Product innovation: palm oil fat in plant-based meat

Meat analog or plant-based meat is a rapid growing food segment globally in the food market, both in retail and food service industries. The growing demand of alternative proteins in food products is supported by consumer concern on environmental sustainability, animal welfare, global shortage of an...

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Published in:Innovation of Food Products in Halal Supply Chain Worldwide
Main Author: Ahmad Hairi A.N.; Taufik A.M.; Zainal Abidin S.A.S.
Format: Book chapter
Language:English
Published: Elsevier 2023
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85169389656&doi=10.1016%2fB978-0-323-91662-2.00013-2&partnerID=40&md5=53cb3a4cce8257d0b433627d98651f16
id 2-s2.0-85169389656
spelling 2-s2.0-85169389656
Ahmad Hairi A.N.; Taufik A.M.; Zainal Abidin S.A.S.
Product innovation: palm oil fat in plant-based meat
2023
Innovation of Food Products in Halal Supply Chain Worldwide


10.1016/B978-0-323-91662-2.00013-2
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85169389656&doi=10.1016%2fB978-0-323-91662-2.00013-2&partnerID=40&md5=53cb3a4cce8257d0b433627d98651f16
Meat analog or plant-based meat is a rapid growing food segment globally in the food market, both in retail and food service industries. The growing demand of alternative proteins in food products is supported by consumer concern on environmental sustainability, animal welfare, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and various economic reasons. Allied Market Research reported that the global meat substitute market was measured at USD 4.51 billion in 2019 and is estimated to hit $8.82 billion by 2027. Therefore extensive development and innovation works are conducted globally anticipated to benefit from the lucrative opportunities in the future. Nevertheless, with the consumer expectation for engineered meat to be almost indistinguishable from traditional meat products, with similar nutritional properties and sensory, this will be big challenges for the manufacturer to fulfill the consumer expectation. To achieve the high acceptance, the food industry currently studies to improvise the quality of meat alternatives, such as the structural and sensory. Aside from protein, vegetable fat is found to be an important ingredient that able to contribute the overall eating quality for plant-based meat that helps to improve palatability, flavor release as well as able to contribute to the feeling of satiety. In this chapter, the potential of using palm oil as animal fat replacer in comparison to other vegetable fat sources and its acceptability are discussed. Furthermore, palm fat being a plant source is also accepted as a product to replace animal fat as some consumers are restricted to religion and health matters. © 2023 Elsevier Inc. All rights reserved.
Elsevier

English
Book chapter

author Ahmad Hairi A.N.; Taufik A.M.; Zainal Abidin S.A.S.
spellingShingle Ahmad Hairi A.N.; Taufik A.M.; Zainal Abidin S.A.S.
Product innovation: palm oil fat in plant-based meat
author_facet Ahmad Hairi A.N.; Taufik A.M.; Zainal Abidin S.A.S.
author_sort Ahmad Hairi A.N.; Taufik A.M.; Zainal Abidin S.A.S.
title Product innovation: palm oil fat in plant-based meat
title_short Product innovation: palm oil fat in plant-based meat
title_full Product innovation: palm oil fat in plant-based meat
title_fullStr Product innovation: palm oil fat in plant-based meat
title_full_unstemmed Product innovation: palm oil fat in plant-based meat
title_sort Product innovation: palm oil fat in plant-based meat
publishDate 2023
container_title Innovation of Food Products in Halal Supply Chain Worldwide
container_volume
container_issue
doi_str_mv 10.1016/B978-0-323-91662-2.00013-2
url https://www.scopus.com/inward/record.uri?eid=2-s2.0-85169389656&doi=10.1016%2fB978-0-323-91662-2.00013-2&partnerID=40&md5=53cb3a4cce8257d0b433627d98651f16
description Meat analog or plant-based meat is a rapid growing food segment globally in the food market, both in retail and food service industries. The growing demand of alternative proteins in food products is supported by consumer concern on environmental sustainability, animal welfare, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and various economic reasons. Allied Market Research reported that the global meat substitute market was measured at USD 4.51 billion in 2019 and is estimated to hit $8.82 billion by 2027. Therefore extensive development and innovation works are conducted globally anticipated to benefit from the lucrative opportunities in the future. Nevertheless, with the consumer expectation for engineered meat to be almost indistinguishable from traditional meat products, with similar nutritional properties and sensory, this will be big challenges for the manufacturer to fulfill the consumer expectation. To achieve the high acceptance, the food industry currently studies to improvise the quality of meat alternatives, such as the structural and sensory. Aside from protein, vegetable fat is found to be an important ingredient that able to contribute the overall eating quality for plant-based meat that helps to improve palatability, flavor release as well as able to contribute to the feeling of satiety. In this chapter, the potential of using palm oil as animal fat replacer in comparison to other vegetable fat sources and its acceptability are discussed. Furthermore, palm fat being a plant source is also accepted as a product to replace animal fat as some consumers are restricted to religion and health matters. © 2023 Elsevier Inc. All rights reserved.
publisher Elsevier
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language English
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