Meeting consumer demand for tasteful plant-based protein products through development of high quality clean label "burger" patties

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This project will explore novel compositions of plant-based ingredients to create a "burger patty" product thatprovides good sensory appeal, utilizes certified organic ingredients, exhibits a clean label and a marketcompetitive nutritional profile particularly regarding protein content. This project will involve innovativeingredient selection, formulation, prototype testing and sensory analysis. Innovative formulation design andtesting will identify novel plant protein blends (such as pumpkin protein and hemp), that provide better flavourdelivery compared to common pea protein as well as ingredient blends for binding and moisture retention toimprove texture. We will maintain a sodium level in the product that is lower than that in current commercialproducts via novel "clean" ingredient blends of mushrooms, spices and vinegars. We will work toward a highfibre claim via addition of black beans, oats and/or chicory root inulin. The total protein content of the productprototypes will be determined using a Dumas Nitrogen Analyzer. Three prototypes will undergo sensorytesting to determine consumer liking as measured using a 9-point hedonic scale and compared to an alternativeprotein burger that is the current market leader.