Colour-changing tech for plant-based meat

Plant-based protein company v2food has revealed its new colour system for plant-based meats. The technology, known as RepliHue, will change the colour of plant-based meats through the cooking process, mimicking animal meat and creating a generation of ‘bleeding’ plant-based proteins.

Most plant-based proteins often remain the same colour prior to and following being cooked. RepliHue is designed to change colour at the same time and temperature as animal meat does, creating a more ‘normalised’ experience for those cooking with plant-based meats.

Raw RepliHue burger.

The product is derived from red algae and plants. The algae are produced sustainably, consuming carbon dioxide and using light for energy.

The technology was revealed at Sydney’s South by Southwest, an expo to spotlight innovation in technology. Audience members saw the cooking process and tasted samples of the product, presented by Chefs Miguel Maestre and Neil Perry.

Cooked RepliHue burger.

At the event’s ‘Discovery Stage’, v2food, alongside Australian food tech company Nourish, presented the following technology:

• v2food revealed RepliHue.
• Nourish Ingredients revealed Tastilux, a fat that will make plant proteins deliver the same taste, smell and experience as animal meats.

Tim York, v2food CEO, said RepliHue incorporates multiple advancements in the texture, flavour and colour of meat alternatives.

v2food has developed RepliHue solutions for beef, pork and chicken under the RepliTech science & technology platform, and is hoping to commence retail distribution in 2024. The technology co-invention and development of RepliHue has been conducted along with CSIRO, UTS C3 Facility and Lgem.