New techniques allow for extensive use of high moisture texturised vegetable protein
Givaudan, a flavour and fragrance company, has announced a new approach to transform the taste experience of meat substitutes created from textured vegetable protein, a type of protein used extensively in plant-based meat alternatives.
Conventionally, flavour has been added after the texturising process, producing an intense but short-lived experience. Adding flavour during or before texturising is not commonly done because the flavour affects the texture of the product, and the flavour performance is affected by the texturisation process.
Dr. Flavio Garofalo, global category director, savoury flavours and natural ingredients, Givaudan, explained: “Givaudan has studied how to best flavour high moisture texturised protein, and has developed strategies to maximise performance and produce a much longer lasting authentic meat flavour which, when combined with post-texturising marinating, transforms the taste experience of plant-based texturised vegetable protein.”
Developed as part of Givaudan’s extensive programme in protein, these advancements have been the result of many hours of research, trial and learning, where even minute changes in flavour composition, water or temperature can have a dramatic effect on the end result.
Textured vegetable protein, typically soya, has long been a staple of meat substitutes with the texture created by transforming the globular vegetable protein into long fibres that are typical in meat.
“Vegetable protein’s globular format is transformed into longer fibres to produce a meat-like texture by extrusion, essentially a kneading process similar to that of bread making. This has been successful in terms of texture, but not so much in terms of taste,” Dr. Garofalo added.
“It is almost as much of an art as a science. In addition to great flavour, there is also texture and mouthfeel to consider, and we have developed the whole package.”
This new flavour technique is supported by skilled and knowledgeable food scientists who can create the optimum texture and appearance for applications such as meat free chicken pieces, nuggets, burgers and other applications for high moisture TVP. It is an offering from Givaudan for customers looking to give consumers the best-tasting meat alternatives available.
