Givaudan exec details new PrimeLock+ encapsulates for plant-based flavor, stability and fat reduction
22 Feb 2022 --- Givaudan has launched its patent-pending PrimeLock+, a vegan-friendly integrated solution that mimics animal fat cells in plant-based product development. Branded a natural ingredient that helps prolong shelf life and reduce fat, PrimeLock+ encapsulates protect and lock in both flavor and fat in meat-free burgers, sausages and meatballs.
“PrimeLock+ is a flavored matrix which contains 25% coconut oil encapsulated in a continuous matrix, which ensures that most of the coconut oil and flavor is retained during the cooking process,” Flavio Garofalo, global category director of savory and naturals, at Givaudan, tells FoodIngredientsFirst.
“When existing relatively high fat (10 to 15% or more) meat substitute products are cooked, a significant amount of oil is expressed from the protein matrix leading to a dryer mouthfeel,” he highlights. “PrimeLock+ solves this problem by encapsulating fat and flavor in a matrix that partially melts during cooking and delivers a fat and flavor impression during consumption.”
The new encapsulates protect the flavor and fat attributes in plant-based meats, releasing them gradually during cooking and consumption.“PrimeLock+ mimics animal fat cells, which are present in meat. Fat cells encapsulate and retain animal fat during the cooking process, bursting as the temperature rises, and partially releasing the fat that delivers juiciness. If the temperature rises too much, the majority of fat cells will burst, and this is why overcooked meat tastes dry.”
Recreating a juicy bite
The interaction between flavor, taste and texture is a key differentiator for plant-based products. However, maintaining juiciness can be challenging as a high proportion of oils are often released during cooking, causing a drier mouthfeel.
Givaudan developed PrimeLock+ encapsulates to protect the flavor and fat attributes, releasing them gradually during cooking and consumption.
“Givaudan’s innovation process starts by identifying the problem that needs to be solved. In this case, it was the dryness perceived while consuming a plant-based product,” comments Garofalo.
“This is followed by understanding how nature works – how would a burger remain juicy even as it reaches 60 to 70°C? Our food scientists then work on developing the technology to answer the challenge, inspired by nature,” he explains.
“Prototypes are born, which undergo a series of application tests and improvements that result in a product ready for scale up. Developing the process at large scale is the next step, and in this case, it requires investment in new equipment. During the process, we determine how novel the new product or technology is and apply for any necessary patents.”
Crafting the ideal marbled appearance
In addition to its organoleptic properties, PrimeLock+ helps raise a product’s visual appeal with a marbled, “fat-like” appearance.
PrimeLock+ allows a reduction of up to 75% of the fat and 30% of the calories while improving the eating experience.When formulated using this ingredient, the stability throughout a product’s shelf life is also improved, as PrimeLock+ separates flavors from proteins.
Furthermore, PrimeLock+ allows a reduction of up to 75% of the fat and 30% of the calories while improving the eating experience.
“Our portfolio of solutions is complemented by our growing network of protein centers around the world, where our experts in plant-based innovation co-create healthier, exciting plant-based products,” comments Jouet.
“We are pleased to welcome customers to the Zurich Innovation Centre Protein Hub and the Protein Innovation Centre in Singapore, as well as sites in other regions, to discover how PrimeLock+ and other innovative solutions and ingredients can help them create winning plant-based formulas.”
Plant-based canvas for innovation
The collective industry continues to make significant strides toward closing the gap between plant-based products and their meat counterparts. Innova Market Insights highlights “Plant-Based: The Canvas for Innovation” as its second Top Trend for 2022 set to take over product development.
Earlier this month, food-tech start-up Aqua Cultured Foods developed “calamari fries,” as its first commercial product from novel microbial fermentation technology.
While most plant-based meat analogs are currently using beetroot juice and color additives. Israeli marine ingredient start-up Yemoja unveiled its new red microalgae “Ounje” to infuse bloody juiciness to meatless burgers and steaks for an “authentic medium-rare experience.”
Elsewhere, Israeli food-tech pioneer Redefine Meat launched what was previously considered “technologically impossible” for plant-based meat – whole cuts of 3D-printed vegetable meat that “bleed” like traditional beef and lamb cuts.
On March 17, Innova Market Insights will host an in-depth webinar elaborating on the evolution of plant-based options this year. Attendees can register here.
By Benjamin Ferrer with additional reporting by Gaynor Selby
