Discover the Secret to Enhancing the Meatiness of Plant-Based Meats: Fermented Onions
Updated: 18:17 BST, 7 September 2023
Plant-based meats, from beetroot burgers to vegan ‘ribs’, have skyrocketed in popularity. While these alternatives may look like the real deal, many still fall short in capturing that truly meaty flavor after cooking. Scientists from the University of Hohenheim in Germany, however, claim to have found a solution that may not sound very appealing but is highly effective.
According to the researchers, adding fermented onions, chives, or leeks to plant-based meats can evoke the sought-after aroma that mimics real meat. The team stated that these onion ferments could potentially be used as a natural flavoring in various plant-based meat alternatives.
Many plant-based meat companies currently rely on synthetic additives to replicate meat flavors and aromas. However, labeling these flavorings as ‘natural’ is often prohibited due to their synthetic production processes. To achieve a truly natural meat flavoring, the researchers aimed to use natural ingredients and processes in their study.
The team conducted tests on a range of food items, including chives, ginger, leeks, red bell peppers, and yellow onions. These ingredients were fermented using various fungal species, and the resulting aromas were analyzed using chromatography-mass spectrometry. The researchers found that only foods from the Allium family, namely chives, leeks, and yellow onions, created meaty aromas.
The most strongly scented sample came from an 18-hour-long fermentation of onions using the fungus Polyporus umbellatus. The researchers described the scent as fatty and meaty, similar to liver sausage. Further analysis revealed that the fermented onion contained many of the same odor chemicals found in real meat. One identified chemical, bis(2-methyl-3-furyl) disulphide, is particularly potent and commonly found in meaty and savory foods.
Although synthetic meat alternatives have gained popularity, there is increasing awareness of the environmental impact of conventional meat production. In fact, a recent study by experts from the University of Oxford showed that consuming just 100g of meat per day generates four times more greenhouse gases compared to a vegan diet. The researchers behind the fermented onion study advocate for prompt action from governments and organizations to promote dietary shifts away from animal-based foods.
Lab-Grown Meat: A Sustainable Alternative?
The rise of lab-grown meat presents a promising solution to the environmental impact of conventional meat production. Professor Mark Post at Maastricht University in the Netherlands made headlines in 2013 when he unveiled the world’s first lab-grown burger created from cow muscle cells. His company, Mosa Meat, focuses on developing a “kinder and cleaner” method of producing beef without slaughtering animals.
For lab-grown meat production, cells are extracted from the muscle of an animal while under anesthesia. These cells are then cultured, proliferating into trillions of cells that form muscle tissue. Mosa Meat has also successfully created cultured fat to enhance the taste and texture of their lab-grown meat.
Professor Post believes that lab-grown meat will eventually displace plant-based substitutes due to its popularity among animal welfare activists and burger enthusiasts. He emphasizes that technological advancements, such as cellular agriculture, combined with reduced food waste and changes in consumer behavior, can contribute to a more sustainable food system.
In 2021, Mosa Meat received funding of $55 million to scale up the production of lab-grown meat, extending its current pilot facility and developing an industrial-sized production line.
While the use of fermented onions can enhance the meatiness of plant-based meats, the growing availability of lab-grown meat offers an exciting avenue for sustainable and ethical alternatives to conventional meat.
Source: Mail Online
Denial of responsibility! Vigour Times is an automatic aggregator of Global media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, and all materials to their authors. For any complaint, please reach us at – [email protected]. We will take necessary action within 24 hours.
