Plant-based Burger Patties
Obtain studies on the latest technological trends in the development of plant-based burger patties. The information will be used to identify new potential areas of innovation for a client in this space.
Plant-based Burger Patties
Processes and Techniques
- Based on a research study, one of the current challenges in producing plant-based meat revolves around the process and technology needed to duplicate the texture of real meat.
- Currently, several methods are being explored to address this challenge.
- This include improving methods to pull spherical plant proteins to transform them into string-like forms and to allow them to stick into each other like fibers.
- Another method is to grow cells from real meat such as cow tissues.
- Muscles from these tissues were then cultured and allowed to grow.
- Meat grown this way were found to be leaner than regular meat.
- The team is now experimenting with fat cells culture that can be grown and combined with the cultured muscle tissues.
- The study also mentioned that using " standard biotechnology and engineering techniques" could improve the process to make it more cost-effective.
- Majority of the meat substitutes that are currently in existence are formed from a combination of soy and wheat gluten that is commonly referred to as "texturized vegetable protein."
- This protein substitute appears as "thin and spongy patties."
- Brown food dye is often added to this ingredient to make them beef-like.
- Breading were also added if the target final product is a chicken nugget.
- Food scientists combine ingredients such as "soy sauce, mushroom extracts, or yeast extracts" to bring out the meaty umami taste.
- Givaudan, one of the key players in the flavor and fragrance sector has released a series of masking solutions that can mask the off-notes tastes of plant-based proteins such as soy, pea, fava, rice, oats, algae, and whey.
- The solution can be combined with the company's smart masking tool to protect the taste and the ideal texture of the products that will be made from these plant-based ingredients.
- The Lightlife brand recently released its refrigerated plant-based burger that uses ingredients such as "pea protein, coconut oil, and beet powder."
Proposed next steps:
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As our initial research provided a study on how to improve the process of producing plant-based meat, we propose to continue with the research to provide 3-5 additional insights that focuses on technological trends to improve the processes and ingredients used for the production of plant-based burgers or meat. We will focus on providing additional ingredients (particularly plant-based fats), techniques, or processes are being used to enhance plant-based burger patties after the basic extrusion process. We will start with academic research articles and journals in the fields of biochemistry or food chemistry published within the last 5 years. We will also look for industry research findings such as publications from Impossible Meat or Beyond Burger if available.
We also recommend undertaking additional research to provide 3-5 examples of restaurants that are already selling plant-based meat alternatives. For each restaurant, we will provide the name and their plant-based meat offerings.