To replicate the sought-after 'meaty' feel, Hofmann biochemica | Red Ice TV
To replicate the sought-after 'meaty' feel, Hofmann biochemically engineers the structure of plant-based proteins. Specifically, the researcher processes pea protein, together with flavours and spices, to mimic the fibrous structure of meat.The protein 'dough' is forced into a 'specially designed attachment', while additional ingredients are added: chopped carrot, pea and wheat fibres, as well as oil and water.Conventional fat present in meat is replicated with a 'simple' oil in water emulsion, to which Hofmann adds vitamins and trace elements. Since the emulsion's fat content can be reduced 'significantly', the researcher says the plant-based steak is not only better for the planet, but better for consumers' health.
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