Texture Analysis in Plant-Based Dairy Product Development

In the nearly 40 years since soy milk was first introduced in the U.S. and Europe, the offerings for plant-based dairy alternatives have expanded significantly to include a wealth of options from nuts, seeds, legumes, fruits, grains and root vegetables. 

In fact, industry experts predict that by 2026, the market for dairy alternative products could reach $41.8 billion growing at a CAGR of 12.2%.

A variety of factors are contributing to the category’s growth, including dairy sensitivity issues, consumer perception that plant-based products are healthier for them, a desire to avoid hormones or antibiotics, and concerns about animal welfare.

However, there is also a future demand issue – world population keeps increasing: in 2050 there will be nearly 10 billion mouths to feed. Our current animal food production system will not suffice. Therefore, food producers, ingredient companies and researchers are on a quest to find sustainable alternatives. Enter plant proteins. Available in abundance, they are often a side or waste-stream of existing food production processes. Moreover, they can offer additional benefits, tailoring to customer expectations regarding muscle health, improved digestion and weight control.

But while consumers are actively trying to eat more plant-based, or animal and plant protein blended foods (and reduce their meat consumption), they are not willing to compromise on taste and texture. Indeed, customers’ expectations are sky-rocketing: they want something special, and they want it now. And it should be as transparent and sustainable as possible.

The use of alternative proteins offers a perfect solution to a more sustainable food production system. Customers are ready to embrace this trend, but will only do so if taste, texture and health remain uncompromised.

Texture innovation in modern-day dairy

Today’s consumers are looking for greater nutrition, functionality and transparency from their dairy products. At the same time, they expect their yoghurt to be rich and creamy, and their beverages to have an appealing taste and texture. Consumers typically expect smooth, creamy and void of standing moisture, liquid or frozen. They don’t want starchy or gummy lumps in sour cream, protein or mineral sedimentation in drinkable yoghurt, or ice crystals in ice cream.
Visual cues are indicators of product texture, which in turn influences how the product feels in the mouth.

When it comes to ingredient replacement in dairy alternatives, it can be especially challenging because they lack milk fat, which typically can give a lot of texture and mouthfeel to dairy-based products. This is why texture has become a focal point during the early stages of product development. Most consumers don’t think about a food’s texture or mouthfeel unless it is inferior. Formulators are tasked to make up for that loss in mouthfeel through the use of texturisers or processing methods can assist with delivering a product that keeps consumers coming back.

As manufacturers work to offer “healthier” versions of many everyday food products with lower sugar content, different fats, and gluten-free ingredients, they may find themselves in a quandary. Some dairy manufacturers such as Danone are using the trend as an opportunity to add to their existing dairy brand.

Recently, Stratas Foods and Qualisoy successfully tackled the challenge of reformulating margarines and shortenings to use US-grown oleic soybean oil for pie crusts and laminated dough applications. “The results were nothing short of amazing,” said Roger Daniels, VP of Research, Development & Innovation at Stratas Foods. “We found that we achieved a new gold standard in performance without partial hydrogenation.” They used their Texture Analyser as part of this development process which is summarised in this video...

Understanding the impact on texture, and the potential implications of these texture changes, is crucial in ensuring new product launches aren’t a miss with consumers. So, what can manufacturers do? Consistent, objective measurement is vital for informing reformulation and new product development, in addition to maintaining high quality standards.

Reformulation has been commonplace over the past few decades as food manufacturers have had to adapt to the changing needs of the consumer be that for health or wellness reasons e.g. fat or salt reduction, gluten-free reasons. Existing products have to be reformulated without the consumer perceiving any loss of taste or textural expectation.

How is the Texture Analyser currently being applied in academic research?

Researchers from University College Cork have been investigating the composition, physiochemical and sensorial properties of commercial plant-based yoghurts. Plant-based foods are becoming increasingly popular, especially meat and dairy alternatives. The aim of this study was to determine the physicochemical, rheological and sensory properties of six commercial plant-based yogurts in order to develop an understanding of how the different formulations can influence key quality attributes. In addition, a dairy-based yogurt was included as a benchmark with the aim of understanding which plant-based formulation gave properties most similar to the benchmark.

This work provides much needed knowledge about the formulation of plant-based yogurts and the effects of different ingredients (i.e., plant-based substrate and choice of hydrocolloid) on texture and mouthfeel, assisting with development of next-generation plant-based yogurt systems. They used their TA.XT2i Texture Analyser to perform back extrusion tests. The results obtained in this study allowed identification of key quality attributes of plant-based yogurt products and highlighted relationships between such attributes and formulation, which can be exploited in future product development. Read more…

At the University of Guelph (Canada), plant-based cheese prototypes containing zein were prepared and evaluated to assess and compare their melting and stretching capabilities with conventional cheeses. Zein cheeses were produced containing 0%, 10%, 20% or 30% zein, and analysed for texture, rheology, stretchability and moisture content. Samples prepared containing pea protein isolate or wheat gluten acted as comparisons to identify and highlight unique zein functionality. A commercially available cheddar cheese and a plant-based cheddar-style alternative were also analysed as sample standards.

Analysis revealed that zein cheeses can display highly analogous behaviour to cheddar cheese. Specifically, samples containing 30% zein softened and exhibited increased viscous properties with increasing temperatures. These samples also showed comparable textural characteristics and stretchability, determined by texture analysis using their Texture Analyser affixed with a specifically designed stretching rig. This prototype also surpassed a comparative plant-based cheddar-style commercial product in each of these aspects. Overall, the observed properties of zein based cheese prototypes analysed here demonstrate that the concept of zein plant-based cheeses is extremely promising, with great potential for being inexpensive, sustainable products that provide the sensory properties that many people crave. Read more…

At Aristotle University of Thessaloniki (Greece), they used their TA.XT2 Texture Analyser to measure foam strength. A compression test (test speed 1.0 mm/s, distance 25 mm) was carried out by using a 25mm aluminium cylindrical probe (P25). The maximum force (g) was calculated from the resulting force–time curves. Milk foams used for preparing cappuccino coffee beverages have been studied by many researchers particularly focusing on the impact of various parameters, such as milk temperature, thermal treatment, composition, foaming method (temperature, pressure, nozzle type), on their quality.

On the other hand, studies referring to the foaming ability of plant-based beverages were lacking. Existing literature mainly concerns the study of foaming properties of protein concentrates or isolates of plant origin (e.g. soy, sesame) and not of their corresponding aqueous extracts, while the prepared foams have been mostly studied at room temperature by using different methods than those applied in everyday practice.

Based on the above, the objective of the present study was to develop a SSE-based extract and investigate its ability to form foams at two temperatures, 4°C and 65°C, corresponding to the conditions applied during the preparation of freddo cappuccino and cappuccino coffee drinks, respectively. Sesame seeds were previously subjected to two heat pre-treatments, i.e. roasting or blanching, aiming to study their effect on flavour and foamability of the final extracts. Chemical composition, physical and foaming properties of SSE extracts were compared with those of cow milk and a commercial soy beverage used by professionals.

The effect of gum addition on the foam properties of the SSE beverages was also evaluated. They concluded that Sesame seed (SSE) aqueous extracts present a potential as milk-substitute in foaming, previous roasting or blanching affected SSE extracts properties, foaming capacity and foam characteristics were affected by temperature, SSE extracts presented a foaming behaviour comparable to commercial soy beverage and SSE extracts foam stability was remarkably improved by xanthan gum addition. Read more... 

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

---

For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

To discuss your specific test requirements click here...