Measure the texture of alternative proteins

Texture is a pivotal parameter in the world of alternative proteins. As the sector strives to replicate the sensory attributes of traditional proteins, quantifying and understanding textural properties becomes paramount. Through rigorous texture analysis, researchers can gain invaluable insights into the complex interactions between ingredients, processing conditions, and final product attributes. This not only aids in refining product formulations to achieve desired mouthfeel and consistency but also ensures reproducibility and standardisation across batches, essential for scaling production and gaining trust in the global market.

Alternative protein products, whether plant-based, fungal, or lab-grown, aim to emulate the texture and mouthfeel of traditional protein sources, making texture analysis absolutely vital. The use of a Texture Analyser offers substantial benefits in this rapidly evolving sector:

• Replicating traditional textures: Alternative proteins frequently aim to mimic traditional meat or dairy products. Quantitative texture data aids in achieving similar firmness, chewiness, or juiciness, ensuring consumer acceptance.
• Optimising formulations: When pivoting from animal-based to plant-based or other novel protein sources, maintaining texture is a challenge. A Texture Analyser ensures that these new formulations provide a comparable or even superior textural experience.
• Quality control: Consistency is key, especially when introducing new products to market. Periodic texture testing can ensure that each batch aligns with set standards.
• Influence of additives and binders: Many alternative protein products use binders, gelling agents, or additives. Testing helps in understanding their role and optimising their quantities for desired textural outcomes.
• Process refinement: The method of production, whether extrusion, fermentation, or tissue culture, can influence the texture of the final product. Texture analysis assists in refining these processes.
• Sensory evaluation: Texture Analysers complement sensory panels by providing quantitative data on textural attributes. This data helps correlate objective measurements with sensory perceptions, aiding in product optimisation and the creation of ‘same-as’ sensory experiences when substituting meat products.
• Product comparisons: Texture Analysers allow researchers to compare alternative protein products with traditional counterparts. This information helps in identifying areas for improvement and fine-tuning formulations.
• Assessing cooking behaviour: The texture of protein products can change when cooked or prepared. Evaluating these changes is vital for providing cooking instructions and understanding product behaviour.
• Consumer preference studies: Texture Analysers play a role in consumer preference studies by providing objective data on the textural attributes preferred by consumers.
• Shelf life studies: As with all foods, alternative proteins may have textural changes over time. Through continuous monitoring, companies can assess product shelf life and understand the effects of different storage conditions.
• Competitor analysis: To carve a niche in this competitive market, companies may need to understand how their products stack up against others in terms of texture, facilitating potential improvements or unique selling points.
• Feedback for ingredient suppliers: Constant texture testing can also act as feedback for suppliers, ensuring ingredients like protein isolates, gums, or other components align with desired product specifications.

Employing a Texture Analyser in the manufacture and development of alternative protein products is pivotal in achieving products that resonate with consumers in terms of taste, mouthfeel, and overall eating experience. This scientific, data-driven approach ensures product quality, fosters innovation, and drives market acceptance in a segment where texture plays a decisive role.

Texture Analysers are versatile instruments capable of characterising a wide array of textural properties. As manufacturers aim to replicate the textural attributes of traditional animal-based proteins, understanding these properties is vital.

Here are the key texture properties a Texture Analyser can measure for alternative proteins:

By evaluating these textural properties, manufacturers can fine-tune the formulation and processing parameters of alternative protein products, ensuring they deliver the desired sensory experience that consumers expect.

From measuring the texture of Impossible Foods' plant-based beef to evaluating Dupont's whipping creams and Ingredion's spreadable products, the Texture Analyser delivers flexible, reliable solutions for alternative protein applications. It helps ensure product consistency and quality control across manufacturing.

With deep expertise in meat and fish texture analysis, we’re well equipped to support innovation in the alternative protein sector – just ask our customers.

Exponent Connect software includes a comprehensive range of test methods for alternative protein products, all instantly accessible at the click of a button. We streamline your texture testing process, ensuring faster access to methods and ready-to-use analysis files for your product properties.

As global demand for protein rises and concerns mount over the environmental and ethical impact of conventional animal agriculture, the search for sustainable alternative protein sources is accelerating. Current innovations represent only the beginning—continued diversification and technological advancement are on the horizon. Achieving the right texture in your product could be the key differentiator in this evolving landscape.

As global demand for protein rises and concerns grow over the environmental and ethical impact of conventional animal farming, the search for viable alternative protein sources is accelerating. Current innovations represent just the beginning—this sector is poised for rapid expansion and diversification. Achieving the right texture could be the key to setting your product apart.