Reports

Product development of ready-to-heat vegetarian meals containing Torula

Published:

14/12/2023

Authors:

Kolbrún Sveinsdóttir, Aðalheiður Ólafsdóttir and Birgir Örn Smárason

Supported by:

Grant Agreement: 862704, Horizon 2020, EU Research and Innovation program

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.
_____

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.

View report

Reports

Prepared dishes from salted fish

Published:

31/10/2012

Authors:

Gunnþórunn Einarsdóttir, Jón Trausti Kárason

Supported by:

The AVS Fund

Prepared dishes from salted fish

The aim of the project was to develop ready-made salted fish dishes and salted fish buns. By using, among other things, unused raw materials such as cuttings, increased value can be created from seafood. The aim was to sell these products in the Nordic countries, the Spanish market and in Iceland. Ektafiskur has a traditional production of salted fish and no additives are used in the production. Saltfish is a well-known product in Spain and the Nordic countries, and Ektafisk's current products have been well received in both Spain and Iceland. In order to maintain and / or increase its market share, it is necessary for the company to further develop its product line in line with today's consumer demands. Developments in salted fish products have led to greater convenience for consumers in line with changes in lifestyles in recent decades.

The aim of the project was to develop pre-made salt-cod dishes and fishcakes. By using un-utilized raw materials like cut-offs added value can be created. The goal was to market the products developed in this project in the Nordic countries, Spain and in Iceland. Ektafiskur produces traditional salted cod and do not use any additives. Salted cod is a known product in Spain as well as in the Nordic countries. The products from Ektafiskur have been well received both in Spain and Iceland. To maintain and / or increase its market size it is essential that Ektafiskur continue to develop new products with consumer demand in mind. The development of salted cod products has been increasingly towards consumer comfort and changes in life patterns in the last decades.

View report
EN