Extrusion-processed plant proteins mimic the attributes of real meat
Consumer preference is shifting toward plant-based meat substitutes perceived to be healthier for people and the planet. Meat analogs present an opportunity for food manufacturers, but they can be challenging to produce in order to deliver pleasing taste and texture.
Protein contributes to the overall properties (appearance, texture, mouthfeel, juiciness, etc.) of red meat, poultry and fish. Much of the functional characteristics of meat are due to its myofibrillar proteins. The unique properties of meat proteins cannot be easily replicated by any other native protein from plant sources. It is possible, however, using extrusion processing or a new technique called shear cell technology, along with creative formulations, to transform plant protein and create a product that imitates the appearance, texture, color and taste of real meat.