INGREDIENTS
How to develop meat analogues with yeast ingredients The meat substitute market is showing impressive growth. It was estimated at $13.3 billion in 2018, with a compound annual growth rate forecast at 7.9% for 2019-2024 (1).
I
t is estimated that by 2040, cultured
balance the sources
meat and plant-based meat analogues
of proteins in their
will become main sources of protein.
diet in order to
Mimic the taste, texture and smell of meat
required. Some
Some of the key drivers for consuming
prevent metabolic
yeast extract will
meat alternatives is the protection of the
diseases or some
add an intense
environment and health. Food producers
cancers, or
umami flavour
must take this into account and develop
simply to
or specific meat
alternatives that will meet sustainability
reduce their
expectations throughout the supply chain.
meat consumption.
Thanks to their naturalness, yeast ingredients
notes. In a vegan meatballs recipe, yeast can provide
Around the world,
are a great option to answer sustainability
meat brands are
concerns, offering meaty notes and quality
increasingly developing
protein to consumers.
plant-based meat substitutes;
umami and brown grilled notes. In addition, yeastbased flavours can imitate the taste of red or white meat, build smoked,
i.e. Herta (Nestlé), Fleury Michon in
A GROWING MARKET, BUT WHY?
Europe, Raised & Rooted (Tyson Food), Happy
roasted or grilled notes and offers flavours
Meat analogues that mimic the aesthetic
Little Plants (Hormel) in the US and Jinzi Ham
like poultry in vegan formulations.
qualities and organoleptic characteristics of
in China.
various types of meat and meat substitutes
Masking off-notes
MEAT SUBSTITUTES’ CHALLENGES
Food producers often use vegetable proteins
Consumers are interested in this type
Consumer expectation for meat analogues
texture as close as possible to meat. These
of food for various reasons: environmental
is substantial. They want the taste, texture
proteins can bring undesirable notes which
convictions, health concerns or because they
and smell as close as possible to meat while
have to be masked. Some yeast ingredients
are mindful of animal welfare. Soy proteins
keeping the same sensory experience. Food
are neutral in taste and perfectly suited for
are the most widely used source of proteins,
producers must find innovative organoleptic
this use.
followed by grains, peas, nuts, legumes,
solutions while offsetting the perception of
mushrooms and insects.
meat analogues as highly-processed food,
Improving the nutritional profile
when a short ingredient list, no additives and
Biospringer’s yeast protein is a complete,
a clean label are expected.
clean-flavoured vegan protein from yeast
are available in a wide variety of product categories.
Meat alternatives are no longer consumed only by vegans and vegetarians, which explains why the market is booming. A lot of consumers tend to change their meat intake and favour plant-based meat analogues,
fermentation. It is animal-free and has a
YEAST INGREDIENTS – A PERFECT SOLUTION?
therefore becoming flexitarians. They seek to
Yeasts contain proteins, free amino acids, carbohydrates, vitamins and minerals. Biospringer’s team of food technologists, flavourists and expert tasting panels ensure total safety and high quality while its culinary centre is dedicated to finding technical solutions for customers in line with the current natural, vegan, and clean label food trends.
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high digestibility score (PDCAAS¹=1 and DIAAS²=1.02). It enables food producers to add good quality protein in vegan food
A natural1 ingredient
UNIQUE NUTRITIONAL COMPOSITION
to guarantee a product with a taste and
without bringing off-notes.
Yeast extracts, inactive dried yeast and yeast-based flavours are obtained from fresh
Vegan ingredients
yeast. Yeast extract is yeast without its cell
Yeast ingredients are free from animal
wall, for example. No chemical molecules are
components or derivates and are therefore
added during the manufacturing process of
perfectly adapted to develop vegan,
yeast ingredients specifying natural origin
vegetarian food. Some of them are available
and clean label.
in an organic version. •
A wide range of flavours There are multiple types of yeast extracts, each with its own characteristics that can
ISO/ TS 19657, 2017: Definitions and technical criteria for food ingredients to be considered as natural 1
build subtle aromas. Choosing a yeast extract and its intensity depends on the effect
NOVEMBER/DECEMBER 2020 | FOOD REVIEW
Biospringer – www.biospringer.com
