Plant-based meat progress

The plant-forward movement is increasingly gaining traction. The likelihood remains that most people will not become vegetarian or vegan—rather, people will reduce their animal protein intake because it’s good for them to do so. Technology will also help drive that transition. Continuous efforts in research and development by plant-based meat manufacturers in terms of aroma, texture and shelf life of these new products is taking place all over the world. Specific users of the Stable Micro Systems Texture Analyser are employing texture analysis to optimise their products:

Quorn Foods are paving the way for exciting new alternative chicken innovations

Impossible foods is working on whole muscle meat products

Meatless Farm announces collaboration with Equinom will reduce carbon footprint

Beyond Meat rolls out chicken tenders into US Retail

In the world of research, the following academic papers have recently been published that use their Texture Analyser as part of their meatless mechanical property assessment:

Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method

Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat

Beef flavor vegetable hamburger patties with high moisture meat analogs (HMMA) with pulse proteins‐peas, lentils, and faba beans