Development of a Vegan Minced Meat Analogue with Mycoprotein

Abstract

The demand for products with alternative proteins that can replace meat continues to increase. One alternative protein is mycoprotein, which is produced by filamentous fungi. This master thesis was made at Mycorena in Gothenburg, a company that has developed their own mycoprotein product Promyc®, which has already been successfully used in several vegan food products.

The aim of this master thesis was to develop a vegan minced meat substitute using Promyc® as the main protein source. The goal was to obtain a mince of appealing texture, taste, aroma and appearance, comparable to other vegan products that can be found on the market. In the development, different hydrocolloids were tested. An initial recipe of the mince was developed to have as a baseline for the testing of hydrocolloids. To evaluate texture, texture profile analysis was made, first on the hydrocolloids in the form of gels, and later on the initial mince recipe with the different hydrocolloids. A focus group evaluation was also performed with the initial mince recipe. Based on the results, one hydrocolloid was chosen, and other improvements were made to the initial recipe. A sensory evaluation was performed to decide which of the two recipes (the initial or the improved version) that was most liked in terms of overall liking, liking of appearance, aroma, taste and texture. In addition, the nutritional composition of the two recipes were calculated.

There were not many significant differences seen in the analysis of the two recipes. However, there were some indications pointing to the improved recipe, which could be a first prototype of the mince product. This prototype would need further work before being launched.

Popular Abstract

Development of a Vegan Mince with Mycoprotein

Have you ever heard of mycoprotein? It is made by growing filamentous fungi into a fibrous network, called mycelium. This can act as a nutritious replacement for meat in vegetarian or vegan foods. The fibrous texture is perfect for mimicking meat and has been used in meat alternatives for over 30 years.

The consumption of vegetarian and vegan products has increased during the last years. Many want to reduce their meat consumption, due to animal welfare, environmental reasons, or health reasons. The alternatives found in the grocery store are many, but consumers still want more options that are cheaper, tastier and easier to cook. This is where mycoprotein products fit right in! Mycoproteins are bland in flavour, relatively cheap to produce and give foods great texture. They thus provide a good option for you as a consumer. Seen from a wider perspective, mycoproteins can help to reduce hunger worldwide. The number of people that are affected by hunger in the world has increased, despite the UN goal of zero hunger in 2030. Mycoproteins can be grown fast using simple equipment generating food to a lot of people.

This project aimed to continue to expand the product portfolio of mycoprotein products by developing a vegan minced meat alternative with it. It was made at a company called Mycorena, who has their own mycoprotein product. Currently, there is no vegan mycoprotein-based mince on the Swedish market, only vegetarian options that contain egg white. Think of all the delicious dishes that you can make with mince: tacos, lasagne, burger or perhaps a dumpling filling. Everyone should be able to enjoy those dishes! This is why a vegan, nutritious, mycoprotein-based mince is needed.

Sometimes, vegan foods are seen as less good in terms of taste, appearance and texture compared to meat products. A lot of focus in the development of the mince was therefore to give it a good texture and taste while still making it look appetising. All aspects of the product were evaluated by a panel, to get opinions and views of the product. A focus group study was made, where the participants tried different samples followed by a discussion of their opinions of them. A sensory evaluation was also made, where the panel ranked different samples in relation to each other based on which they liked the most. The texture was also evaluated using a texture analyser, a machine that can mimic chewing made in the mouth.

The project resulted in a vegan minced meat prototype that, potentially, could be launched in the future. The prototype is high in fiber and a source of protein, qualities that many look for in a food product. The prototype was believed to have better taste, smell, and was better liked overall compared to a soy-based product that was found in the grocery store. However, no difference could be seen in the liking of the appearance and texture in the comparison. The prototype could be tested and optimized further to give a product that is even more liked by consumers.

• author: Holmström, Klara
• supervisor: Juscelino Tovar
• organization: Food Technology and Nutrition (M.Sc.)
• course: KLTM05 20221
• year: 2022
• type: H2 - Master's Degree (Two Years)
• subject: Technology and Engineering
• keywords: Mycoprotein, Meat analogue, Product development, Food engineering
• language: English
• id: 9088049
• date added to LUP: 2022-06-16 11:09:18
• date last changed: 2022-06-16 11:09:18