before
extrusion to mimic meat-like characteristics. Unw
anted aromas, flavours, or textures are removed
to make the perfect plant-based steak or burger
patties. Contd...
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Fiber and starch components are also extracted
from grains and legumes to achieve a realistic
fibrous composition in a slice of whole muscle
meat and also in sausage casings. Another
methodology to create realism in PBMA is
fermentation. Plant-based heme molecule allows
(soy leghemoglobin) burgers to bleed just like a
normal burger would. A company named Impossible
FoodTM created this heme molecule by engineering
yeast to produce heme upon fermentation. Contd...
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Consumers desire for plant-based products arent
from a specific segment of the population who are
vegetarians or vegan alone.
New Product Innovation to Deliver Tastier and
Healthier Products
Rather, flexitarians are largely driving the new
creative plant-based products to market. Meat
alternatives have a better mouthfeel, better
taste and aroma, with closer to meat colour
before and after cooking. Contd...
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Due to the combination of high-quality protein der
ived from plants, the final output will much
tastier than products from two decades
ago. Therefore, NPD innovation deserves credit
for the rising plant-based trend.
Contd...
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Impact on the Environment
In recent times, people are following Meatless
Mondays, a flexitarian concept to encourage
people to make the shift.
Consumers concerns are driving purchase
decisions, although most consumers arent giving
up meat entirely. The main concern with
adopting a flexitarian diet is
convenience. Consumers mainly focus on
accessibility and affordability. Contd...
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As many manufacturers are adapting to PBMAs,
consumers can expect to change up their diet,
even if it is just for one day. PBMAs are less
damaging to the climate and environment and
vastly more sustainable, as it produces 90
fewer greenhouse gas emissions compared to
conventional meat. Animal breeding and
agriculture use 70 of the total available land
on the planet while producing 20 of the outcome
to the food supply chain. Contd...
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Overall water consumption is decreased, as one
pound of meat requires 6400 litres of water,
whereas one pound of vegetables take 150 litres
of water.

• Moreover, many types of pollution (such as water
  and nutrient) associated with meat production
  are completely avoided by PBMAs.

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Prying into Future
PBMAs represent the right kind of change that the
world needs during a time of climate
catastrophe, as many people are suffering from
many negative health impacts. Plant-based
protein products such as tofu, tempeh, seitan
have been documented since ancient times. Later,
texture vegetable protein (TVP) was invented,
and this was further advanced to use as the main
ingredient for vegan versions of meat-based
diseases such as bacons and burgers. Contd...
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Chickpeas and soybeans are ideal for PBMA
production whereas proteins from insects and
zein are the cost effective. Oil seeds also
provide adequate amino acids when paired with dry
foods such as cereals. Microalgae spirulina can
be suitable meat alternative, (30-50 spirulina
to soy protein), mushroom, peanut protein
biomass waste, and edible insects based meat
alternatives, has begun as an acceptance by a
number of consumers.
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But How Healthier is the Plant- Based Options
Is the product free from, claiming the clean
label, and contains a high nutritional value or
perhaps everything?
PBMAs may not always be nutritionally equivalent.
Plant-based options try to balance off the
calorie content to match meat products however,
they might vary in micronutrients, such as
sodium, iron etc.
Plant-based burger patties contain 250 calories,
whereas ground beef amounts to 290
calories. Contd...
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However, the downside is meat contains 5 times
more sodium compared to the plant- based
option. Plant-based dairy alternatives contain
much fewer protein and calcium compared to dairy
products. Another major drawback with PBMAs is
they are processed heavily and loaded with
artificial ingredients, often listing more than
15 to 20 ingredients. Some products may also not
be GMO-free. This raises warning flags to
customers as most desire a simple way of
eating. Contd...
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What Factors Should I Look for in an Ideal PBMA
1. Clean Label Add real ingredients, such as
vegetables, to your diet if you are planning to
cut down on meat.

• Improved Nutritional Profile Look for options
  with an ideal amount of sodium, higher protein
  content and better-quality options, similar to
  the real meat products.
• Taste and Texture Food manufacturers are trying
  hard to achieve the meat-like taste and texture
  of their products.
• So do not compromise on quality try different
  brands until you get impressed.
• Contd...

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In conclusion, the PBMAs are an opportunity howev
er, the perfect meat alternatives is still a
work in progress. So, next time when you are at
the grocery store shelves, try plant-based
meat or when you are at a fast-food restaurant,
try a meatless burger out of curiosity.
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About Food Research Lab (www.foodres
earchlab.com)

• With many years of passion and experience in the
  food and beverage development industry, Food
  Research Lab serves as a one-stop solution for
  all your food business needs, from designing
  your new

product such as plant-based meat alternatives,
shelf life analyses, or testing or to enhance an
existing one.
Our team nutritionists,
comprised of food technologists,
chemists, microbiologists, flavour
experts, culinary experts and many more. Contd...
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Our food technology experts will help you through
a plethora of rules and regulations across the
globe to enable your product (food
nutraceuticals/supplements) to reach customers
hands promptly. By working directly with us,
youre assured of getting a dynamic, innovative
product of your specifications. We will also
help you with a cost analysis of a new food
product development for the specification and
certification process of your product. Reach us
at salessupport_at_foodresearchlab.com
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