{"id":7266,"date":"2023-05-31T02:58:17","date_gmt":"2023-05-31T07:58:17","guid":{"rendered":"https:\/\/griffithfoods.com\/eu\/?p=7266"},"modified":"2023-09-21T06:16:43","modified_gmt":"2023-09-21T11:16:43","slug":"how-to-make-plant-based-protein-mimics-a-guide-for-processors","status":"publish","type":"post","link":"https:\/\/griffithfoods.com\/eu\/pl\/viewpoints\/how-to-make-plant-based-protein-mimics-a-guide-for-processors\/","title":{"rendered":"How to Make Plant-Based Protein Mimics: A Guide for Processors"},"content":{"rendered":"
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Vegan protein products are popping up like mushrooms in the supermarket these days. Some of them even actually are mushrooms\u2026 What are they made of? How are they made? Could we produce them at our company? Why do they often taste and look like meat or fish? Are they good for you? How to prepare them at home?…<\/em> Many questions arise, at the level of both processors and consumers. We will be covering all these questions and more along the articles of this blog. If you would have more, or other questions, don\u00b4t hesitate to reach out to us<\/a>. <\/p>

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Alternative Protein made easy for processors<\/em><\/strong> <\/h2>

Most plant-based or alternative protein products on the shelves at retailers look like meat or fish. They have a similar shape, colour and taste<\/strong> as the actual animal source they aim to mimic. That is no coincidence, as this is done to make it easier for both consumers and processors to switch from animal-based to plant-based sources of protein. <\/strong>In this first article we will focus on the ease of processing <\/strong>a good mimic, while in the coming entries, we will tell you how to make them delicious and increase the engagement of the consumers. <\/p>

Ease of switching to plant-based protein production<\/strong><\/h2>

Most of the plant-based alternative protein products currently offered these days often look like their animal-based meat or fish counterparts, because they are produced on the same type of industrial processing line <\/strong>as used for reformed meat or fish products. There is no need for other or more specialized equipment to produce plant-based protein mimics. Hence it can be made easy for processors to make the switch <\/strong>and start producing plant-based protein alternatives.  <\/p>

The next section will dive deeper into some details to clarify what would be needed from an equipment<\/strong> and recipe<\/strong> point of view when hoping or trying to produce mimics. <\/p> <\/div>

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The recipe<\/strong><\/h2>

When it comes to the recipe<\/strong>, different options are available to fulfill the consumer needs. For example, it is possible to avoid soy and\/or other allergens, or to increase the concentration of certain spices, herbs, or flavours to meet the local preference needs. In addition to taste<\/strong> and texture<\/strong>, the nutritional composition<\/strong> (determining the products nutri-score or traffic-light colours) can also be adjusted, within certain boundaries.<\/p>

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The first step for creating plant-based mimics is obtaining the right dry blend of necessary ingredients, which consists of: <\/p>