Meat+Poultry - July 2020 - 68

INGREDIENT ISSUES

Starches assist with
improving the firmness
and bite of plant-based
hot dogs and sausages.

Ingredion

can be added to boost the protein content in
a formulation," he said. "All ingredients in a
meat alternative must work together to provide
the desired functionality, nutrition profile and
eating experience."
Pea protein has been gaining traction in the
alternative meat space. Suppliers offer many
varied formats.
"With functional attributes similar to soy,
it's a good choice for brands aiming to keep
major allergens off product labels," Machen
said. "Plus, it has the added attraction of a
more neutral flavor profile than soy."
Roquette America Inc., Geneva, Ill., offers
pea protein isolate with 85% protein and

textured pea protein. Textured pea protein
comes in several grades to help mimic the
sensory properties of various alternatives.
"Textured pea protein with 0.5- to 1-cm
particles can be ground to desired particle size
after hydration for meat-free burgers, sausage
patties, sausages, chicken nuggets, meat balls,
taco meat and more," said Chandani Perera,
principal scientist at Roquette.
A smaller particle size can be used in the
same applications without further grinding.
Roquette offers another grade with a softer
bite, which is good for pulled pork and
meat-free fillings for meat pies, samosas
and empanadas.
For those with the capabilities of highmoisture extrusion, pea protein isolate can be
used to create alternatives with muscle meat
texture, according to Machen. This includes
chicken- and beef-type strips typically made
with a single piece of meat that have long fibers.
Ingredion has protein concentrates and
isolates from pea, lentil and broad beans.
These proteins are typically used to add

	
				


	
	

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Meat+Poultry - July 2020

Table of Contents for the Digital Edition of Meat+Poultry - July 2020

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