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) .

It is estimated that by 2040, cultured meat and plant-based meat analogues will become the main sources of protein. Some of the key drivers for consuming meat alternatives is the protection of the environment and health. Food producers must take this into account and develop alternatives that will meet sustainability expectations throughout the supply chain. Thanks to their naturalness, yeast ingredients are a great option to answer sustainability concerns, offering meaty notes and quality protein to consumers.

A GROWING MARKET, BUT WHY?

Meat analogues that mimic the aesthetic qualities and organoleptic characteristics of various types of meat and meat substitutes are available in a wide variety of product categories.

Consumers are interested in this type of food for various reasons: environmental convictions, health concerns or because they are mindful of animal welfare. Soy proteins are the most widely used source of proteins, followed by grains, peas, nuts, legumes, mushrooms and insects.

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, therefore becoming flexitarians. They seek to balance the sources of proteins in their diet in order to prevent metabolic diseases or some cancers, or simply to reduce their meat consumption.

UNIQUE NUTRITIONAL COMPOSITION

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.

Around the world, meat brands are increasingly developing plant-based meat substitutes;i.e. Herta (Nestlé), Fleury Michon in Europe, Raised & Rooted (Tyson Food), HappyLittle Plants (Hormel) in the US and Jinzi Hamin China.

MEAT SUBSTITUTES’ CHALLENGES

Consumer expectation for meat analogues is substantial. They want the taste, texture and smell as close as possible to meat while keeping the same sensory experience. Food producers must find innovative organoleptic solutions while offsetting the perception of meat analogues as highly-processed food, when a short ingredient list, no additives and a clean label are expected.

YEAST INGREDIENTS – A PERFECT SOLUTION?

A natural 1 ingredientYeast extracts, inactive dried yeast and yeast-based flavours are obtained from fresh yeast. Yeast extract is yeast without its cell wall, for example. No chemical molecules are added during the manufacturing process of yeast ingredients specifying natural origin and clean label.

A wide range of flavours

There are multiple types of yeast extracts, each with its own characteristics that can build subtle aromas. Choosing a yeast extract and its intensity depends on the effect Mimic the taste, texture, and smell of meat required. Some yeast extract will add an intense umami flavour or specific meat notes. In a vegan meatball recipe, yeast can provide umami and brown grilled notes. In addition, yeast-based flavours can imitate the taste of red or white meat, build smoked, roasted or grilled notes and offers flavours like poultry in vegan formulations.

Masking off-notes

Food producers often use vegetable proteins to guarantee a product with a taste and texture as close as possible to meat. These proteins can bring undesirable notes which have to be masked. Some yeast ingredients are neutral in taste and perfectly suited for this use.

Improving the nutritional profile

Biospringer’s yeast protein is a complete, clean-flavored vegan protein from yeast fermentation. It is animal-free and has a high digestibility score (PDCAAS¹=1 andDIAAS²=1.02). It enables food producers to add good quality protein in vegan food without bringing off-notes.

Vegan ingredients

Yeast ingredients are free from animal components or derivates and are therefore perfectly adapted to develop vegan, vegetarian food. Some of them are available in an organic version. •

1 ISO/TS 19657, 2017: Definitions and technical criteria for foodingredients to be considered as natural

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