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. Origin of the raw materials
- 3.3. Production process
- 3.4. General chemical composition
- 4. Modification
- 5. Sensory analysis
- 5.1. Methodology
- 5.2. Realization of the tasting
- 5.3. Evaluation of results
- 6. Summary and results
Objectives and Key Themes
This project aims to analyze the substitution of methyl cellulose in NotCo's NotBurger, a plant-based meat substitute. The study focuses on the sensory properties of the modified product and compares them to the original.
- Substitution of methyl cellulose in vegan burgers
- Sensory evaluation of plant-based meat alternatives
- Analysis of the formulation and ingredients of NotBurger
- Impact of ingredient modifications on product properties
- Consumer preference for plant-based meat substitutes
Chapter Summaries
1. Introduction: This chapter introduces the growing demand for plant-based protein sources due to population growth and increasing health consciousness. It highlights the rise in popularity of meat substitutes in Germany and emphasizes the need for these alternatives to mimic the sensory and techno-functional properties of animal products. The chapter also discusses the trend towards "clean labeling" and the challenges of creating plant-based substitutes that are both appealing and perceived as healthy. The specific focus of the project—the substitution of methyl cellulose in a vegan hamburger—is established as a key area of investigation.
2. The company „NotCo“: This chapter profiles NotCo, a Chilean startup specializing in plant-based food products. It details NotCo's expansion into various markets and its inclusion of "NotMeat" in major fast-food chains. The company's innovative approach, using an AI-driven algorithm named "Giuseppe" to develop recipes, is discussed, highlighting its efficiency in creating plant-based alternatives that mimic the characteristics of animal products. The chapter also touches on a legal dispute regarding the use of the term "milk" for its plant-based milk product.
3. The product "NotBurger": This chapter provides a detailed overview of NotCo's NotBurger, emphasizing its environmental benefits compared to traditional meat burgers. The formulation of NotBurger is analyzed, focusing on its key ingredients (pea protein, various oils, fibers, and colorings) and their roles in achieving a meat-like texture, taste, and appearance. The chapter explains the rationale behind using multiple ingredients to mimic the complex properties of meat and highlights the absence of lactose, eggs, soy, and GMOs in the recipe.
Keywords
Plant-based meat substitutes, NotBurger, NotCo, methyl cellulose, sensory analysis, pea protein, vegan food, food technology, clean labeling, ingredient substitution, consumer preferences, sustainable food, artificial intelligence, recipe development.
Frequently Asked Questions: Analysis of Methyl Cellulose Substitution in NotCo's NotBurger
What is the main focus of this project?
This project analyzes the substitution of methyl cellulose in NotCo's NotBurger, a plant-based meat substitute. The study focuses on the sensory properties of the modified product and compares them to the original.
What are the key themes explored in this analysis?
Key themes include the substitution of methyl cellulose in vegan burgers, sensory evaluation of plant-based meat alternatives, analysis of NotBurger's formulation and ingredients, the impact of ingredient modifications on product properties, and consumer preferences for plant-based meat substitutes.
What is NotCo, and what is its role in this study?
NotCo is a Chilean startup specializing in plant-based food products, including the NotBurger. Its innovative use of AI in recipe development is a key aspect of the study. The company's expansion into various markets and its inclusion of "NotMeat" in major fast-food chains are also discussed.
What is NotBurger, and what are its key ingredients?
NotBurger is a plant-based meat substitute produced by NotCo. Key ingredients include pea protein, various oils, fibers, and colorings. The formulation aims to mimic the texture, taste, and appearance of meat while being free of lactose, eggs, soy, and GMOs.
What aspects of NotBurger are analyzed in this project?
The project analyzes NotBurger's formulation, the origin of its raw materials, its production process, general chemical composition, and sensory properties (through sensory analysis including methodology, realization of tasting, and evaluation of results).
What is the significance of methyl cellulose in NotBurger, and what is its proposed replacement?
The project investigates the potential replacement of methyl cellulose in NotBurger. While the specific replacement isn't explicitly stated, the study analyzes the impact of this substitution on the overall sensory properties of the product.
What methods were used to evaluate the modified NotBurger?
Sensory analysis is the primary method used. The study outlines the methodology, the realization of the tasting, and the evaluation of the results obtained from this sensory analysis.
What are the broader implications of this research?
The research contributes to the understanding of ingredient substitution in plant-based meat alternatives, the development of more sustainable food products, and consumer preferences within this growing market. The impact of "clean labeling" and the challenges in creating appealing and healthy plant-based substitutes are also considered.
What are the key findings of the study (summarized)?
The detailed findings are presented in the "Summary and Results" chapter of the full document. However, the FAQs provide an overview of the project's scope and the methods used to analyze NotCo's NotBurger and the impact of methyl cellulose substitution.
What are the key words associated with this research?
Plant-based meat substitutes, NotBurger, NotCo, methyl cellulose, sensory analysis, pea protein, vegan food, food technology, clean labeling, ingredient substitution, consumer preferences, sustainable food, artificial intelligence, recipe development.
- 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
