What are the new ingredient and product ideas in alternative protein product research, development and production and how can a Texture Analyser be applied?
Alternative proteins are a growing field, driven by concerns about sustainability, health, and animal welfare. Here are some of the innovative ingredient and product ideas in the area of alternative protein research, development, and production and a typical academic reference to show how the Texture Analyser has already being applied:
- Plant-based proteins: Legume proteins (from lentils, chickpeas, peas, and soybeans), cereal proteins e.g. seitan and rice, seed proteins (hemp, sunflower, and pumpkin seed proteins and potato and corn proteins (extracted and concentrated for use).
Example: Plant based proteins as an egg alternative in cookies: using de-oiled sunflower meal and its protein isolate as an emulsifying agent - Mycelium and fungi-based proteins: Brands like Quorn use Fusarium venenatum, a naturally occurring fungus. Other companies cultivate mycelium (fungi's root system) to create meat-like textures.
Example: Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color - Algal and seaweed proteins: Microalgae such as spirulina and chlorella, are protein-rich and can be used as protein supplements or ingredients. Certain macroalgae or edible seaweeds also have potential as protein sources.
Example: Effects of pulses and microalgal proteins on quality traits of beef patties - Insect proteins: Cricket flour, mealworms, and black soldier fly larvae are examples. They're nutritionally dense and have a smaller ecological footprint compared to traditional livestock.
Example: Effect of compositions and physical properties on 3D printability of gels from selected commercial edible insects: Role of protein and chitin - Cell-based or cultured meats: Real meat/fish produced by cultivating animal cells in a controlled environment.
Example: Production of cultured meat from pig muscle stem cells - Fermentation-derived proteins: Precision fermentation using microorganisms like bacteria, yeast, or fungi that have been engineered to produce specific proteins (like casein or whey from milk). Whole-cell fermentation using microorganisms as the product themselves (similar to traditional tempeh or beer brewing). In addition, bacterial proteins from organisms like methylococcus capsulatus, used in products like the "FeedKind" protein for fish and livestock feed.
Example: Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis) - Hybrid/blended proteins: Combining plant-based proteins with small amounts of animal-derived proteins to create products that offer a balance between taste, nutrition, and sustainability or blending different plant proteins to achieve a more complete amino acid profile.
Example: Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends - Egg alternatives: Products derived from mung beans, aquafaba (chickpea brine), and other plant-based ingredients that mimic the function and taste of eggs.
Example: Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product - Dairy alternatives: Nut, legume, seed or grain milks, yogurts, cheeses, and ice creams made from almonds, oats, soy, cashews, peas, and more. Cultured dairy alternatives using microorganisms to ferment plant-based ingredients, producing vegan cheeses, yogurts, and other dairy-like products are also being developed.
Example: Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate - Gelatine alternatives: Agar (from seaweeds), pectin (from fruits), and carrageenan (from red algae) can replace gelatin in various products.
Example: Beneficial effects of Jerusalem artichoke powder and olive oil as animal fat replacers and natural healthy compound sources in Harbin dry sausages - Heme analogues: Used in products like the Impossible Burger to mimic the taste of blood in meat; produced using yeast fermentation.
With global demand for protein increasing and concerns about the environmental and ethical implications of traditional animal farming, the quest for alternative protein sources is intensifying. These innovations are just the tip of the iceberg, and the sector is likely to see even more diversification and innovation in the coming years.
Application of the Texture Analyser in alternative protein product development
Texture Analysers play a pivotal role in alternative protein research and development by ensuring product texture aligns with consumer expectations and industry standards. They measure essential properties like hardness and chewiness, enabling optimization of formulations for both texture and consistency. This analytical tool offers quantitative data for sensory evaluations, facilitates direct product comparisons with traditional protein sources, aids in understanding consumer texture preferences, and evaluates shelf life and the impact of storage conditions. Moreover, they enable a comprehensive competitor analysis to discern market positioning based on textural attributes.
Typical alternative protein product test and resulting graph
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.XTplusC 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.
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