PET Food Processing - December 2021 - 37

FORMULATION
EMBRACING
alternatives
Protein alternatives
provide whole-muscle
sensory attributes in a
sustainable package.
By Jennifer Barnett Fox | petfoodprocessing@sosland.com
S
Sustainability has been called one of today's biggest challenges
and one of its biggest opportunities. In response
to messages of dwindling natural resources, consumers
are demonstrating a growing sophistication about
the topic of sustainability, according to The Hartman
Group, a Bellevue, Wash.-based provider of trends and
resource information.
For many, this translates into growing interest in
animal protein alternatives, with calls for transparency
regarding sourcing and production and questions
about the ethical and ecological impact of purchase.
Minneapolis-based Bühler states by 2050, it's estimated
an extra 265 million tons of protein will be needed to
meet the demands of the world's growing population.
Often less expensive than meat and more environmentally
friendly, plant-derived proteins possess a longer
shelf life and lower fat content. Consumers open to
adopting a vegan, vegetarian and/or hybrid (less meat
and more plants) diet for themselves are more likely to
provide a similar diet for a family pet - paying as much
attention to the ingredient list of their pet's food as they
do their own.
These products fit the bill of being sensorily acceptable
to an animal and its owner, despite humans and pets perceiving
smell and taste differently. Sustainable texturized
proteins possess a long shelf life and can be produced as
a meat substitute or meat extender in a variety of shapes,
colors and textures with the possibility of a wide range of
tastes using adjustments with added flavors.
Profile to build upon
Makers of texturized proteins strive to manufacture
products with a high protein content, neutral palatability
and functional properties to create a fibrous texture.
Produced by extrusion, the twin-screw technology often
used in its production provides manufacturers with parameters
that can be adjusted and optimized to obtain
specific product characteristics. This includes screw and
temperature profile, mechanical energy and the design
of the die.
Favorable characteristics when producing texturized
protein include a protein content that's usually higher
than 50%, protein quality and functionality that allows
protein to texturize, and particle size ideally between
100-500 µm - all with an end goal of producing a finished
product with the desired texture, shape, color and
taste. The range of natural plant proteins also provides
nutritional variety and presents an environmentally
friendly source of protein at less expense than meat,
poultry or fish.
Mix to combine
In the production of dry-textured protein, dry, proteinbased
ingredients of various functionalities and nutritional
compositions are mixed with liquids in a preconditioner
to densify the raw material and create a paste.
The high-moisture extrusion of plant-based proteins is
used to convert plant proteins into food products.
Bühler provides extruding processes that can modify
the molecular structure of plant-based proteins to meet
desired texture needs. Proteins made of soy, oilseed,
pulses, microalgae and insects can be premixed with
additional ingredients such as flours, food colorants,
flavorings, minerals and emulsifiers before being conditioned
and extruded. Bühler's new cooling die can produce
wet textured proteins from soy, sunflower, beans,
peas, gluten and other materials at a throughput of 500
kg per hour.
www.petfoodprocessing.net | December 2021 | PET FOOD PROCESSING 37
Appearance and
mouthfeel are the
primary goals when
manufacturing
texturized protein
in pet food.
©Brent Hofacker - stock.adobe.com
http://www.petfoodprocessing.net

PET Food Processing - December 2021

Table of Contents for the Digital Edition of PET Food Processing - December 2021

PET Food Processing - December 2021 - Intro
PET Food Processing - December 2021 - 1
PET Food Processing - December 2021 - 2
PET Food Processing - December 2021 - 3
PET Food Processing - December 2021 - 4
PET Food Processing - December 2021 - 5
PET Food Processing - December 2021 - 6
PET Food Processing - December 2021 - 7
PET Food Processing - December 2021 - 8
PET Food Processing - December 2021 - 9
PET Food Processing - December 2021 - 10
PET Food Processing - December 2021 - 11
PET Food Processing - December 2021 - 12
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PET Food Processing - December 2021 - 14
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PET Food Processing - December 2021 - 16
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PET Food Processing - December 2021 - 18
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https://digital.petfoodprocessing.net/sosland/pfp/pet-food-processing-december-2021
https://digital.petfoodprocessing.net/sosland/pfp/pet-food-processing-october-2021
https://digital.petfoodprocessing.net/sosland/pfp/pet-food-processing-september-2021
https://digital.petfoodprocessing.net/sosland/pfp/pet-food-processing-june-2021
https://digital.petfoodprocessing.net/sosland/pfp/pet-food-processing-march-2021
https://digital.petfoodprocessing.net/sosland/pfp/2020_12_01
https://digital.petfoodprocessing.net/sosland/pfp/2020_10_01
https://digital.petfoodprocessing.net/sosland/pfp/2020_09_01
https://digital.petfoodprocessing.net/sosland/pfp/2020_06_01
https://digital.petfoodprocessing.net/sosland/pfp/2020_03_01
https://digital.petfoodprocessing.net/sosland/pfp/2019_12_01
https://digital.petfoodprocessing.net/sosland/pfp/2019_10_01
https://digital.petfoodprocessing.net/sosland/pfp/2019_09_01
https://digital.petfoodprocessing.net/sosland/pfp/2019_06_01
https://digital.petfoodprocessing.net/sosland/pfp/2019_03_01
https://digital.petfoodprocessing.net/sosland/pfp/2018_12_01
https://digital.petfoodprocessing.net/sosland/pfp/2018_09_01
https://digital.petfoodprocessing.net/sosland/pfp/2018_06_01
https://digital.petfoodprocessing.net/sosland/pfp/2018_03_01
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