Food Business News - February 2, 2021 - 26

MERIT FOODS

grown in Western Canada, which was
previously limited to the extraction and
sale of canola oil. "
Bunge gained a minority interest in
Merit thanks to its investment.
" Bunge's partnership is helping
bolster our mission to provide plant-based
protein ingredients to the food, beverage
and nutraceutical market and to do so
offering unmatched purity and quality, "
Mr. Bracken said. " The support helped expedite the construction of our state-of-theart production facility in Manitoba, where
we produce our novel pea and canola

Canola protein works in applications such as dairy alternatives, traditional and gluten-free baked
foods, extruded snacks, high-protein bars and meat alternatives.

Unlocking opportunities in cheese alternatives
Consider plant protein sourced from soybeans, peas and mung beans

R

apidly growing with a promising future, the cheese alternative
category also faces its share of hurdles. US retail sales of plantbased cheese alternatives grew more than 18% in 2019 to reach
$189 million, which compared with growth of 1.4% for dairy cheese,
according to the Plant Based Foods Association, San Francisco.
Yet successful cheese alternative product launches will require
thoughtful plant protein selection along with multiple hours of
research and development.
" Vegan cheese is one of the most
challenging application spaces in
the plant-based world, " said Christine
Addington, senior dairy technical service
specialist for Cargill, Minneapolis. " Dairy
proteins have so much functionality in
cheese, contributing to stretch, mouthfeel, texture, aging and flavor. Replicating
these characteristics in a plant-based
cheese is extremely difficult. "
Still, a number of food manufacturers have entered the cheese alternative
category, launching vegan shredded,
sliced and block cheese, she said.
" Some are getting really close to
©ODUA IMAGES - STOCK.ADOBE.COM
duplicating traditional dairy cheese
characteristics, " Ms. Addington said. " With the help of hydrocolloids,
starches and fibers, we as an industry are making improvements
every day in this growing category. "
Cargill has found success working with pea, soy and mung bean
proteins in plant-based cheese alternatives, she said.
" Flavor and color are important considerations when selecting
plant proteins for plant-based cheese applications, " Ms. Addington said. " Options with mild flavors and white color make it easier
to mimic traditional dairy cheeses. We've found Puris pea protein
works quite well in this application because it has a milky flavor that
contributes to a nice overall taste, along with other properties that
provide texture benefits. Mung bean protein's white color is its big
advantage. It's similar to traditional dairy cheese. "
Cargill in 2018 entered a joint venture with Minneapolis-based
Puris, which produces Puris pea protein from US yellow pea seed
varieties specially selected to minimize off-flavors.
ADM, Chicago, recommends using soy protein isolates and pea
26

Food Business News

protein in cheese alternatives since they are clean-tasting and neutral
in color, said Katie Kolpin-Gustafson, principal scientist, creation,
design and improvement.
" Formulating plant-based cheese is not necessarily any more
difficult than other plant-based dairy alternatives, " she said. " However, there is difficulty in incorporating higher levels of plant proteins
in vegan cheese applications. To make cheese, formulators often use
rennet to coagulate casein and form a curd, and plant proteins have
not evolved to function in the same way. "
When incorporating plant proteins
such as soy or pea, formulators must
understand the solubility of the plant
protein.
" Higher solubility allows these ingredients to be incorporated more easily
into formulations to ensure the proper
texture is maintained, " Ms. Kolpin-Gustafson said. " Within the cheese category,
product developers must consider the
type of cheese they plan to make as well.
" Soft and hard plant-based cheese
varieties each require a unique formulation approach. The main differences
between these formulations lie within
the functional starch component, each of which can create different
textures and cooking or eating experiences. Formulators have a library of starches to choose from, including tapioca, corn and potato,
and there are a multitude of blends and modifications for each one. "
Taste and texture are perhaps the biggest challenges in formulating plant-based cheese alternatives, Ms. Kolpin-Gustafson said.
" It can be difficult to mimic the delicate flavor nuances that
live cultures add to cheese, " Ms. Kolpin-Gustafson said. " Dairy-based
cheese continues to age over time due to the microbiological cultures slowly breaking down the proteins and fats within the cheese.
The effect of this process is the different characteristic aromas and
flavors we've come to expect in cheese.
" We can ensure a developer's plant-based cheese tastes distinctly like traditional dairy-based offerings through the incorporation of flavor maskers to improve the flavor of the vegan cheese base
itself, as well as the use of flavors from our vegan cheese and dairy
flavor portfolios. " FBN
February 2, 2021


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Food Business News - February 2, 2021

Table of Contents for the Digital Edition of Food Business News - February 2, 2021

Food Business News - February 2, 2021 - 1
Food Business News - February 2, 2021 - 1
Food Business News - February 2, 2021 - 2
Food Business News - February 2, 2021 - 3
Food Business News - February 2, 2021 - 4
Food Business News - February 2, 2021 - 5
Food Business News - February 2, 2021 - 6
Food Business News - February 2, 2021 - 7
Food Business News - February 2, 2021 - 8
Food Business News - February 2, 2021 - 9
Food Business News - February 2, 2021 - 10
Food Business News - February 2, 2021 - 11
Food Business News - February 2, 2021 - 12
Food Business News - February 2, 2021 - 13
Food Business News - February 2, 2021 - 14
Food Business News - February 2, 2021 - 15
Food Business News - February 2, 2021 - 16
Food Business News - February 2, 2021 - 17
Food Business News - February 2, 2021 - 18
Food Business News - February 2, 2021 - 19
Food Business News - February 2, 2021 - 20
Food Business News - February 2, 2021 - 21
Food Business News - February 2, 2021 - 22
Food Business News - February 2, 2021 - 23
Food Business News - February 2, 2021 - 24
Food Business News - February 2, 2021 - 25
Food Business News - February 2, 2021 - 26
Food Business News - February 2, 2021 - 27
Food Business News - February 2, 2021 - 28
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Food Business News - February 2, 2021 - 55
Food Business News - February 2, 2021 - 56
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