OUR FOOD PROCESSING RESEARCH GOALS A plant-based meat • Determine how to make healthy, tasty, high quality plant-based protein-rich foods analogue produced with an extruder • Create palatable plant-based meat alternatives having Source: Reine-Marie Guillermic - Properties similar to animal meats - Novel structure and textures - High nutritional quality (protein and fibre content, digestibility, etc.)

OUR FOOD PROCESSING LAB

THE PROCESS THE AIM THE INNOVATION THE RESULT Extrusion cooking Insight on the Non-destructive, Texturized to achieve fibre- physical, chemi- on-the-go ultrason- products that like structure cal and biological ic measurements look, taste from cereal, processes behind to assess textural and satisfy pulse and oilseed plant-protein quality indicators just like meat! flours, protein texturization like hardness and concentrates to create new chewiness during and isolates textures manufacturing

WHY PLANT-BASED October 2019 PROTEINS? PERFECTING • More than 40% of Canadians are actively Horizontal faculty identifiers – Full wordmark version trying to incorporate more plant-based foods into their diets The examples below illustrate additional iterations of the full wordmark version of the ‘horizontal faculty identifier right’ PLANT-BASED • Canada’s Food Guide rec- and the ‘horizontal faculty identifier left’ configurations. ommends increasing con- When the faculty name must go on two lines, the point size sumption of plant-based is adjusted accordingly. This ensures the same visual weight sources of protein such as is applied to all faculty identifiers. beans, peas and lentils MEAT ANALOGUES • Plant-based meat ana- logues are an alternative A food made from vegetarian ingredients that mimics for Canadians looking for non-animal protein animal meat texture, appearance and taste. options Full wordmark version – horizontal faculty identifier right Full wordmark version – horizontal faculty identifier left

PLANT-BASED WHY ULTRASOUNDS? MEAT ANALOGUE FROM EXTRUDER, Ultrasonic techniques are a rapid and non-invasive way to non-destruc- FLOW DIECTION tively characterize changes in plant proteins during extrusion processing. The high-frequency sound waves alter with changes in food textures. Pairing low-intensity ultrasound with the food extruder on the production ULTRASONIC line will allow for process interventions to be made in real-time, ensuring TRANSDUCER end-product consistency. ULTRASONIC THE “EXTRUSOUND” SET UP: Ultrasonic transducers are used to emit SIGNAL and receive ultrasonic signals. An inclined plane is used to guide the material EXTRUDATE INCLINED between the transducers during plant-based meat analogue production. PLANE

 RESEARCH LEAD: Filiz Koksel, food and human nutritional scientist, University of Manitoba MANITOBA DIG DEEPER! Making plant-based meats foodilicious Agriculture & Food K NOWLEDGE MAKEmanitoba.ca E XCHANGE

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