Plant-Based Protein Challenges
Plant-based “meats” are made by layering plant-based fats, binders, fruit- and vegetable-based colors and flavors together to yield flavorful protein that can be turned into burgers, meatballs, nuggets, and even seafood. According to some sources, 30% of the meat market today will change over to plant-based foods. Yet crafting products that taste great without meat means overcoming the following problems:
- off-flavors
from soy- or pea-derived proteins
- lack of
color and flavor
- avoiding
artificial ingredients
- issues
with binding and moisture
- high sodium
levels
- keeping
results hypoallergenic
How Sunsweet Ingredients can help
High in antioxidants, sorbitol, fiber, and desirable acids, and made from the D’Agen prune plum, Sunsweet Ingredients are key assets in the plant-based formulator’s toolbox. The natural bright acidity of prunes can also draw out flavors, enabling better flavor with less added sodium and other seasonings. Adding as little as 1-3% of one of the following ingredients to a recipe can solve multiple problems.
Dried Plum Powder
- adds natural caramel color
- adds fiber
- helps with binding
Prune Juice Concentrate
- retains moisture
- adds natural caramel color
- helps mask off flavors
- boost caramelization/Maillard reaction (for grill marks, etc.)
- helps reduce added sodium and seasonings
Fresh Plum Concentrate
- retains
moisture
- helps
mask off flavors
- boost caramelization/Maillard
reaction (for grill marks, etc.)
- helps
reduce added sodium and seasonings
Dried Plum Puree
- retains
moisture
- helps
with binding
- adds
natural caramel color
- helps
mask off flavors
- boost
caramelization/Maillard reaction (for grill marks, etc.)
- helps
reduce added sodium and seasonings
Prune Bits / Prune Paste
- retains
moisture
- adds
fiber
- helps
with binding
- adds
natural caramel color
- helps
mask off flavors
- helps
reduce added sodium and seasonings
For more ideas, see: