2 Flavor formation

Another important aspect of creating plant-based meat alternatives is replicating the complex flavor of animal meat, which is influenced by many factors, such as the animal's diet, age, breed, and cooking method. One of the main mechanisms of flavor formation in meat is the Maillard reaction, which occurs when amino acids and reducing sugars react under high temperatures and produce various aromatic compounds. To achieve a similar effect in plant-based meat alternatives, some ingredients that can provide amino acids and reducing sugars are soy sauce, yeast extract, maltodextrin, and caramelized onion.

3 Texture modification

The texture of animal meat is determined by the structure and interactions of the muscle fibers, fat, water, and connective tissue. To mimic the texture of meat, plant-based meat alternatives need to manipulate the structure and interactions of the plant proteins, fats, water, and other ingredients. Some of the methods that are used to modify the texture of plant-based meat alternatives are extrusion, high-moisture texturization, and fermentation. Extrusion is a process that uses heat, pressure, and shear to transform a mixture of ingredients into a continuous product with a fibrous texture. High-moisture texturization is a process that uses steam injection and cooling to form a gel-like matrix of proteins with a moist and juicy texture. Fermentation is a process that uses microorganisms to produce enzymes, acids, and gases that can alter the flavor, texture, and nutrition of the plant proteins.

4 Color development

The color of animal meat is influenced by the presence and oxidation state of myoglobin, a protein that binds oxygen and gives meat its red or pink hue. To imitate the color of meat, plant-based meat alternatives need to use natural or synthetic colorants that can react to heat, oxygen, and pH changes. Some of the natural colorants that are used in plant-based meat alternatives are beetroot juice, red cabbage juice, and annatto extract, which have different pigments and stability. Some of the synthetic colorants that are used in plant-based meat alternatives are caramel color, iron oxide, and titanium dioxide, which have different regulatory and safety implications.

5 Nutritional enhancement

The nutritional value of animal meat is mainly derived from its high-quality protein, iron, zinc, and vitamin B12 content. To match or surpass the nutritional value of meat, plant-based meat alternatives need to fortify their products with these or other nutrients that are lacking or deficient in plant sources. Some of the ways that plant-based meat alternatives can enhance their nutritional value are by using protein isolates or concentrates, which have a higher protein content and digestibility than whole plant proteins, by adding mineral salts or chelates, which have a higher bioavailability and solubility than plant minerals, and by adding vitamin B12 or other vitamins, which are not naturally produced by plants.

6 Sensory evaluation

The final step of creating plant-based meat alternatives is to evaluate their sensory attributes, such as appearance, aroma, flavor, texture, and mouthfeel, and compare them with those of animal meat. Sensory evaluation is a scientific method that uses human senses and perception to measure the quality and acceptability of food products. Sensory evaluation can be conducted by trained or untrained panelists, using different types of tests, such as hedonic, preference, ranking, or descriptive tests. Sensory evaluation can provide valuable feedback and insights for improving the formulation and processing of plant-based meat alternatives.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?