Swedish Plant-based Meat Analogues - Generation 2

Purpose and goal:

The aim of the project was to produce a healthier and more attractive second generation of plant-based, meat-like products based on an all-Swedish raw material, protein extraction and product processing. Improved healthiness and liking were achieved by fermentation. This was made possible by cooperation between two main Swedish stakeholders (Lantmännen R&D, Orkla Foods Sverige) and RISE.

Protein fermentation combined with enzymatic treatment of the protein concentrate resulted in removal of phytic acid thus greatly improving bioavailability of iron and zinc, and a decrease in oligosaccharide and starch content. Expected results and effects: Fermentation, extraction and extrusion was developed and upscaled to 100 kg scale and was proven to be efficient.

One of the stakeholders is currently preparing for large scale processing of pea protein and will utilize the project results.

Improvement of iron and zinc bioavailability is expected to significant effect on general health especially for women in reproductive ages.

Reduction of oligosaccharide content will significantly reduce the negative effects of legume protein such as stomachache. Approach and implementation:

The cooperation between two major commercial stakeholders (Lantmännen R&D, Orkla Foods Sverige) and a research institute provided a fast route to implementation. Frequent project meetings ensured efficient knowledge transfer. An open seminar at the end of the project further disseminated the positive findings from the project.

Involvement of food scientists, material and simulation specialists, microbiology experts and production engineers contributed to smooth progress in the project in all areas.