Food Business News - April 28, 2020 - 30

Fava beans and peas are two
potential sources of protein for
plant-based burgers.

HYDROSOL

juicier and more authentic texture."
Ingredient lists for plant-based burgers
are sometimes lengthy, even surpassing 20
ingredients. Using ingredients with multiple functionalities may shorten the list.
The ability of a single ingredient to
simulate the taste, texture and nutrition
of animal meat is not presently available,
said Brock Lundberg, PhD, president of
R&D for Fiberstar, Inc., River Falls, Wis.
"Texturized vegetable protein (TVP)
is often used to enhance texture and
nutrition," he said. "However, other
texturizing ingredients are needed for
juiciness, binding, appearance, taste and

Fish, chicken alternatives present unique challenges

N

ow that plant-based meat alternatives have taken hold in the
market, fish and chicken alternatives are following. Hamburgers, fish filets and chicken nuggets all differ in texture and
color, which means each alternative will require a different plant
protein strategy.
"The firm bite and chew down of ground beef is quite different
from the delicate and flaky texture of a fish filet," said Shelley Rudisill,
director of product development and applications, ADM Nutrition,
for Archer Daniels Midland Co., Chicago. "For example, at ADM, we
might use a textured protein crumble with high density for better

Product developers may have
difficulty matching the mild
flavors of fish and chicken while
masking the strong flavors of
plant-based protein ingredients.

SOPHIE'S KITCHEN

30

Food Business News

chew and a textured protein flake for the lighter, flaky texture in a
fish alternative."
Beef and pork may have a more crumble-like texture, said Scott
Cowger, vice president, national sales manager for Cereal Ingredients,
Inc., Leavenworth, Kan. Chicken needs more of a layered texture, and
fish requires larger chunks, he added.
Fish is an extremely tender meat, said Dawn Canon, PhD, a food
scientist for Hormel Ingredient Solutions, Austin, Minn.
"By contrast, the texture of chicken is actually much closer
to that of meat," she said. "So achieving a similar firmness in a
plant-based equivalent is less challenging. The real challenge
is in matching the mild flavors of fish and chicken, which must
compete with the strong flavors of plant-based protein ingredients."
Hydrosol GmbH & Co. KG, a business of the Stern-Wywiol
Gruppe and based in Ahrensburg, Germany, recommends a rice
texturant for fish because of the color and soft bite, said Florian Bark,
product manager.
"Our Stabiprot MixTex 60 WP is a popular basis for chicken alternatives," he said. "It consists of wheat and pea protein and gives the
long-fiber structure and light color typical of chicken meat."
MGP Ingredients, Inc., Atchison, Kan., in April launched ProTerra
textured wheat and pea proteins. They may be combined at a certain
ratio to create a unique fibrous structure and mouthfeel or to improve the nutritional value of the final product, said Ody Maningat,
PhD, chief science officer and vice president of R&D.
Developing a fibrous structure is a built-in target during
extrusion of ProTerra textured wheat and pea proteins, he said. It is
accomplished by proper choice of screw profile, extrusion conditions
and addition of processing aids.
Potential applications for ProTerra ingredients are vegetable-based alternatives for chicken nuggets, chicken patties, crab
cakes and taquitos.
"Because ProTerra textured wheat and pea proteins naturally
appear light to light tan in color and tend to even lighten up
after hydration, the addition of a coloring agent is not necessary
for chicken and fish alternatives," Dr. Maningat said. "Natural flavors available commercially can be added to the corresponding
meat alternative. Addition of these flavors can be accomplished
post-extrusion or during the formulation of meat alternative
products." FBN
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
Food Business News - April 28, 2020 - 5
Food Business News - April 28, 2020 - 6
Food Business News - April 28, 2020 - 7
Food Business News - April 28, 2020 - 8
Food Business News - April 28, 2020 - 9
Food Business News - April 28, 2020 - 10
Food Business News - April 28, 2020 - 11
Food Business News - April 28, 2020 - 12
Food Business News - April 28, 2020 - 13
Food Business News - April 28, 2020 - 14
Food Business News - April 28, 2020 - 15
Food Business News - April 28, 2020 - 16
Food Business News - April 28, 2020 - 17
Food Business News - April 28, 2020 - 18
Food Business News - April 28, 2020 - 19
Food Business News - April 28, 2020 - 20
Food Business News - April 28, 2020 - 21
Food Business News - April 28, 2020 - 22
Food Business News - April 28, 2020 - 23
Food Business News - April 28, 2020 - 24
Food Business News - April 28, 2020 - 25
Food Business News - April 28, 2020 - 26
Food Business News - April 28, 2020 - 27
Food Business News - April 28, 2020 - 28
Food Business News - April 28, 2020 - 29
Food Business News - April 28, 2020 - 30
Food Business News - April 28, 2020 - 31
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Food Business News - April 28, 2020 - 55
Food Business News - April 28, 2020 - 56
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Food Business News - April 28, 2020 - 58
Food Business News - April 28, 2020 - 59
Food Business News - April 28, 2020 - 60
Food Business News - April 28, 2020 - 61
Food Business News - April 28, 2020 - 62
Food Business News - April 28, 2020 - 63
Food Business News - April 28, 2020 - 64
http://digital.foodbusinessnews.net/sosland/fbn/2020_09_15
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