What are the most innovative ingredients for creating plant-based meat alternatives?

2 Fat and flavor

Another important aspect of creating plant-based meat alternatives is to replicate the fat and flavor of animal meat, which contribute to its juiciness, mouthfeel and aroma. Some of the ingredients that are used to achieve this are coconut oil, palm oil, sunflower oil, canola oil and cocoa butter. These oils can provide the right amount of saturated and unsaturated fats, as well as melting points and textures. To enhance the flavor, some plant-based meat alternatives use natural extracts, spices, herbs, yeast, vinegar, smoke and salt. Some also use heme, a molecule that gives meat its characteristic color and iron taste, which can be derived from plants or genetically engineered microorganisms.

3 Binders and fillers

Another challenge of creating plant-based meat alternatives is to bind the ingredients together and form a stable structure that resembles meat. Some of the ingredients that are used for this purpose are starch, flour, gluten, cellulose, methylcellulose, carrageenan, xanthan gum and agar. These ingredients can provide different functions, such as water retention, gelation, elasticity, viscosity and texture. Some also add fiber, minerals and vitamins to the plant-based meat alternatives, to improve their nutritional value and appeal.

4 Color and shape

Another aspect of creating plant-based meat alternatives is to mimic the color and shape of animal meat, which can influence the consumer's perception and acceptance. Some of the ingredients that are used to achieve this are beetroot juice, caramel, paprika, turmeric, annatto and spirulina. These ingredients can provide natural pigments that can simulate the red, brown or pink hues of meat. To shape the plant-based meat alternatives, some use extrusion, molding, pressing or slicing techniques, which can create different forms, such as patties, nuggets, sausages or strips.