Creating the texture of flesh is no easy meat
Meat analogues have come a long way since the 1950s, but they have yet to replicate the unique texture of meat, according to vegetable protein specialist Tivall.
The Israeli firm, which invented the low-temperature wet extrusion technology behind FVP (fibrous vegetable protein), said the meat-analogue market in the leading eight EU Member States had tripled since 1996 as consumers increasingly tried to reduce their meat consumption.
However, manufacturers were still struggling to mimic the juiciness, succulence, bite and chewiness of meat, said strategic research and development manager Gil Arbel. "We've been working on new generation products combining soy and wheat protein and starch, but I'd say that while the appearance is very nice, the texture still isn't quite there."
The firm was now planning to extrude 'new' proteins such as canola, pea, lupin and potato and see if it could achieve some novel textures and flavours, said Arbel. "This market is very dynamic and innovative, so there is a lot of scope to try something new."
