The Next Wave in Gluten-Free, Clean Label Meat and Cheese AnaloguesThe Need: In the ever-evolving landscape of plant-based protein alternatives, the demand for gluten-free, clean label options that authentically mimic the textural properties of traditional meat and cheese products is at an all-time high. Current analogues, despite advancements, fall short in cohesiveness and viscoelasticity, leaving a critical gap for a solution that satisfies consumer preferences for both texture and ingredient transparency. The Technology: Introducing a groundbreaking gluten-free, clean label plant protein composition, carefully crafted to meet the stringent demands of the modern market. This innovative formulation combines pea protein, vegetable oil (olive oil), corn zein, rice starch, and an aqueous, alkaline, divalent cation (calcium hydroxide) to deliver unparalleled viscoelasticity and cohesiveness. With the plant protein content at 50% w/w of dry ingredients, this composition revolutionizes the landscape of meat and cheese analogues. Commercial Applications:
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Tech IDT2023-344 CollegeCollege of Food, Agricultural, and Environmental Sciences (CFAES) Licensing ManagerDahlman, Jason "Jay" InventorsCategories |