Nutripro - Make It Sizzle - What guests want to know about plant-based proteins?

In response to a rising demand for sustainable, healthy ways to eat, new styles of plant-based proteins are popping up on menus all over the globe.

While people have been using grain to make the center of plate since the Chinese invented soy-based tofu in 200BC, products that capture the taste and texture of meat and poultry are more recent cooking innovations.

These advances come as many consumers are looking for ways to reduce their meat consumption. Whether they’re changing their eating habits out of concern for their health, the environment, animal welfare, or other reasons, people are actively looking for options when they’re dining out. The trend began in fast food, but these products are becoming widely accepted in different channels around the world, creating an exciting opportunity for today’s food service operators to expand their offerings and attract new customers. 

History of Meat Alternatives

People have been using grain to make the center of plate for a long time, but the products that recreate the look, taste, and texture of beef or chicken so closely are more recent cooking innovations.

•           200 BC. Soy-based tofu is invented in China by the Han dynasty.

•           535 AD. Use of wheat gluten as protein is recorded in a Chinese agricultural encyclopedia.

•           1800. Tempeh is made from fermented soybeans in Indonesia.

•           1877. John Harvey Kellogg develops meat replacements from nuts, grains, and soy to feed patients in his vegetarian sanitarium in the US.

•           1902. Dietitian Sarah Tyson Rorer publishes Mrs. Rorer's Vegetable Cookery and Meat Substitutes in the US.

•           1962. Marushima Shoyu K.K sells wheat gluten as “seitan” in Japan. It is imported to the US seven years later.

•           1985. Soy schnitzel is created in Israel and mushroom-based meat alternatives in the UK.

•           2015. Realistic raw-to- cooked beef alternatives become mainstream in consumer and quick service restaurant markets.

Anticipate the questions your customers will ask about these new foods so you can reassure them about their dining experience. 

I need my protein.

Most of these products are complete proteins, like soy or blends such as pea and wheat, offering all the essential amino acids and about the same amount of protein found in real meat¹. For a high quality protein profile, pick products containing soy, or protein blends such as pea with brown rice or pea with wheat.

I’ve heard that soy can cause health problems.

Soy is a common food since ancient times, and no available studies have linked it to specific health issues for humans. It may even help lower cholesterol and the risk of heart disease².

Are plant proteins enough to fill me up?

Yes. You won’t be hungry after eating these types of products. Because they’re made of plants, these foods usually have a higher fibre content than meat, and that helps people feel full³.

Some products specify that they don’t contain GMOs. What do they mean?

GMOs are usually the result of selecting a desirable gene from a microorganism and the placing it into a plant (like soybean, cotton or corn). The process has been widely used in global agriculture to improve crop yields by making them more resistant to insects, weeds and diseases. Regulatory agencies around the world including the European Food Safety Authority (EFSA) have concluded that authorized Genetically Modified (GM) crops and food ingredients derived from them are safe for human consumption. However, their use remains controversial. That is why most meat alternatives specify that they don’t contain ingredients derived from GMO crops.

These foods are highly processed. How healthy can they be?

The term "processed foods" is usually negatively perceived. However, foods are processed for many reasons, including making raw ingredients safer, more palatable, and easier to digest. Food processing can also minimize food safety risks, reduce food waste, increase shelf-life, increase the bio-availability of nutrients in some products, and create flavours.

Food processing, either conducted at home or in an industrial environment, may decrease the content of certain heat-sensitive vitamins. But the food industry minimizes these losses through controlled and often very fast processes and by restoring the original vitamin content after heat exposure. Finally, processing can also increase the nutritional value of  foods. For example, it enables us to eliminate anti-nutritional factors in pulses or to increase the digestibility of starch. In the case of plant-based meat alternatives, processes are what allow us to achieve a highly palatable texture, flavour, and variety. Without advances in food technology, it wouldn’t be possible to provide a nutrient profile and experience so similar to meat, which is what many.

What do chefs need to know about adding these new plant-based options to their menus? 

The adjustment may be easier than you think.

Stock your kitchen

When thinking about how to use these products, consider the application. Do you want to substitute directly for an item traditionally made with meat (such as a burger, sausage, or schnitzel) or just add minced protein to a sauce, omelet, etc.? Thanks to the many different formats available, you have lots of options.

Prep & setup

From a chef’s perspective, the great advantage of these products is that they are very simple to use. Kitchen

Organization can be pretty similar to your process for meat. However, avoid cooking these products on the same hob where you cook meat if you plan to offer them as vegetarian/vegan options.

Cooking & serving

Keep in mind that not everyone has tried meat alternatives before, so customers might be more critical than they are with “familiar” dishes. Just as you would with meat, don't hesitate to add flavours, seasoning, and herbs to complete and enhance the dining experience. You can also add mushrooms and onions to increase the umami flavour.

Let your creativity speak!

5 reasons to use meat alternatives in your kitchen

1. They give you an easy way to satisfy the growing number of consumers who want something besides meat.
2. They're quick and easy to prepare.
3. Their wide range of choices provide a blank slate for your creativity.
4. They contain protein and fibre, which helps nourish your consumers and satisfies their hunger.
5. Their familiar look and flavour lets you swap them into standard dishes without overhauling your recipes.

References:

¹ Marsh, K. et al. Protein and Vegetarian Diets. Medical Journal of Australia, 2013

² Simon, S. Soy and Cancer Risk: Our Expert’s Advice. American Cancer Society, 2019

³ Klementova, M. et al. A Plant-Based Meal Increases Gastrointestinal Hormones and Satiety. Nutrients. 2018