The secret ingredient for gluten-free plant-based meat

Scientists at the University of Greenwich and Heriot-Watt University in Edinburgh have investigated whether potato protein could be combined with fava beans to create the firm, fibrous structure needed to mimic meat.

Currently, wheat gluten is commonly added to vegan and vegetarian meat substitutes because it helps give products their characteristic chewiness. However, this makes the products unsuitable for people who have coeliac disease, or who are sensitive to gluten. The researchers therefore wanted to find out whether potato protein could be used as an alternative. Their findings have been published in the journal Food Hydrocolloids.

Mixing up the texture

The team combined fava bean protein with either wheat gluten or potato protein before putting the mixtures through a process known as high-moisture extrusion. This uses heat, pressure and mechanical force to reshape proteins into fibrous structures similar to those found in meat.

The researchers tested a mixture containing 75% fava bean protein and 25%& potato protein and compared it with fava bean protein alone and a mixture containing wheat gluten. They found the potato protein formed a particularly strong network with the fava bean protein.

Dr Parag Archaya, from the Bezos Centre for Sustainable Protein at the University of Greenwich, said, “The gluten version was softer and springier, but the potato protein version was still able to provide the structure required for a meat alternative.

“Fava beans are increasingly being investigated as a source of plant protein because they can be grown in cooler climates and contain high levels of protein.

“They’re still underused in the meat-free sector, which relies heavily on soy, pea protein and wheat gluten.

“Combining fava beans with potato protein could be the secret ingredient to more realistic plant-based meat.”

More work required for taste

Once texture was established, the researchers wanted to find out whether the potato and fava bean version actually tasted better. They say more work is needed in the flavour department.

Professor Stephen Euston, a food scientist from Heriot-Watt’s School of Engineering and Physical Sciences, said: “We used an electronic taste sensing system that could detect bitterness, astringency, umami and aftertastes.

“Unfortunately, while the potato protein version had a great structure, its taste is more bitter and astringent, and it left a stronger lingering aftertaste.

“Food companies would need to find ways of reducing the bitterness before this could be widely used in consumer products.”

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