This paper is about the Chilean company "NotCo" and its product "NotBurger". It deals with the ingredients, the production of vegan meat substitutes and the nutritional values. In addition, the performance of a sensory triangle test is exemplified and its evaluation is discussed.
Due to the steady growth of the world's population and increasing wealth in developing countries, the demand for protein is rising. However, it is difficult to meet the demand for protein with animal protein alone. In addition, several customers attach great importance to their well-being and health, so they avoid eating meat for ecological, ethical and social reasons. On the food industry side, a trend is emerging towards the production of plant-based protein-rich products for human consumption. In the first quarter of 2020, sales of meat substitutes in Germany increased by 37% compared to the first quarter of 2019, from just under 14.7 thousand tons to 20 thousand tons.
For consumers to opt for the plant-based alternative, these products must mimic the techno-functional and sensory properties of animal products. In recent years, the offer from different manufacturers has increased and vegan sausages, hamburgers or chicken fillets are already widespread. As soy protein is increasingly rejected by consumers due to concerns about rainforest deforestation and genetically modified seeds, the number of products based on pea or wheat protein is increasing. Consumers are also increasingly turning their attention to other ingredients, which is why the trend is moving towards "clean labeling". Here, recipes are adapted so that as many, and ideally all, ingredients as possible can be found in the home kitchen. The aim is to counteract the reputation that substitute products are purely chemical and unhealthy foods. However, substitutes must have the same properties in texture, taste and color as the original ingredients. As this is often based on complex interrelationships, the substitution of methyl cellulose for flaxseed meal in a vegan hamburger will be considered individually in the course of this work. For this purpose, a sensory tasting including the recruitment of panelists and the presentation of samples will be developed.
Table of Contents
1. Introduction
2. The company „NotCo“
3. The product “NotBurger”
3.1. Formulation
3.2. Origen of the raw materials
3.3. Production process
3.4. General chemical composition
4. Modification
5. Sensory analysis
5.2. Realization of the tasting
5.3. Evaluation of results
6. Summary and results
Objectives and Topics
The primary objective of this report is to analyze the feasibility of replacing the artificial binder methyl cellulose with a natural alternative, specifically flaxseed meal, within the "NotBurger" vegan meat substitute, while assessing consumer perception of potential sensory changes. The project aims to contribute to "clean labeling" strategies in the food industry by adapting recipes to include only ingredients recognizable in a domestic kitchen.
- Analysis of plant-based meat substitutes and current market trends.
- Technical evaluation of "NotBurger" ingredients and production processes.
- Methodological design of sensory panel testing and triangle tests.
- Implementation of statistical quality control for recipe modification.
- Strategies for achieving "clean label" status in industrial food production.
Excerpt from the Book
3.1.Formulation
The hamburger recipe is free of lactose, eggs, soy and genetically modified organisms. Therefore, pea protein extrudates serve as the base. They are created by mixing water with pea protein powder in an extruder. This basic process is discussed in more detail in a later chapter of this report. More ingredients can be found in Figure 2.
Coconut oil and sunflower oil contribute to juiciness and fullness in the mouth. Bamboo and potato fibers, as well as methyl cellulose, ensure the cohesion of the dough. To bring the nutritional values closer to those of meat, chia, pea and rice proteins are added for a higher protein content. To achieve a meat-like color, a mixture of cocoa powder, beet powder and spinach powder is added. Finally, a meat-like flavor is achieved thanks to natural flavorings and yeast extract. The different ingredients for the same purpose can be explained by the complexity of the meat, since a specific property can only be achieved by several individual properties of the vegetable ingredients.
Chapter Summaries
1. Introduction: This chapter contextualizes the rising global demand for plant-based proteins and the industry push toward "clean labeling" to improve the health perception of meat substitutes.
2. The company „NotCo“: This section profiles the Chilean startup "NotCo," highlighting its innovative use of the "Guiseppe" artificial intelligence algorithm for rapid development of plant-based products.
3. The product “NotBurger”: This chapter details the specific formulation, raw material sourcing, production via extrusion, and the nutritional profile of the NotBurger.
4. Modification: The chapter outlines the strategic intent to replace synthetic methyl cellulose with flaxseed to move the product closer to a natural, "clean label" ingredient list.
5. Sensory analysis: This section describes the methodological framework for conducting a triangle test to ensure the natural substitution does not negatively impact the consumer's perception of the product.
6. Summary and results: The final chapter provides a synopsis of the research project, detailing the planned sensory panel recruitment and the statistical hypothesis testing required to validate the recipe change.
Keywords
NotBurger, NotCo, methyl cellulose, flaxseed, plant-based proteins, clean labeling, sensory analysis, triangle test, food extrusion, product development, vegan meat substitutes, food technology, consumer testing, ingredient formulation, sustainability.
Frequently Asked Questions
What is the core focus of this report?
The report examines the potential replacement of the synthetic additive methyl cellulose with natural flaxseed in vegan burger patties to align with clean label standards.
Which major themes are explored?
Key themes include plant-based food innovation, industrial extrusion processes, sensory evaluation techniques, and the challenges of achieving functional performance with natural ingredients.
What is the primary research goal?
The goal is to determine if the sensory attributes of the burger remain acceptable to consumers after the ingredient modification, validated through a triangle test.
What scientific methodology is utilized?
The study employs a standard triangle test methodology to detect sensory differences, accompanied by statistical analysis of the results to accept or reject the null hypothesis of "no difference."
What is covered in the main body of the work?
The main sections cover the company profile, the product composition, the technical requirements for raw material replacement, and the practical implementation of sensory consumer testing.
Which keywords best describe this research?
Essential keywords encompass plant-based substitution, clean labeling, sensory evaluation, and industrial product development.
How does the "Guiseppe" algorithm assist "NotCo"?
The algorithm allows the company to rapidly simulate and test combinations of thousands of plant-based ingredients to mimic the taste and texture of animal-derived products.
Why is methyl cellulose currently used in the recipe?
It is used as a binder to ensure the cohesion of the dough, providing the structure required for a hamburger-like patty.
What are the implications if the null hypothesis is rejected?
If the null hypothesis is rejected, it indicates that consumers could perceive a significant difference between the old and new recipes, necessitating a revision of the formulation.
- Quote paper
- Naomi Albiez (Author), 2022, The NotBurger. Meat Substitution by the Use of Methyl Cellulose, Munich, GRIN Verlag, https://www.grin.com/document/1306130
