A breakthrough in vegan food technology has emerged from the labs of Lund University in Sweden, which aims to enhance the appeal of plant-based meat offerings.
Researchers Karolina Östbring and Jeanette Purhagen have unveiled a new approach to manufacturing vegan alternatives that rival the taste and texture of traditional meat products, addressing a longstanding challenge in the plant-based food sector.
Unlike conventional methods that can yield rubbery textures in meat substitutes, Lund University’s research introduces novel combinations of raw materials to enhance the sensory experience of plant-based foods.
Additionally, the vegan food commonly found in supermarkets often relies on imported soy protein or other bean and vegetable-based ingredients. However, these products often lack the fibrous structure necessary to deliver the satisfying chewiness that consumers seek.
Östbring explained: “If, for example, you take mashed potato and fry it, your teeth go straight through, it is just soft and fluffy. When you chew meat, it is a totally different sensation. With the help of technology, we want to introduce chewiness into vegetable-based foods by imitating muscle fibres.”
The team’s work parallels advancements in cultivated meat and leverages plant proteins to mimic the intricate muscle fibres found in meat.
Recent evaluations of various crispy plant-based products showcased promising results, with one standout product capturing attention for its superior texture and taste.
Purhagen highlighted the importance of texture alongside taste and temperature in shaping consumer preferences: “This is generally referred to as the three Ts: texture, temperature and taste. Texture, or consistency, affects how much we like the food, just as much as taste, although we are not always aware of it. Both have to work.”
Central to the researcher’s methodology is the inclusion of an extruder, likened to a combined pressure cooker and meat grinder. This equipment plays a key role in producing meat analogues with elongated fibres, crucial for achieving the desired chewiness reminiscent of meat.
Despite its complexity, Östbring noted: “My goodness, it is the most advanced equipment we have in our machine hall. This is because there is an immense number of parameters that can be set at an immense number of levels. It means that it is tricky but wonderful when it works.”
A key breakthrough achieved by the Lund University team is a significant reduction in energy consumption, made possible by a novel approach that bypasses the need for energy-intensive drying stages. By introducing a protein solution rather than dry powder into the extruder, energy consumption is slashed by approximately 75%, offering a more environmentally friendly alternative to conventional methods.
In their quest for optimal formulations, the researchers have experimented with various vegetable proteins, including rapeseed, hempseed, yellow peas, chickpeas, broad beans, oats and gluten-rich residues sourced from agricultural and food industry byproducts.
The blend of protein and fibre-rich materials is paramount in achieving the desired mouthfeel, with hempseed emerging as a standout performer due to its exceptional texturing properties and palatability.
Combining hempseed with gluten has yielded promising results, producing a well-rounded flavour profile and satisfying chewiness that resonates with consumers. Notably, the use of industrial hemp underscores the potential for sustainable sourcing and use of byproducts, further bolstering the environmental credentials of the research.
While the Lund University team is not directly commercialising their findings, this approach has already garnered interest from several companies within the plant-based food sector.
© FoodBev Media Ltd 2024
World Beverage Innovation Awards – NOW OPEN FOR ENTRIES!
The awards celebrate excellence and innovation across the global beverage industry. Don’t miss out on having your innovations recognised on a global scale.
Deadline for entries 23 July – enter now!
Don’t get left behind
Start your free Foodbev magazine trial today and join thousands of fellow industry professionals in receiving food and drink trends direct to our business.
Click here to start your free trial
Your privacy We use small files known as ‘cookies’ to enhance your experience of the FoodBev website and analyse site-traffic. Read about how we use cookies or how you may control them in our updated privacy policy and cookie policy. If you continue to use this site, you consent to our use of cookies. Click the ‘OKAY‘ button at the top right of this panel to accept or click here for more information.