Processing Methods for Developing Meat-Like Texture from Plant Protein Materials

What processing methods are ideally suited to develop meat-like fibrous texture from plant protein materials? Processing methods ideally used to develop this meat-like fibrous texture from plant protein materials are extrusion, directional freezing, and high-pressure homogenization. Extrusion is a process that uses a combination of mechanical force, heat, and pressure to induce plant proteins to form a fibrous texture. Directional freezing is a process that employs unidirectional freezing of a protein source material, such as a protein isolate slurry, to form a meat-like texture and often the setting of the structure by heat application. High-pressure homogenization is a process that uses high pressure to break down plant proteins into smaller particles, which can then be formed into a fibrous texture.

Soy protein is still the plant protein that delivers the most meat-like taste and texture. Since it has been used for decades now, a lot of research has been done and its texturization process has been further improved. Plant-based meats are products designed to imitate meat. While earlier products like tofu and seitan were meant to replace meat, newer products are trying to mimic its taste, texture, smell, and appearance. The global meat substitutes market size was valued at $5.41 billion in 2021 and is projected to grow from $5.88 billion in 2022 to $12.30 billion by 2029. This is a compound annual growth rate of 11.11% from 2022-2029.

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