IFF extruded protein poised to shake up whole muscle plant-based meat alternatives production

09 Nov 2022 --- IFF aims to take ground meat burgers to the next level with its latest ingredient, a plant-based protein based on soy called SUPRO TEX, which is poised to accelerate growth in the alternative meat category.

IFF hails the texture and versatility of its new solution, which provides a very similar texture to chunky pieces of whole muscle animal protein in an easy-to-use format that does not require major capital investment for manufacturers to begin production.

The new 80% protein is based on soy protein, a complete, high-quality protein comparable in quality to animal protein.

Reimaging proteins
IFF stresses that, as a dry product, it eliminates the need for a cold supply chain, simplifying and reducing shipping costs and storage.

“What makes SUPRO TEX stand out in the plant-based space is – for the first time, meat alternative manufacturers can make tender, plant-based protein, whole muscle pieces or chunks without the need for major capital investments or a refrigerated supply chain,” says Michel Mellema, global innovation director at IFF.

“This is the latest from IFF’s Re-imagine Protein program, where we accelerate the development of breakthrough ingredients and technologies to meet the needs of our customers and consumers.”

“By combining science and creativity, we’re developing an end-to-end portfolio of plant-based solutions that pushes past traditional boundaries to change the way people eat,” he continues.

Plant-based trends
Today, consumers of plant-based meat alternatives are primarily motivated by their health and well-being, yet sustainability and ethical concerns are becoming increasingly important.

This is in line with Innova Market Insights’ Top Ten Trends for 2023, which highlights the evolution of the plant-based space. Trend # 4 is Plant-Based: Unlocking a New Narrative, which details how the rapid rise of the plant-based sector has, almost inevitably, hit some roadblocks, necessitating a refocus around consumer demands for high-quality, flavorful products.

The new 80% protein is based on soy protein, a complete, high-quality protein comparable in quality to animal one.No longer merely a mimic, green gastronomy will blossom as a standalone sector in 2023, giving brands significant opportunities to diversify and expand, notes the market researcher.

Because more than 40% of global consumers are highly interested in meat alternatives with the same taste and texture as animal-origin meat, SUPRO TEX was designed specifically to deliver a similar meat-eating experience that consumers crave.

“This is a paradigm shift,” adds Mellema. “We are expanding our offerings to more meat alternative players. Today, we have solutions and technical knowledge to support customers who use High Moisture Extrusion technology (HME), which is an excellent technology but not necessarily suitable for all meat alternative players. That is why we developed SUPRO TEX – a single, easy-to-use product that can deliver a similar texture to what HME products provide, but without major capital investments.”

Reproducing textured meat
SUPRO TEX offers multiple product design and formulation opportunities with its high-process tolerance, neutral flavor, and color.

Manufacturers can reproduce pieces of differently textured meats just by adjusting hydration levels and custom flavor systems.

“In a patent-pending process, soy protein is combined with other texturants to improve the firmness of the protein pieces after hydration,” explained Ulrik Madsen, culinary designer, IFF.

“Due to their unique composition, SUPRO TEX chunks retain their texture throughout manufacturing — without breaking apart when in a tumbler or simmering — compared to typical low-moisture extruded products.”

Flavors and colors are added during the product hydration process so they become evenly distributed and better absorbed among pieces.

Edited by Gaynor Selby

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