Food product prototypes
Active ingredients in meat products
SSICA replaced conventional additives such as antioxidants in meat preparations and meat products and nitrites in meat products with a phytoextract derived from coffee green beans.
Antioxidant and sensory properties of raw and cooked pork meat, burgers and other dry fermented sausages was comparable to controls.
PROLIFIC Extracts used:
Phenolic compounds extract from coffee green beans by SWE
Developed by: SSICA
Further reading:
High-protein bread
Four recipes have been developed using especially PROLIFIC protein extracts. In the final breads protein contents above 20% could be achieved.
PROLIFIC Extracts used:
Protein fraction extracted from chickpea or peas by EFAE or from coffee green beans by UAE
Phenolic compounds extract from coffee green beans by SWE
Developed by: SB
Protein enriched pasta
IGV tested the protein fractions obtained in PROLIFIC from chickpeas and peas side-streams in pasta. They produced pasta that can be marketed as "high-protein", i.e. with more than 20 % protein of nutritional value.
IGV could demonstrate that the fractions can be used as raw materials, showing similarly good processability and final product quality.
PROLIFIC Extracts used:
Protein fraction extracted from chickpea by EFAE
Developed by: IGV
Vegan burger patties
For the production of the patties, the basic recipes developed by IGV for the production of meat-like products were used. The essential raw material used for this purpose is pea crispies. After the defined soaking in water, these crispies have a texture that is identical to the texture of minced meat.
Extract were successfully processed into prototypes
PROLIFIC Extracts used:
Protein fraction extracted from chickpea or peas by EFAE
Developed by: IGV
