Why corn waste could be the key to improving whole-cut vegan meat

Plant-based meats have come a long way in the past decade, with impressive innovations from the likes of changemakers like Beyond Meat and Impossible Foods. And although a growing number of companies are working to perfect the taste, texture and experience of vegan meat offerings, the sector has experienced something of a plateau in recent years, primarily due to the challenge of replicating the texture and mouthfeel of certain traditional meats. Such as T-bone steak and chicken breast.

Although most meat substitutes currently available in grocery stores are made from textured vegetable protein (TVP) or wheat gluten, including burgers, nuggets and sausages, products similar to whole muscle meat have proven challenging due to the extensive processing requirements and custom equipment involved. .

out of the flesh

However, a research team in Ontario has made a breakthrough that could revolutionize the plant-based meat industry. The team developed a novel method to create meat substitutes that possess the same fibrous qualities as steak or chicken breast. Importantly, their approach relies on using existing physical and molecular properties of specific plant proteins and their interactions rather than relying on intensive processing techniques.

“We were looking at the market and we saw this opportunity to take a step back and use some basic ingredients like protein and starch … to combine them and create a new, whole-meat analog,” lead researcher Stacy Dobson, a PhD student in the University of Guelph’s food science department, said in a statement.

Using food waste to improve vegetarian meat

The key ingredient that provides the desired texture is zein, the primary storage protein found in corn. Zein can be isolated from corn gluten, an abundant agricultural waste product. Plant-based cheese products already use zein’s fiber-forming abilities successfully.

Dobson and his team recognized the viscoelastic and stretchable properties of zein and attempted to use them to create a fibrous system. By combining specific starches and proteins and subjecting them to “stretching,” they were able to create a meat substitute with a texture similar to cooked chicken and beef.

Jonathan Borba/Unsplash

To gain insight into the interactions between starch and protein and to study differences in the density of fibers in their samples, the researchers used the Biomedical Imaging and Therapy Facility (BMIT) and Mid-Infrared Spectromicroscopy (Mid-IR) beamlines at the Canadian Light Source. University of Saskatchewan.

“Canadian light sources are a fantastic resource,” said Dobson. “FTIR (Fourier Transform Infrared) spectromicroscopy is a very unique technique. It’s like you take a picture of your sample and then you go to see each pixel that makes up your picture.”

“They can tell you information about your sample. In our case, we were able to distinguish what happens around the fibers,” Dobson added.

Dobson and his team hope their findings will inspire further research and development by other scientists and companies. Their ultimate goal is to create affordable whole-muscle meat alternatives that better meet consumer expectations regarding texture.

Key to consumer acceptance

This breakthrough in plant-based meat could mark a turning point in the industry, offering consumers an option that closely replicates the texture of their favorite meats without relying on extensive processing methods.

According to a study conducted by MindLab, a consumer research firm commissioned by the Good Food Institute (GFI) that studies the drivers of purchase intent for plant-based meats, consumers consider taste and price the two most important factors when purchasing plant-based products.

adobe

Achieving price parity is critical to mainstream adoption because consumers are more likely to try a new plant-based alternative that is not significantly more expensive than its animal-based counterpart. However, to get there, plant-based foods face some hurdles, including the ability to achieve the same economics as the animal agriculture industry, which has been able to keep costs down because it has been slaughtering animals for food for decades. On a large scale with the help of government subsidies.

A 2021 report by investment firm Blue Horizon and business consultant BCG also noted that alternative proteins must taste and feel as good as the conventional foods they replace and cost the same or less.

“Achieving value parity comes down to scale,” Emma Ignaszewski, GFI’s corporate engagement project manager, previously told VegNews. “Making the plant-based meat supply chain more efficient and more resilient to risk can lead to lower costs for the manufacturer – and ultimately, more affordability for the consumer.”

Nicole Axworthy is news editor and cookbook author for VegNews DIY Vegan.