Food Business News - April 28, 2020 - 28

goals for

JUICY

IMPOSSIBLE FOODS

INGREDIENT APPLICATIONS

plant-based burgers

B

iting into a hamburger is a simple
pleasure: experiencing how the
patty gives way on the first bite
and how the juiciness overtakes the taste
buds. Replicating that experience in
plant-based alternatives is difficult. No
matter the plant protein source, additional ingredients like hydrocolloids and
starches may be required to achieve the
proper texture.
Market research shows interest
in plant-based burgers. London-based
Technavio forecasts the global plantbased burger patties market will have a
compound annual growth rate of 41%
from 2020-24, and 53% of the growth will
come in North America. Restaurant sales
for plant-based meat substitutes jumped
87% in 2019, according to Buyers Edge
Platform, a restaurant supply chain company. The company based its findings on
the number of cases of meat substitutes
ordered by its 20,000-plus restaurant
customers in 2019 compared to 2018.
A word of COVID-19 caution came in
late March from Suzy Badaracco, president of Culinary Tides, Inc., Tualatin, Ore.
She said people may seek foods and beverages that provide comfort and familiarity
28

Food Business News

during the pandemic. One example would
be meat eaters who had tried plant-based
burgers out of curiosity switching back to
solely animal meat.
Flexitarians are consumers who
are eating plant-based meat alternatives
because they are reducing meat consumption. A 2019 survey from London-based
GlobalData PLC found 5% of global
consumers identify as flexitarian, which
is the same percentage that identify as
vegetarian. Flexitarians tend to seek meat
alternatives that replicate meat's texture,
color and juiciness.
The proteins and fats in animal-based
meat provide texture, structure, gelling,
emulsification and color, said Melissa
Machen, senior technical services specialist - plant protein for Cargill, Minneapolis.
The proteins actin and myosin interact
with salts for increased water-binding capacity and fat globules for emulsification
and stability, she said. Myoglobin proteins
contribute to color development and color
stabilization.
"All those complex components combine to give meat products their distinct
bite, chewiness, succulence and firmness,"
Ms. Machen said. "Textured soy or pea

No matter the plant
protein source,
other ingredients will
be required for texture
proteins can provide a good foundation
for product developers, but they'll still
need hydrocolloids like carrageenan to
help with gel formation and water retention. Adding starches to binder systems
can also help achieve the optimal balance
between firm bite and juiciness."
Soy protein, which has been used in
meat alternatives for decades, still comes
with challenges.
"When formulating with soy, textural
issues can be present when ingredients
are not complementary, are used in
improper ratios or when the wrong
type of soy ingredient is selected for the
application," said Shelley Rudisill, director
of product development and applications, ADM Nutrition, for Archer Daniels
Midland Co., Chicago. "For example, a
plant-based burger incorporating soy
ingredients with low water-binding capacity may fail to replicate the juiciness of a
traditional burger.
"Selecting a soy ingredient with
different functional properties, such
as ADM's textured soy protein concentrate in combination with a high gelling
soy protein isolate, can increase water
retention in the application, resulting in a
April 28, 2020



Food Business News - April 28, 2020

Table of Contents for the Digital Edition of Food Business News - April 28, 2020

Food Business News - April 28, 2020 - 1
Food Business News - April 28, 2020 - 1
Food Business News - April 28, 2020 - 2
Food Business News - April 28, 2020 - 3
Food Business News - April 28, 2020 - 4
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Food Business News - April 28, 2020 - 63
Food Business News - April 28, 2020 - 64
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