In today’s world, there’s an increasing emphasis on healthy eating and reducing fat intake in our diets. In response to these needs, the meat industry is turning to innovative solutions, harnessing plant proteins such as soy and pea as fat substitutes. But why are these products gaining popularity?
Soy Proteins
Various forms of soy proteins are utilized in the meat industry, including soy flour, concentrates, and isolates. With a protein content of around 80%, they serve as an excellent nutritional source. These products have the ability to strengthen the structure and increase the juiciness of meat products, allowing for the creation of products with the desired consistency and texture. Soy proteins blend well with meat proteins, enabling the production of meat products for specific purposes, such as pâtés, sausages, or low-fat hamburgers.
Pea Proteins
Pea protein preparations also play a significant role in the production of low-fat meat. They can act as emulsifiers, water binders, and color brightening agents in meat products, contributing to their attractive appearance and quality. Pea protein preparations find application in various meat products, including the production of sausages, pâtés, and other deli meats.
Pea Protein – Healthier and Less Allergenic: It’s worth noting that pea protein is considered healthier compared to soy protein. Despite similar protein content, peas are richer in certain nutrients such as fiber, vitamins, and minerals. Additionally, pea protein is less allergenic than soy protein, meaning it’s less likely to trigger allergic reactions in sensitive individuals. This is an important factor for conscious consumers who pay close attention to food labels.
Pea Protein without GMO
It’s also important to emphasize that the pea protein offered by our factory is GMO-free, which is an additional advantage for many consumers who strive to avoid genetically modified ingredients in their diet.
Summary
Both soy-based and pea-based preparations are becoming indispensable ingredients in the meat industry. Their functional properties enable the production of low-fat meat products while maintaining sensory appeal for consumers. As a result, an increasing number of producers are turning to these plant-based fat substitutes to meet the growing demand for healthier and more nutritious food products.
At GRANEA, we’re dedicated to revolutionizing the food industry with high-quality plant-based textured proteins. Our specialty lies in EXTRUSION technology. With cutting-edge facilities and a skilled team, we transform raw vegetables into protein-rich textured products. Through precision and innovation, we enhance the nutritional value, taste, and texture of food products. Additionally, our products are non-allergenic and GMO-free, making us the ideal choice for those seeking such options.
