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Final seminar 25th of October 2023 (online) >>

Aim

The project aimed to develop next-generation Swedish plant-based meat analogues, which are more nutritious and attractive than today's alternatives. The products will be the first to be based entirely on Swedish raw materials and the first to be completely processed and produced in Sweden.

Challanges

For today's plant-based meat analogues, there are a number of nutritional challenges. The bioavailability of iron and zinc is likely to be low, due to the presence of antinutritional factors, such as phytic acid. Oligosaccharides in legumes can cause abdominal pain and flatulence. The composition of amino acids is also limited to current processable proteins (soy, pea and gluten).

Some legumes used in today's meat analogues are grown in Sweden, but the protein extraction has so far not been carried out in Sweden, nor has the extrusion of the products.

Solution

In this project extrusion was used is combination with fermentation. Through fermentation, the nutritional quality can increase by reducing the content of antinutritional factors (e.g. phytic acid). The content of oligosaccharides can also be expected to decrease. Fermentation can also facilitate successful extrusion, by improving protein quality and reducing the starch content of protein concentrates. Another positive effect of fermentation may be a reduced off-flavour of extruded legume protein.

The project had an interdisciplinary approach and takes place in collaboration between industry and institute, which contributed expertise in food and materials science, food processing, nutrition, fermentation, simulation / modeling and product development.