SPECIAL SUPPLEMENT: Meat Alternative Trends and Technology - May 2022 - 16

INGREDIENTS
Completing the
protein chain
Chefs are moving beyond processed meat
alternatives and embracing fresh, whole foods
By Donna Berry
meatpoultry@sosland.com
A
16
fter actor Stanley Tucci lost his sense
of taste and smell following radiation
treatment for oral cancer, he
feared he would lose part of his heritage,
having grown up in a traditional
Southern Italian-American household
outside New York City where everything
revolved around food. Three years later, his
sense of taste returned, and he said it's actually
heightened. He is now focusing much of his energy
on food, with a " foodie " television series based
in Italy and a recently published memoir, aptly
titled " Taste. "
Neither vegan nor vegetarian, Tucci is
embracing the plant-based protein movement.
The caveat is, like for many other food enthusiasts,
he is incorporating more plant protein
through whole foods and not through processed
products formulated to look like hamburger or
chicken nuggets.
Tucci does this in a spaghetti dish featuring
a vegan ragu bolognese. Lentils are simmered in
water until tender. After draining, the legumes
are blended with chopped onions, carrots, celery
and chunky tomato marinara and cooked until
reaching the desired consistency.
COMPLETING PROTEIN
The challenge with lentils, like most plant proteins,
is they are not complete proteins. This means they
do not contain the nine essential amino acids in
the ratio the body requires. While lentils contain
a high amount of some essential amino acids, they
lack methionine, as do most plant proteins. This
makes methionine the limiting amino acid for lentils
and why lentils are considered an incomplete
source of protein.
Most plant proteins
aren't complete
proteins, which
presents a challenge
for recipe developers.
For this dish to be a complete protein -
something that should always be considered
when formulating with plant proteins - it needs
to contain other ingredients that have sufficient
amounts of the limiting amino acid. Traditional
semolina pasta is not a source of methionine;
however, use of egg-based noodles along with
the addition of some cheese should ensure the
dish has a complete protein profile. If the dish
must be vegan, then there are other specialty
pastas that may be used. One of the best vegan
sources of methionine is vital wheat gluten,
which is only lacking in lysine.
Animal proteins are complete, as are quinoa,
soy, most nuts and nutritional yeast. The latter is
2022 MEAT ALTERNATIVE TRENDS + TECHNOLOGY MEAT+POULTRY
Plant Food is Medicine, GSDesign - stock.adobe.com

SPECIAL SUPPLEMENT: Meat Alternative Trends and Technology - May 2022

Table of Contents for the Digital Edition of SPECIAL SUPPLEMENT: Meat Alternative Trends and Technology - May 2022

SPECIAL SUPPLEMENT: Meat Alternative Trends and Technology - May 2022 - 1
SPECIAL SUPPLEMENT: Meat Alternative Trends and Technology - May 2022 - 2
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2024
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https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
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