Partial replacement of meat by pea fiber

burgers, mince meat, pate, etc.

The pea is…

• perfectly adapted to the European climate
• a great source of iron and fibre
• an ideal supplier of essential amino acids like lysine, arginine and leucine
• not an allergen and therefore compatible for everyone
• a collector of nitrogen, what brings a considerable reduction of fertilizer consumption

Our major driver points:

Driven by a growing consumer passion for balanced nutrition, sustainability and animal welfare, the market for plant-based meat alternatives is expanding rapidly.

Consumers are globally increasingly interested in plantbased foods & beverages with 55% of global consumers now stating that their diet includes meals without meat or fish, although they’re not vegetarian or vegan.

Meeting consumers’ organoleptic and texture expectations for meat alternatives is a major challenge.

Our solutions are tailored, tried and tested to meet the needs of today’s complex plant-based formulations.

The use of pea dietary fiber and water for meat replacement in burgers and mince meat, pate, etc. products formulation was investigated in order to reduce production costs and to improve nutritional characteristics and cooking properties of burgers and products from the mince meat, pate, etc. without affecting sensory properties.

Our trials are success – we can offer 40-50 % of meat replace – without lost of taste and texture, most flavorful, that is a tastebud treat with every bite.

For example:

Lower fat (10% and 14%) ground beef patties containing inner pea fiber as dry powder or as part of a high fat mixture were compared to all-beef patties (10%, 14%, and 18% fat). Patties processed with pea fiber had improved tenderness and cooking yields and showed less change in thickness during cooking, but required longer cooking times to reach 71 °C compared to all-beef controls. Beef flavor intensity of pea fiber patties did not differ from 10% and 14% fat all-beef patties. Different forms of pea fiber usage produced similar patty properties. Use of inner pea fiber in lower fat beef patties improved tenderness and cooking yield, without negative effects on juiciness and flavor.