Texture plays a crucial role in how consumers judge the food product’s acceptability before making purchasing choices. It is a complex attribute that involves multiple senses like vision, hearing, and touch. These senses work together to assess various textural properties, such as hardness, cohesiveness, adhesiveness, gumminess, and springiness. Analytical methods are commonly used to evaluate these attributes, but they have some limitations due to their subjective nature.
The state-of-the art equipment are used at Scipertech to run comprehensive tests and measure key characteristics such as hardness, chewiness, cohesiveness, and formability. The gathered analysis and data strengthen our understanding and fine-tune our formulations, ensuring the ideal application for our food product.
Scipertech in-house R&D team carefully engineers meat alternatives with ingredients that balance the food complex textural properties, sensorial and nutritional; By incorporating proteins, fats, fibers, and natural flavor enhancers to create our plant-based products.
Diverse range of products are created by using various plant-based protein sources:
Soybeans provide a complete amino acid profile for meat-like texture and nutrition.
Chickpeas add a nutty flavor and hearty texture, being rich in protein and fiber.
Lentils contribute an earthy taste and enhance overall flavor complexity with their high protein content.
Quinoa, a complete protein grain with a light and fluffy texture, further enhances taste and nutritional value.
Additionally, we can use wheat protein (vital wheat gluten) with its elastic texture to achieve a meat-like consistency in a few plant-based applications.
In conclusion, Scipertech’s plant-based meat alternatives seamlessly integrate scientific expertise and artistic ingenuity, both vital to engineering. Through texture analysis, formulation prowess, diverse protein sourcing, and rigorous internal analysis, we engineer sustainable, and wholesome alternatives to traditional meat.