AAK has introduced AkoVeg 163-14, a coconut oil and insoluble fibre flake offering aiming to help manufacturers achieve the look and mouthfeel of traditional marbled meat.

The supplier of speciality fats and oils said the solution makes it possible for formulators to create a plant-based meat that contains less total fat and no cholesterol, while offering similar visual appeal and cooking attributes to traditional marbled meat products.

Fats and oils improve the overall functionality, taste and nutrition of plant-based meat alternatives, leading to consumer appeal and re-purchase.

With AAK’s patent-pending white particulate flakes, made with coconut oil and insoluble fibre, manufacturers can overcome formulation challenges and gain functional benefits.

The heat-stable solution maintains a white-marbled visual fat appearance throughout multiple heat processes. In plant-based sausages and other link applications, the fibre flakes can improve link firmness, facilitating a cleaner and more uniformed round slice.

Delayed oil release allows for fibre flakes to oil out when heated in the final cooked application, more closely mimicking traditional meat and contributing to overall flavour delivery, mouthfeel and appearance.

The combined fibre and fat flake reduces production time due to its seamless and easy-to-scale integration into the production process. AAK’s portfolio can also help manufacturers meet clean label demand – a critical concern in meat alternatives currently – with solutions that are 100% plant-based and non-GMO.

Andrea Weis, scientist at AAK USA, commented: “In plant-based marbled meats, pure fat solutions are prone to melting out under high heat conditions which result in voids”.

“Our AkoVeg 163-14 coconut oil and insoluble fibre flake present formulators with a solution to mitigate void formation across various heat processing stages, while simultaneously enhancing visual marbling for more authentic meat alternative appearances.”

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