Being a vegetarian or vegan, have you ever missed tasting meat or non-vegetarian food? You have been raised as a meat-eater but now you have turned to a plant-based diet! Do you miss eating meat? You do not have to miss eating meat anymore because food industry is now providing you with plant-based vegan sausages, burgers, nuggets and many more. These vegetarian products have taste similar to chicken, port, beef, prawns etc. Interestingly there are restaurants that are fully dedicated to meat alternatives with a focus on plant-based alternatives. Meat-free dishes are available in a variety of cuisines including Asian, Indian and Western. You are provided with new creations each day to relish and enjoy.
Vegetarians today are looking to increase the protein content in their diets and then there are non-vegetarians who gradually wish to shift to veganism. People at large are trying to cut down on meat for dietary or environmental reasons. This is one of the major reasons for vegan meat alternatives to enter the food market.
Animal cells are grown in the lab culture to create a piece of fake meat. Similarly, fungi-based meat alternatives are made using microbial cultures. Microbial proteins such as yeast can be ecofriendly, nutritious and tasty. According to a research study carried out at the Potsdam Institute for Climate Impact Research (PIK), Germany, replacing 20 per cent of meat with fungi-based meats could halve deforestation by 2050.
Vegan plant-based preparations
Food scientists are faced with three major challenges while developing a plant-based meat. These include appearance, texture and flavor. In order to resemble the animal proteins; plant-based proteins such as soybean, wheat protein, tempeh, pea protein etc. are added to the mock meat preparations such as burgers and sausages. Fermenting the root-like spores of certain fungi like mushrooms produces a protein-rich, flavourless food called mycoprotein, which is also used as a meat substitute.
When regular meat cooks, its appearance changes. The temperature of the pan or the grill or stove on which the meat cooks influences the protein structures. The protein breaks down, coagulates and contracts thus tenderizing the meat and making it firm. The distinctive meaty aroma and savoury flavor is precisely because of the Maillard reaction. And this helps replicate the same in plant-based meat products.
The fundamental difference between animals and plants is, the muscles present in animals. The elastic and springy nature of the animal muscles gives the meat a chewy texture. The plant cells on the other hand are rigid and un-flexing, which gives them a crunchy feel. To attain the chewy texture, wheat or pea protein is added to the plant-based meat.
A myriad of other additives are mixed to make the products look and taste like original meat preparations. For instance, to add the meat’s soft and juicy texture, refined coconut oil and palm oil are added. To give a ‘raw’ burger look, beet extracts are mingled. Soy leghaemoglobin produced by genetically engineered yeast is also used to create the ‘raw-look a-like’ burger.
Ingredients such as fava proteins, starches, flours, hydrocolloids and oils make the plant-based meat resemble the animal meat. Hydrocolloids, the non-digestible carbohydrates are used as thickeners, stabilizers and emulsifiers and gel-forming agents.
Vegan fish products
Amongst the plant-based products, algae are used as a protein source in the production of vegan substitutes for fish/sea food. Algae are eukaryotes that reside in water. There are micro algae and macro algae. Micro algae are single-celled organisms that can be seen only under the microscope. These are increasingly used as ingredients. Chlorella microalgae produce vitamin B 12 to some extent, which is found in animal products. The macro algae, which are visible to the naked eye, also act as a source of protein and dietary fibre.
Algae provide omega-3-fatty acids as value addition to the fish substitute. According to the water in which these algae grow; they contain trace elements such as zinc, iron, selenium, potassium and calcium. These also provide texture and flavor to the seafood look alike. A few examples of these food products include nori (Pophyria) in sushi, ulva lactuca, wakame, Irish moss are commonly used. Algae are suitable as fish substitutes because of their salty, grassy and nutty taste.
It is true that plant-based products are lower in calories and saturated fat than meat products. However, plant products are high in carbohydrates and fibre as compared to meat. Also, there can be high salt/sodium content in plant products.
Processing methods
These foods have to undergo an extensive processing to create the same texture and taste similar to chicken, pork, beef or other meats. The final characteristics of a product depend upon the processing technology. The two most common methods used are high-moisture extrusion and shear-cell technologies. Yet newer technologies such as 3D printing and cultutred meat are being refined.
The culinary science is turning creative. Mock meats are now freely available in Indian super markets. You have a choice of plant-based burgers, hot dogs, nuggets, deli meats, vegan chicken, mock tuna, fish sticks and many more. The future lies in these newly developed vegan delights.
Dr. Parul R. Sheth
Freelance Science Writer
Associated with NCSC
