Is plant-based meat the future of food? If yes, Why? Because of plant-based meat’s ability to deliver high-quality protein to the Post COVID world while demanding far fewer resources and generating far less pollution than conventional meat. 1.Challenges of PBMA in food product development 2.Recreating meat-like colour and flavour 3.Procurement and selection of plant-protein sources 4.Food supply chain To Read More : http://bit.ly/3vbzszz To Contact us: Website: https://foodresearchlab.com/ Contact No: +91 9566299022 Email: firstname.lastname@example.org
An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
CRITICAL CHALLENGES OF PLANT-
BASED MEAT ALTERNATIVES IN NEW
FOOD PRODUCT DEVELOPMENT
Challenges of PBMA in Food Product Development
Is plant-based meat the future of food?
If yes, Why? Because of plant-based meat's ability to
deliver high-quality protein to the Post COVID world
while demanding far fewer resources and generating
far less pollution than conventional meat.
Do food manufacturers face hurdles during the new
food product development process?
Let's take a few minutes to read this Food Research
Lab blog to know more about it.
The manufacturing of Plant-based meat alternatives (PBMA) includes three stages,
creating a meat-like structure, creating a meat-like appearance, and recreating a
Moreover, the selection of plant-protein sources and safety controls are vital for the
Production of PBMA.
The structuring process is the most fundamental PBMA manufacturing step, as it is
the foundation of meat-like texture formation.
However, these techniques can be categorized as either top-down or bottom-up
The significant feature of PBMA is the fibrous structure and texture
(1). The techniques used by the food manufactures as well as newly developed
procedures during the structuring process is different for various meat analogues.
(2). Top-down is widely accepted for commercial operations due to its robustness and
ability to produce a larger volume.
PBMA in Food
Mixing is one of the most dynamic steps in the
manufacturing process of PBMAs.
Plant-based meat substitutes are often processed,
transferred and packaged in a continuous process.
This is a struggle for products that are sticky and do not
Ingredients that degrade upon exposure to atmospheric
oxygen is another major hurdle.