6/25/2023 0 Comments Food label expertPaleo’s Sanctorum, aware of the absorbability challenge, is proud that the start-up’s myoglobin provides ‘bioavailable iron’. “This is because these meat substitutes high levels of phytates, antinutrients that inhibit the absorption of minerals in the body,” explained study lead author Celilia Mayer Labba at the time. The researchers found that while many meat substitutes are high in micronutrients such as iron, they are often found in a form that cannot be absorbed Last year, research out of Sweden came to light questioning the bioavailability of micronutrients in plant-based meat analogues. Nutrition in current plant-based meat and dairy analogues is another sticking point. Improving nutrition with next-gen ingredients But achieving a ‘meat-like’ colour is important, and ‘very challenging’, too, he stressed.Īs Paleo claims its myoglobin is identical to the heme-binding proteins found in animals, the start-up says the ingredient can helps to mimic the colouring of conventional animal proteins. So that’s very clear,” co-founder and CEO Hermes Sanctorum told delegates at the event. “The most common phase that I hear when I have contact with representatives from the food industry is: ‘taste is king’. When added to a plant-based matrix, Paleo’s myoglobin can improve its colour – as well as its taste and nutritional value, we were told. GettyImages/LightFieldStudiosĬolour is an area of focus for Belgian start-up Paleo, which via precision fermentation technology, is making the heme-binding protein myoglobin (an iron-rich protein found in animal muscle) from yeast. “Particularly for plant-based meats and seafood, replicating the colour and the experiential profile that customers want when replicating traditional meat products is something we’re working on as well.”Ĭonsumer acceptance is not all about taste and texture, it's also about colour, say alternative protein experts. Colour, too, is critical in the purchase decision process. Seaweed can play a role here, in imparting ‘umami’ flavours in meat-free analogues, for example.īut it’s not just about taste, she explained at the Positive Nutrition Summit. Jessica Thorne, corporate affairs director at seaweed ingredients supplier OCEANIUM agrees that taste will forever be a key driver of plant-based uptake. “But there is still a lot of room for improvement,” said Janssen. Since that time, R&D efforts have served to improve taste and texture. They were eaten, but not ,” she told delegates at FoodNavigator’s recent Positive Nutrition Summit in London. “Ten years ago, the meat alternatives in the supermarket were not so tasty. Of course, much progress has been made in improving the taste and texture of meat and dairy analogues to date. “Taste and texture are two key components, which are important for consumers to rebuy plant-based or other alternatives,” according to Renske Janssen, project manager, protein technology at NIZO Food Research in the Netherlands. Within the organoleptic spectrum – ranging from taste and appearance to texture and smell – two are particularly relevant when it comes to consumer acceptance. The next generation of alternative protein innovators believe they have the solutions to overcome pain points in current plant-based offerings – if they can get to market. Meat- and dairy-free alternatives need to not only hit the mark on sustainability, but also on organoleptic profile, nutrition, and affordability. In the biodiverse Amazon rainforest, 70% of previously forested land is now occupied by pastures to accommodate the expansion of livestock production.īut achieving a true disruption of meat and dairy markets is reliant on consumer acceptance. Globally, livestock production contributes an estimated 18% of anthropogenic greenhouse gas (GHH) emissions, is a major contributor to water stress, and a key driver of deforestation. Substituting intensively farmed livestock with alternative protein production is a good move for environmental sustainability. Emulsifiers, stabilisers, hydrocolloids.Chocolate and confectionery ingredients. Carbohydrates and fibres (sugar, starches).
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