Bunge Loders Croklaan (BLC) has created a range of plant-based fats that are designed to mimic the sensory characteristics of meat.
The company will showcase plant-based burgers infused with its palm- and shea-based fat systems at Fi Europe next week.
BLC said that both fat systems “boast the ability to deliver more bite, a juicy mouthfeel and full flavour”.
According to Euromonitor International, 24% of surveyed consumers globally are trying to cut down their meat intake, driving sales of global meat substitutes to $19.5 billion in 2018.
“A significant number of European consumers are adopting a version of the vegan or flexitarian lifestyle,” said Feike Swennenhuis, marketing director for BLC Europe. “Still, they insist on not missing out on that sensation of biting into a succulent beef burger and are seeking sustainable meat alternatives that can deliver the same eating experience.
“Fat, especially derived from beef, is the key contributor to flavour. We succeeded in recreating this sensory experience with high-quality plant-based fats.”
BLC said the two products demonstrate capabilities for improving parameters such as firmness, cohesiveness, springiness, and potentially reduce the need for adding emulsifiers, gum-based texturisers, salt and other flavour enhancers.
“Our specialty palm and shea fat products can produce that palate-appealing melting fat behaviour and meat fat-like texture to burger analogues, providing an all-around better mouthfeel,” said Renee Boerefijn, director of innovation for BLC Europe.
From a nutritional perspective, both fats are non-hydrogenated and contain no trans fats. Both palm and shea contain more saturated fat in comparison to rapeseed oil or sunflower oils, but less than animal fat.
© FoodBev Media Ltd 2020
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