Two burgers on a table next to a bowl of sauce, ready to be enjoyed.

Nutripro - Make It Sizzle - Inside the new plant-based proteins

November 16, 2022

They may look and taste like meat and poultry, but they’re made of 100% plants. Here’s a look at the ingredients that make these new options so appealing.

Protein

The proteins in these foods may come from soy, peas, mushrooms, potatoes, fava beans, brown rice, or other sources.

Colouring

Natural pigments from vegetable extracts, spirulina, and malt mimic the red hues of beef and pork and brown when cooked.

Juiciness

Plant-based oils may be added for juicy texture, flavour, and the appearance of marbled fat.

Binders

Egg whites can be used in non-vegan foods, but methyl cellulose (made with vegetable fibre) is an effective binder for vegan options.

Nutrients

Some recipes contain vegetables, nuts, and seeds, along with the vitamins, minerals, and dietary fibre they provide. Others even have vitamin B12, iron and zinc added to more closely resemble the nutrient profile of meat.

Flavour

Yeast extract may be added to enhance the savory umami flavours.

Allergy alert

Some meat alternatives may contain food allergens, so be sure to check with guests before serving.

CHEF'S SECRETS

• Choose products that don't contain artificial colours. Instead, pick products with pigments from vegetable extracts.

• Try to provide a complete protein. Soy offers all essential amino acids in sufficient quantities, but sources like pea should be combined with rice or wheat.

• Look for products made with 100% plant sources.

• Choose the products with the shortest list of ingredients.