Novel production method for boosting texture and binding of Nordic plant-based meat [PlantBoost]

The plant-based meat market is expected to triple by 2027 due to; 1) a rise in protein demand (+50% by 2050); 2) increased concerns about environmental effects of meat production (14.5% of greenhouse gas emissions); 3) issues on animal welfare during husbandry and negative effects of meat (e.g. saturated fatty acids, cholesterol, etc.). While vegetarian and flexitarians lifestyle is increasing, consumers are becoming more demanding on the quality of the food they eat. For plant-based products to reach market acceptance by all consumers (vegetarian and non), Flowfood will contribute to this market development by: 1) mimic meat appearance with fibrous and layered structures; 2) enhance taste and experience to obtain red and juicy meat resemblance after cooking; 3) use healthy ingredients different from synthetic additives to provide binding and structure; 4) find alternative protein sources to soy that provide good texture without causing deforestation or emissions from long-distance transport. Flowfood aims within the project to R&D a new processing method to produce Plant-based products made of legumes, fermented proteins and other ingredients suitable for growing the Nordics. The new processing methods to be investigated and tested will utilize new mechanical plant meat production technologies in order to obtain necessary increased plant meat quality and plant based meats with new texturized properties. New texturized properties will allow for more differentiated plant based products with a closer resemblance to animal meat. The products should truly resemble high-grade seafood and meat cuts in terms of nutritional composition, taste and texture. Our innovative concept builds on novel formulations based on different plant proteins combined with fermented proteins and natural additives. This innovation will come as a result of an international business collaboration with different partners and suppliers in Norway, Denmark and Germany.

-

The plant-based meat analogue (PbMA) market is expected to triple by 2027 due to a rise in protein demand (+50% by 2050) and increased concerns about environmental effects of meat production (14.5% of greenhouse gas emissions), issues on animal welfare during husbandry and negative effects of meat (e.g. saturated fatty acids, cholesterol, etc.). While vegetarian and flexitarians lifestyle is increasing, consumers are becoming more demanding on the quality of the food they eat. For PbMA to reach market acceptance by all consumers (vegetarian and non), there is a need to: 1) mimic meat appearance with fibrous and layered structures; 2) enhance taste and experience to obtain red and juicy meat resemblance after cooking; 3) use healthy ingredients different from synthetic additives to provide binding and structure; 4) find alternative protein sources to soy that provide good texture without causing deforestation or emissions from long-distance transport. Our aim within PlantBoost is to R&D new methods to produce PbMA made of exclusively Nordic-grown ingredients that truly resemble high-grade seafood and meat cuts in terms of nutritional composition, taste and appearance. Our innovative concept builds on novel formulations based on Nordic proteins (e.g. potatoes, oats or pulses like peas or beans) and natural additives (e.g. beetroot, linseed flour, citric pectin, etc.). Protein fractions are first extruded into textured vegetable proteins (TVPs) and further processed with Twin Booster. This equipment is the only one in the world providing, in a continuous manner, fibrous slabs (i.e. thick and flat pieces of solids resembling steaks) instead of chunks as in current state-of-the-art high moisture extrusion. This innovation will come as a result of a collaboration between Flowfood and R&D suppliers such as Nofima, the German Institute of food technologies and SP Steel and lead raw materials suppliers such as Vestkorn Milling, Skjelfoss Korn, Lantmannen Cerealia or Nisco.