Revolutionising Plant-Based Meat Alternatives
In the burgeoning market of plant-based meat alternatives, a significant gap has emerged. While consumers are increasingly driven by health and sustainability concerns, many plant-based products fall short in imitating the flavor, texture, and juiciness of real meat.1
This discrepancy has hindered wider adoption, plant-based meat sales declined more sharply than plant-based food sales overall, and surveys of lapsed consumers showed that plant-based meat products are largely not meeting consumer expectations, particularly in regard to taste, texture, and price.Consumers are left craving a solution that offers both the benefits of plant-based foods and the sensory experience of animal fatty tissue.2
Enter Mirror Tissue, a groundbreaking innovation from our team of experts , designed to bridge this gap. Developed by specialists in fat technology, Mirror Tissue is the result of extensive research into the characteristics of animal fatty tissue across various meat sources.
By analyzing both the micro and macrostructure of the intra and inter muscular fatty tissue from animals, we were crafted a product that mimics, looks and feels of the white animal fatty tissue and also delivers on taste and texture.
This novel product incorporates a sophisticated interaction of ingredients to emulsify and gelify vegetable oils, creating a matrix that potentially mimics the hardness, elasticity, and cohesiveness of animal adiposity.
Technically, Mirror Tissue stands out for its ability to maintain thermal stability, ensuring the product remains stable while releasing flavors and aromas during cooking. This stability is crucial for achieving the desired culinary experience. The design of the product is intended to have a texture remarkably similar to the animal’s adipose tissue, thus inviting you to test its tender mouthfeel. Moreover, Mirror Tissue could enhance the appearance of plant-based products by imparting a realistic marbling effect, crucial for visual appeal.
Alianza Team’s dedication to addressing consumer needs is evident in every aspect of Mirror Tissue. By leveraging polyunsaturated oils and biopolymeric matrices, they have developed a product that meets the expectations for plant-based meat alternatives. Suitable versions of Mirror Tissue potentially align with the clean label trend, appealing to consumers who scrutinize ingredient lists.
The versatility of Mirror Tissue is another of its key strengths. It can be seamlessly integrated into a wide range of plant-based products, from burgers and sausage alternatives to ground meat and ham alternatives. This adaptability makes it an invaluable ingredient for food manufacturers looking to innovate and differentiate their offerings in a competitive market.
Mirror Tissue represents a significant advancement in plant-based food technology. It addresses the core challenges that have limited consumer satisfaction and market growth in this sector. By providing a product that potentially mimics the sensory and visual experience of animal fatty tissue, Alianza Team has set a new standard for plant-based meat alternatives. We invite you to learn more about this revolutionary technology and explore how Mirror Tissue can elevate your product portfolio. Experience the future of plant-based meat alternatives with Mirror Tissue – where innovation meets indulgence.
Mirror Tissue was the winning technology in the plant-based innovation category at the most recent European ingredients fair Fi:https://www.figlobal.com/europe/en/whats-on/awards/previous-ceremonies.html
References
- Appiani, M., Cattaneo, C., & Laureati, M. (2023). Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review. Frontiers In Sustainable Food Systems, 7. https://doi.org/10.3389/fsufs.2023.1268068
- Good food Institute. (2024, April 15). State of the Industry Report: Plant-based meat, seafood, eggs, and dairy. The Good Food Institute. Retrieved July 26, 2024, from https://gfi.org/wp-content/uploads/2024/04/2023_State-of-the-Industry-Report-Plant-based-meat-seafood-eggs-and-dairy.pdf
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