EIT Food Activities

“The TASTE2MEAT project aims to meet protein needs by upcycling alternative plant proteins such as sunflower press cake and side streams from meat production. To create tasty meat alternatives and hybrid products that serve as sustainable protein sources, novel technologies such as electrostatic separation are used to concentrate plant proteins. High moisture extrusion is then used for the actual production of meat alternatives and hybrid products. Here, the primary focus lies on a high sensory quality. Taste and texture are the key factors when it comes to the consumer acceptance of meat alternatives. The main focus was on structure formation during extrusion and an appealing sensory profile of the products, as these are the decisive criteria for consumer acceptance. In this context, the optimal extrusion parameters as well as the flavour development depending on the ingredient combination were investigated. 3 recipes generated at 30%, 40% and 50% pea protein and 70%, 60% and 50% beef at 20% fat level. A representative consumer study with 200 panellists was conducted in Germany and the UK to evaluate the sensory characteristics, consumer acceptance and willingness to buy of the developed hybrid products. To characterise the taste profile of the products, a descriptive sensory test was conducted with an internal, trained sensory panel. Based on the results, further wet extrusion trials with optimised sunflower press cake took place, in which the texture, mouthfeel and appearance of the wet extrudates were optimised. Further product development of hybrid products and meat alternatives was carried out with the improved texture to optimise the sensory characteristics and appearance of the products.
This will support product development based on consumer preferences and market introduction in selected European markets. Further development is required to bring this process to mass, commercial markets. Obtaining a sufficient sample proved difficult to create samples for shelf-life validations and nutritional analysis”.