Contact
Kolbrún Sveinsdóttir
Project Manager
kolbrun.sveinsdottir@matis.is
Availability of high-quality, sustainably produced protein is becoming increasingly limited, but at the same time, global demand for protein has never been higher. Increased emphasis has been placed on more sustainable consumption habits and lifestyles in Western societies with the aim of reducing negative environmental impacts. To meet the increased need for protein, consumers need to reduce their consumption of animal protein and increase their consumption of other proteins. Such proteins are not only traditional plant proteins but also neoproteins such as monocytes which are relatively new on the European food market.
Within the European project NextGenProteins, the food producer Grímur Kokkur, in collaboration with Matís, developed vegetarian dishes that contained the protein source Torula. The focus was mainly on prepared vegetable dishes that contain neoproteins in such amounts that the dish can be labeled as a source of protein (at least 12% calories (kcal) from protein out of total calories).
This report describes trials on the development of breaded vegetable buns containing Torula and date filling and breaded risotto buns containing Torula. Sensory properties, nutrients and consumer experience of the cups were evaluated. Sensory evaluations performed by trained sensory judges did not indicate any defects in sensory quality and consumer feedback was generally very positive. Furthermore, both products contained more than 12% kcal from proteins. From these results, it can be concluded that the product development of prepared vegetable dishes containing Torula has been successful.
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Access to high quality, sustainably produced proteins is becoming increasingly restricted due to a growing world population, increased pressure on natural resources and climate change, while at the same time the global protein demand has never been higher. There has been increased emphasis towards more sustainable consumption habits and lifestyle in western societies with the aim to reduce negative environmental effects. To meet the increased need for protein, consumers need to reduce their consumption of animal protein and increase their consumption of alternative proteins. Alternative proteins are not only traditional plant proteins but also from novel sources such as single cells which are relatively new to the food market in Europe.
Within the European project, NextGenProteins, the food producer Grímur Kokkur developed a series of vegetarian meals containing the alternative protein source Torula in collaboration with Matís. The focus was mainly placed on vegetarian ready meals containing the alternative protein ingredient in a ratio which enables the producer to claim the ready meals are a source of protein (at least 12% kcal from protein of total kcal).
This report summarizes and describes trials of the development of breaded vegetarian cakes containing Torula and date filling and breaded risotto cakes containing Torula, with regard to sensory characteristics, nutrients and consumer liking. Sensory evaluation by trained sensory panelists indicated no defects regarding sensory quality, and both products were very well perceived by consumers. Furthermore, the products both contain more than 12% kcal from proteins. From these results it can be concluded that the product development of the oven-ready vegetarian meals with Torula was successful.