Fermenting plant-based foods is a popular way to create delicious, nutritious, and sustainable alternatives to animal products. However, it also comes with some unique challenges that require careful attention and innovation. In this article, we will explore some of the main difficulties and solutions for fermenting plant-based foods, such as:
Plant proteins are often less complete and digestible than animal proteins, which can affect the growth and activity of the beneficial microbes that perform fermentation. To overcome this, some plant-based foods are fortified with amino acids, enzymes, or other protein sources to enhance their protein quality and functionality. For example, soybeans are often supplemented with wheat gluten or rice bran to improve their texture and flavor when fermented into tempeh.
Plant-based foods are more prone to contamination by harmful bacteria, fungi, or toxins than animal products, especially when they are raw or minimally processed. This can pose a serious health risk and spoil the fermentation process. To prevent this, plant-based foods need to be properly cleaned, sanitized, and stored before and during fermentation. Some methods include washing with vinegar or salt water, blanching or steaming, adding antimicrobial agents like spices or herbs, and using sterile containers and equipment.
The pH level of plant-based foods affects their taste, texture, safety, and shelf life. Fermentation usually lowers the pH of foods, making them more acidic and sour. However, some plant-based foods have a naturally high or low pH that can interfere with the fermentation process or the desired outcome. For example, oat milk has a high pH that can inhibit the growth of lactic acid bacteria, while citrus fruits have a low pH that can make them too tart or bitter when fermented. To adjust the pH of plant-based foods, some techniques include adding acid or alkaline ingredients, buffering agents, or water.
I don't think that generalization is fair. I went to a conference where a professor did research about pH on meat vs plant-based meat. What she found is that the meat and plant-based meat's pH start about at the same level, but that over a period of a couple of hours, before the piece of meat is frozen and shipped, that piece of meat's pH drops fairly quickly because it is being fermented. So, for a customer like me shopping at a supermarket, I might conclude that meat's pH is lower even though it has already been previously fermented.
Plant-based foods have different sensory properties than animal products, such as color, aroma, flavor, and texture. These can change significantly during fermentation, creating new and diverse products. However, some changes may not be desirable or acceptable for consumers, especially those who are used to animal products. For example, some plant-based cheeses may have a strong or unpleasant smell, a chalky or rubbery texture, or a bland or bitter taste. To improve the sensory properties of plant-based foods, some strategies include blending different ingredients, adding cultures or flavorings, or modifying the fermentation conditions.
Plant-based foods are subject to different regulations than animal products, depending on the country, region, or market. These regulations may affect the labeling, safety, quality, or composition of plant-based foods, especially when they are fermented or claim to replace animal products. For example, some plant-based milks may not be allowed to use the term "milk" or have specific nutritional requirements, while some plant-based meats may face legal challenges or consumer backlash. To comply with the regulatory issues of plant-based foods, some solutions include following the relevant standards and guidelines, conducting rigorous testing and validation, or educating and engaging with consumers and stakeholders.
Fermenting plant-based foods is a complex and rewarding process that can offer many benefits for health, environment, and society. However, it also requires overcoming some challenges that can affect the success and quality of the products. By understanding and addressing these challenges, we can enjoy a wide range of delicious, nutritious, and sustainable plant-based foods that are fermented to perfection.
The advent of using biotechnology to make plant-based food is relatively new. I used to work with one of the early employees at Impossible Foods. I remember her mentioning joining a company that makes meat analogs and back in the day (~2010s) it sounded really weird. Regulatory does not change quickly, but as more and more of these food emerge and the importance of combating climate change by changing diet takes center place, you bet that there will be a playbook to understand these foods better.
One additional challenge in fermenting plant-based foods is achieving consistent results in terms of flavor, texture, and overall quality. Unlike controlled environments for traditional fermentation of certain animal-based products, variations in plant composition can lead to unpredictable outcomes. Factors like ambient temperature, humidity, and the specific strains of microbes used can impact fermentation time and end-product characteristics. Navigating these variables requires meticulous process optimization and continuous monitoring to ensure a reliable and reproducible product, providing consumers with a consistently enjoyable experience.
In addition to the mentioned challenges, some plant-based ingredients are prone to oxidation, which can affect the color, flavor, and nutritional quality of the final product. Protecting against oxidation during fermentation and storage is important.