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5/30/2019

Past, Present and the Future of Plant-Based Meat

Dariush Ajami

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Conducted by U. Michigan’s Center for

Sustainable Studies, a leader in

independent, peer-reviewed LCA analyses

Pre-historyEarly Humans

Agricultural Revolution10K to 200 yrs ago700 Million humans

Industrial RevolutionLast 200 yrs7.7 Billion humans

Plant-Based Meat: A Path to a More Sustainable Future

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Eat What You Love

Removing the animal from the protein production chain simultaneously and

powerfully addresses four major problems attributable to livestock.

Beyond Meat: A Company Out To Change The World

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A Paradigm Shift In How We Define Meat: Composition Vs. Origin

Our scientists and engineers have uncovered the blueprint of animal-based meat and work to rebuild this structure directly from plant-based sources. Meat can be defined by its composition, not its origin.

PHYSICAL STRUCTURE OF MEAT:

PROTEIN 20-25%

MYOFIBRILLAR PROTEIN 60.5%

SARCOPLASMA PROTEINS 29%

CONNECTIVE TISSUE PROTEINS 10.5%

LIPIDS 2-5%

MINERALS 1%

WATER 72-74%

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❖ Muscle is composed of layers of myofibrils which

produce a fibrous structure that is the major

component of meat

❖ Connective Tissue is composed of two proteins:

collagen and elastin. These two proteins provide a

chewy texture to meat

❖ Fat marbling is created by adipose tissue which is fat

deposited within the muscles

❖ These components create a heterogeneous texture

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Plant Protein

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Plant Protein Sources:

❖ First generation

Soy- and Wheat-derived proteins

❖ Second generation

Pea, Brown Rice, Faba Bean, Lentil, Mung

bean, Rapeseed, Potato

❖ Third generation

Oat, Flax, Hemp, Moringa, Duckweed, Quinoa,

Chia, Grass,…

Algae, Mycoproteins, Ag Waste

Syn bio, Insects, In Vitro

Luis A Rubio, et al. DOI 10.1002/jsfa.6250

Protein functionality is affected by many intrinsicfactors:

Protein shape, size, amino acid composition andsequence, the distribution of net charges, the ratiobetween hydrophobicity/hydrophilicity, secondary,tertiary and quaternary structures of the protein as wellas the protein’s capacity to interact with othercomponents in the food system

Extrinsic factors affecting functionalities:

pH, temperature, moisture, chemical additives,mechanical processing, enzymes and ionic strength.

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Wash Soy Beans

Soak Overnight

Dehull

Boil for 30 min

Drain and Cool

Inoculate with Fungal

Fermentation

Wash Soy Beans

Soak in Water (5h)

Grinding with Water

Filter

Heat to Boil then Cool

Add CaCl2/MgSO4

Press

Mill Wheat

Knead to Make Dough

Wash to Remove Starch

Wet Gluten

Simmer

Early Meat Alternatives: Tofu, Tempeh, Seitan

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Spun Soy Isolate: Henry Ford’s dream to change the world

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Texturized Plant Protein

Texturized plant protein is produced by combining

ingredients and applying heat and pressure to texturize

a product in a continuous and uniform process

A) Dry mix-chemical cross linking

B) Screw profile

C) Residence time

D) Temperature

E) Pressure

F) Die design

G) Cooling rate at Die (for HME)

Shear Cell Device

University of

Wageningen

Texturized Soy

protein for Chicken

Application

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Color and Appearance

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Myoglobin, a hemeprotein-chromophore

complex found in muscle tissue, is the

dominant source of red color in animal meat.

Contrary to common belief, there is very little

animal blood (i.e. hemoglobin) remaining in

butchered animal meat.

A Natural color solution (Beet Juice) for red color

of raw plant meat:

Betalains from Beet:

Source of red color for raw color

Stability considerations:

Relatively heat stable

Weak O2 and light stability during shelf-life

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Flavor and Aroma

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Maillard ReactionLipid

Oxidation

Thiamine

Degradation

Reductones

Pyrroles

Furans

Alcohols

Aldehydes

Ketones

Thiols

Aliphatic Sulphur

compounds

Furans

Gas chromatography–

mass spectrometryImage fr. Mottram, J. Braz. Chem. Soc., 1998, 9(3).

Cooking food, develops flavor through chemistry of proteins/amino acids, sugars, fat/lipids

and other nutrients.

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How to Create Plant based meat?

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Understand meat

Replicate with plant-based ingredients

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With Clear Innovation Guardrails

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Simple, plant-based ingredients

• No GMOs

• No Soy

• No Artificial

ingredients

Better-for-you nutritionals Internationally compliant formulas

• Beyond Beef: 25% less sat fat vs.

80/20 beef

• Beyond Sausage 35% less sat fat vs.

leading pork sausage.

Mom-Approved…

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Pea Protein Texturized Pea Protein

Pork Sausage Beyond Sausage

Scanning Electron Microscopy

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Success Criteria for Emerging Plant ProteinsClean taste No Off-note or After-taste

Availability Low Supply Chain Risk

Competitive Price

Nutritional value (Amino Acid Profile)

Functionality

• Organoleptic Color, flavor and odor

• Kinesthetic Texture, mouthfeel, smoothness, grittiness, turbidity

• Structural Elasticity, cohesiveness, chewiness, adhesion, network crosslinking, aggregation, textruisability, fiber formation, extrudability

• Surface Activity Emulsification, foaming (aeration, whipping), film formation

• Hydration Solubility, wettability, water absorption, swelling, thickening, Gelling

• Binding Lipid-binding, flavor-binding

• Rheological Viscosity, gelation

• Enzymatic Coagulation, tenderization

• Synergy Complementarity, blendability

• Antioxidant Off-flavor prevention

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