Critical challenges of Plant-Based Meat Alternatives in New Food Product Development - PowerPoint PPT Presentation

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Critical challenges of Plant-Based Meat Alternatives in New Food Product Development

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Is plant-based meat the future of food? If yes, Why? Because of plant-based meat’s ability to deliver high-quality protein to the Post COVID world while demanding far fewer resources and generating far less pollution than conventional meat. 1.Challenges of PBMA in food product development 2.Recreating meat-like colour and flavour 3.Procurement and selection of plant-protein sources 4.Food supply chain To Read More : To Contact us: Website: Contact No: +91 9566299022 Email: info@foodresearchlab.com – PowerPoint PPT presentation

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Title: Critical challenges of Plant-Based Meat Alternatives in New Food Product Development


1
MEATLESS MEAT-
CRITICAL CHALLENGES OF PLANT- BASED MEAT
ALTERNATIVES IN NEW FOOD PRODUCT DEVELOPMENT
An Academic presentation by Dr. Nancy Agnes,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
2
Today's Discussion
OUTLINE
Introduction Challenges of PBMA in Food Product
Development
3
Introduction
Is plant-based meat the future of food? If yes,
Why? Because of plant-based meat's ability to
deliver high-quality protein to the Post COVID
world while demanding far fewer resources and
generating far less pollution than conventional
meat. Do food manufacturers face hurdles during
the new food product development process? Let's
take a few minutes to read this Food Research
Lab blog to know more about it.
Contd...
4
The manufacturing of Plant-based meat
alternatives (PBMA) includes three stages,
creating a meat-like structure, creating a
meat-like appearance, and recreating a meat
flavour. Moreover, the selection of
plant-protein sources and safety controls are
vital for the Production of PBMA. The
structuring process is the most fundamental PBMA
manufacturing step, as it is the foundation of
meat-like texture formation.
Contd...
5
The significant feature of PBMA is the fibrous
structure and texture (1). The techniques used
by the food manufactures as well as newly
developed procedures during the structuring
process is different for various meat
analogues. However, these techniques can be
categorized as either top-down or bottom-up (2).
Top-down is widely accepted for commercial
operations due to its robustness and ability to
produce a larger volume.
Contd...
6
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7
Challenges of PBMA in Food Product Development
  • PREMIXING
  • Mixing is one of the most dynamic manufacturing
    process of PBMAs.

steps in the
Plant-based meat substitutes are often processed,
transferred and packaged in a continuous
process. This is a struggle for products that
are sticky and do not flow easily. Ingredients
that degrade upon exposure to atmospheric oxygen
is another major hurdle.
Contd...
8
The base mix of PBMA often contains over 30
different ingredients with different physical
and functional properties that vary in moisture
content, particle size, rheology and
stability. Continuous production processes
cannot deal with frequent recipe changes and too
many individual components that need to be
premixed. Moreover, the percentage of soluble
and insoluble components in the premix is
important for structure formation. This array of
ingredients howcases various behaviours when
dispensed, making it difficult to automate this
processing step for a continuous process.
Contd...
9
Manufacturers stick with batch production methods
to prepare interim mixtures to avoid
complications, which prove extremely costly in
the long run. PROCESSING Real meat products requ
ire only one thermal processing, however, PBMA muc
h more intricate thermal treatments during the
structuring process. A group of process
parameters determines the final product
quality. Twin-screw extruders are widely
accepted for their versatility and used to
achieve higher energy consistency and uniform
heat distribution. Contd...
10
For example, the final product's texture is
heavily dependent on the temperature of the
extrusion process, as it involves various
cross-linked reactions and specific melting
temperatures. Shear-induced structuring
methodology achieves a small size shear cell. An
optimum processing temperature of 95 C and
rotating the raw materials at 20 RPM improved
the fibre structure. The final product produced
through extrusion achieved a thickness of 5-10mm,
whereas shear-induced structuring achieves 30mm
thickness. Contd...
11
Contd...
12
However, shear-induced structuring is still not co
mmercially available and yet brings out new
opportunities to improve the flexibility in
product shape. RECREATING MEAT-LIKE COLOUR AND
FLAVOUR Colour is the main contributor to
perception in taste and overall product
acceptance as it is the first element to be
noticed in food. Meat alternatives should strive
the obtain a similar appearance to red colour
when uncooked and brown upon cooking. However,
most alternatives containing gluten or soy are
yellow or beige.
Contd...
13
In the Production of PBMA, the red colour of raw
meat is obtained by adding beet juice or soy
leghemoglobin. Heat stable ingredients, such as
caramel, malt extracts, reducing sugars (upon
Maillard reaction), are usually added to
replicate the final product with a brown
appearance. These colour ingredients also help
in thermal stability and pH sensitivity. Maltodex
trin and hydrated alginates are also used as
colouring agents that help retain the colour by
reducing the colour migration in the final
product.
Contd...
14
The process of flavour formation is complex than
colour formation. The flavouring agents can be
categorized as either volatile or non-volatile
based on the aroma and taste. Due to the
complexity of meat aroma, it has proved to
showcase a significant challenge to replicate the
aroma of meat in PBMA. Although Maillard
reaction and lipid degradation can be carried out
in the cooking of PBMA, the slightest
differences in PBMA and real meat displays a
great variance in the resulting aromatic
compounds. In addition to aromatic ingredients
such as spices and salt, manufacturers also add
vitamin thiamine, amino acids and reducing sugars
to create the impression of aromatic meat in
PBMA. Contd...
15
Moreover, chicken-like and beef-like flavours are
produced from hydrolyzed soybean
protein. PROCUREMENT AND SELECTION OF
PLANT-PROTEIN SOURCES The structural and
functional organization of PBMA is dependent on
protein properties such as its ability to retain
its moisture, gelation and solubilizing
capabilities. Currently, a wide array of
plant-based proteins are used, ranging from
non-meat proteins to insect proteins. However,
soy and peas are fundamental sources due to their
low costs.
Contd...
16
As previously discussed in our previous PBMA
blog, proteins obtained from legumes such as
chickpeas and soybeans are ideal due to their
heightened functional properties. FOOD SUPPLY
CHAIN The supply chain has significantly changed
in the last few years as food ingredients travel
farther than ever and must follow strict
regulations. Ingredients suppliers, retailers
and manufacturers in the supply chain need to be
transparent to ensure food safety compliance.
Contd...
17
Contd...
18
Many organizations in the food supply chain are
looking for new applications or technology like
IoT, automation, and blockchain to curb food
safety issues. Shortly, technology will make
manufacturers' lives easier with food safety
regulations while attending to customer demands
for PBMA and organic options while creating a
sustainable supply chain.
19
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