PlantPROMISE: Brabender and partners conduct research on meat analogues
Together with Wageningen University and other partners Brabender is working on the cost-effective and sustainable development of meat substitutes with improved market acceptance.
The continuous growth of the world's population is posing ever greater challenges for the supply of protein-rich food. For reasons of sustainability and animal welfare, the demand for food from alternative, mostly vegetable protein sources is also increasing.
In this context, meat substitutes such as sausages, schnitzels or burger patties based on protein from soy or other legumes as well as gluten are becoming increasingly popular. These can be produced using extruders as a texturising process. With the TwinLab-F 20/40 and the modular cooling die Brabender offers the ideal equipment.
Starting point: Process and product understanding for better acceptance
In terms of texture, taste and juiciness compared to real meat products as the main criteria for consumer acceptance of such analogues, there is still potential for optimisation on the market. This is due to the still lacking understanding of the relevant physical and chemical processes in the extruder and cooling die as well as the interrelation between processing and the quality of the end product.
This is due to the still lacking understanding of the relevant physical and chemical processes in the extruder and cooling die as well as the interrelation between processing and the quality of the end product.
Together with Brabender and other industrial partners, Wageningen University (Netherlands) has taken up this challenge and launched the PlantPROMISE (Plant PROtein Meat alternatIveS using Extrusion) project. This project is co-financed by the top consortium for knowledge and innovation 'Agri & Food' of the Dutch Ministry of Economic Affairs.
Develop new products, create standards
PlantPROMISE focuses on the development of new, high-quality meat replacement products, as well as on the creation of standards for quality and optimization of production. The focus is on improving the scientific basis for extruded meat analogues from different ingredients, the understanding of the physical-chemical processing in the extruder as well as product attributes such as texture, taste, juiciness, nutritional value and digestibility.
Together with the partners, the findings of the project will be used to develop meat analogues that provide a better consumer experience while pursuing a cost-efficient and sustainable approach. competitive technology and know-how in a value chain-spanning collaboration to translate fundamental findings into application understanding.
More information can be found in the PlantPROMISE brochure.