Plant-Based Meat Ingredients Guide

The ingredient system in plant-based meat

Plant-based meat products such as vegan burgers, meatballs, nuggets and mince alternatives are not made with a single ingredient but with a system of components, each with a specific role. Textured proteins provide the fibrous meat texture, functional proteins provide binding and emulsification, fibres hold water and fat, and starches provide firmness. The right product comes from optimising the ratios of these components together.

Textured wheat protein: fibrous texture

Textured wheat protein is wheat gluten given a fibrous structure by extrusion. When rehydrated it gives a chewy texture resembling mince or meat pieces. As it contains no soy it is preferred in products sensitive to soy allergy; however, it contains gluten and must be declared as an allergen on the label. Rehydration is usually done with 2-3 times its weight in water, and flavour and colour can be added to the water at this stage.

Pea protein: binding and emulsification

Pea protein acts as binder and emulsifier in plant-based meat formulations. By binding water and fat it helps the mix hold its shape, keeps it from falling apart during cooking and gives a juicy mouthfeel. In gluten-free or soy-free products, pea-based structures produced by high-moisture extrusion can replace textured protein. Rice protein can be added to raise protein quality.

Fibres: water retention and juiciness

Pea fibre, citrus fibre and cellulose fibre reduce cooking loss and help the product stay juicy. Pea fibre stands out with its high water-holding capacity and neutral taste. Citrus fibre binds both water and fat and stabilises fat emulsions made with coconut or sunflower oil. Fibres are usually used at 1-4%.

Starch and transglutaminase: firmness and structure

Potato starch and modified starches give a firm, sliceable texture after cooking. In clean-label products without methylcellulose, a combination of starch and fibre is an important binding alternative. The enzyme transglutaminase strengthens the structure by forming bonds between proteins and can improve shape stability, especially in systems containing pea and wheat proteins.

Example formulation approach

A typical vegan burger formula may contain 50-60% rehydrated textured wheat protein, 20-30% water and fat emulsion, 4-8% pea protein, 1-3% fibre, 2-4% starch and 2-4% seasoning and flavour. These ratios are a starting point and should be optimised in pilot production for the target texture, cooking method and cost.

Seasoning and flavour

Onion powder, garlic powder, black pepper, ground cumin and red pepper give consumers used to meat products a familiar flavour profile in plant-based products. Spices also help mask the legume notes of plant proteins.

Sourcing notes

PERDIST simplifies ingredient management in plant-based meat projects by supplying pea protein, rice protein, textured wheat protein, pea fibre, citrus fibre, potato starch, transglutaminase and spices from a single source.

Frequently asked questions