Baker Perkins: New technology for the production of meat substitutes from whole grain pulses

在英国和其他地方，对富含蛋白质的肉类替代品的需求越来越大，这些替代品的外观、质地和味道都与真正的肉类产品相似。需求的增长主要是由消费者对肉类生产对环境影响的担忧推动的，导致许多人寻找在不影响营养或吃肉的美食体验的情况下减少肉类消费的方法。健康考虑和动物福利是采用植物性饮食的其他原因。2019年，英国植物性肉类替代品的销售额增长了18%，达到475m1 GB，而2015年至2019年，全球销售额的年复合增长率为7.1%，达到3.2bn2。植物蛋白(TVP)是制作植物性肉类替代品的方法之一，许多产品已经上市。低水分的TVP具有轻微的海绵状质地，用于一系列肉类产品，主要是食品行业，在添加到汉堡、香肠和即食餐中之前，TVP需要重新补水。高水分的TVP可以随时使用，使产品具有更坚固、更像肉类的质地，并可以作为自己餐饮的原料出售给餐饮店或消费者。目前的技术使用经过高度加工的分离蛋白来制作TVP。然而，许多这些产品含有不熟悉的成分，如甲基纤维素来改变质地，可能被归类为超加工，这两种东西可能会阻碍进一步的生长。这个项目将研究使用双螺杆挤出机技术的新工艺，这种技术将使高水分或低水分的TVP能够使用加工整个豆子获得的面粉来制造，而不是单独使用。它还将研究如何使用纯粹的加工技术或标签友好型原料来获得所需的一系列质地。英国食品业将从该项目中受益，因为它能够响应对环境友好和清洁标签肉类替代品的需求，使用可以在英国种植和/或加工的原料。这将增强食品供应链的韧性，并在未来肉类进口或国内生产中断的情况下解决人们对食品安全的担忧。此外，随着全球对这些产品的需求不断增加，英国食品加工和设备公司将从出口机会中受益。1坎塔尔世界小组通过Grocer2 Innova市场洞察--2019年12月肉类替代品趋势分析

There is increasing demand in the UK and elsewhere for protein-rich meat substitutes that have the appearance, texture and taste of real meat products. This growth in demand is driven primarily by consumer concerns about the impact of meat production on the environment, leading many to look for ways of reducing meat consumption without compromising on nutrition or the gastronomic experience of eating meat. Health concerns and animal welfare are other reasons cited for adopting a plant-based diet.This has seen UK sales of plant-based meat substitutes increasing 18% to £475m1 in 2019 while between 2015 and 2019 worldwide sales grew at a CAGR of 7.1% to £3.2bn2Texturised vegetable protein (TVP) is one of the ways of making plant-based meat substitutes and a number of products are already on the market. Low-moisture TVP has a slightly spongy texture and is used in a range of meat products, primarily by the food industry, where it is rehydrated before being incorporated into burgers, sausages and ready meals. High moisture TVP is ready to use and gives a firmer, more meat-like texture to the products and could be sold to foodservice outlets or consumers as an ingredient for their own dishes.Current technology uses highly-processed protein isolates to make TVP. However, many of these products contain unfamiliar ingredients such as methyl cellulose to modify the texture and could be categorised as ultra-processed, two things that could hinder further growth.This project will investigate new processes using twin-screw extruder technology that will enable either high-or low-moisture TVP to be manufactured using flours obtained by processing the whole bean, rather than an isolate. It will also investigate ways of achieving the desired range of textures using purely processing techniques or label-friendly ingredients.The UK food industry will benefit from this project by being able to respond to demand for environmentally-friendly and clean-label meat substitutes using ingredients that could be grown and/or processed in the UK. This will build resilience into the food supply chain and address concerns about food security in the event of future disruption to imports or domestic production of meat. Also, as the demand for these products is increasing worldwide, UK food processing and equipment companies will benefit from export opportunities.1 Kantar World Panel via The Grocer2 Innova Market Insights -- Meat Substitutes Trends Analysis Dec 2019