Culinology - December 2020 - 22
INGREDIENT trends
and mimic the eating experience of an
animal protein. Similarly, plant-forward dairy
alternatives lack the rich, creamy texture of
traditional dairy, and must be augmented with
a plant-based oil. Formulating with solid and
liquid oils can be helpful to attain the visual
qualities, cooking attributes and fatty texture
consumers desire. "
But competitive plant-based alternatives
must do more than mimic the attributes
delivered by fats and oils.
" To complete and enhance the full
formulation for plant-forward meat and
dairy alternative applications, we use
masking flavors and taste modulation to
create the right fatty flavor profiles and
build in mouthfeel with complementary
ingredients, " Ms. Peitz said. " Additionally,
formulators can achieve greater functionality
of fat systems by leveraging the enzymatic
interesterification process.
" The benefit interesterification provides
is a solid fat solution with targeted solid fat
and melting profiles at storage, cooking and
eating temperatures. These targeted solutions
are achieved through interesterification of
soybean oils, palm oils or lauric fats and
blends with different oils. Blending ingredients
help us expand the realm of possibility in
plant-forward product development. "
The challenge in formulating plant-based
meat alternatives is getting the details right.
" In plant-based meat alternatives, one of
the challenges that product developers are
facing is to create appearance of fat particles
in plant-based ground meat products that
provide similar visual appearance to that of
conventional ground meat products, " said
Vineet Jindal, PhD, customer innovations
manager of plant-based food for AAK
USA, Inc., Edison, NJ. " AAK has developed
particulates that provide similar visual
appearance to that of conventional ground
meat products. These particulates are
developed from coconut and palm oilbased products. "
Additionally, the appearance of ground
meat alternatives needs to be similar to
Thirty-seven percent of consumers who do not eat plant-based meat are open to trying the products, revealing there is
room for more household penetration, according to the market researcher Packaged Facts.
©Sundry Photography - stock.adobe.com
22 |
Culinology | DECEMBER 2020
Culinology - December 2020
Table of Contents for the Digital Edition of Culinology - December 2020
Culinology - December 2020 - 1
Culinology - December 2020 - 1
Culinology - December 2020 - 2
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Culinology - December 2020 - 4
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