Page 36 - FoodFocusThailand No.175 October 2020

SPECIAL FOCUS
SPECIAL FOCUS

Plant-based meat has become a mainstream
movement and experienced the rapid growth in
the market due to the consumers perceived as
healthy and environmentally friendly. Consumers
are seeking healthier food alternatives which driving
the high demand for meatless proteins.

Decoding the Success of

Plant-based Burger

Globally, the world’s biggest alternative burger selected modified starch and methyl cellulose as the binder. While Beyond burger
protein brands are controlled mostly by two chose more varieties of binders including modified starch, potato starch, cellulose from
companies – Beyond Meat and Impossible bamboo, methyl cellulose and maltodextrin.
Foods which manufactures the plant-based 4. Flavoring Agent For creating the perfect flavor and taste of plant-based burger.
“Beyond burger” and “Impossible burger”, Flavoring agents (e.g. yeast extract, cultured dextrose and natural flavors) are together added
respectively. These two brands have in the product.
aggressive growth and their products can be 5. Coloring Agent Color of burger is truly important whether raw burger or cooked burger.
found at many restaurant chains. This article The compound that gives ground beef such those colors is myoglobin. Myoglobin gives the
would cover the ingredients of these two red color in raw beef and become beautiful desired brown color of denatured myoglobin when
famous plant-based burgers and hopefully beef is cooked at high temperature. To mimic colors of beef burger, Beyond burger selected
would benefit to any producers who are natural red color from beet root extract and annatto. While Impossible burger used the secret
interested in developing this kind of product. ingredient called “leghemoglobin” known as leguminous hemoglobin found in the root of
1. Protein Plant-based protein both
protein concentrate (protein > 70%) and
protein isolate (protein > 90%) are crucial
ingredients. Beyond burger used multiple
protein sources from pea, mung bean, faba
bean and brown rice, while Impossible burger
used only soy protein as the protein source.
2. Fat Fat is importantly influenced the
tenderness and juiciness of burger. Both two
brands used the vegetable oils as the
ingredients e.g. coconut oil, sunflower oil
and canola oil.
3. Binder Burger made with plants
contained lower sticky saturated fat compared
with those beef burgers, it is hard to keep all รูปที่ 1 ลักษณะภายนอกของปมรากถั่วที่มีสารเลกฮีโมโกลบินอยู่ภายใน (ซ้าย) และภาพด้านในของปมรากถั่วเมื่อถูก
ingredients not falling apart while cooking ตัดเฉือน มีสีชมพูหรือแดงเข้ม (ขวา)
and eating. Adding binders is the trick for Figure 1 Legumes root nodules containing leghemoglobin (Left). When a nodule is cut open, the pink or red
color is appeared (Right).
making perfect plant burgers. Impossible Source: http://queensigem.ca/plantprotein.html
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