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humans perceive compounds that affect key functional attributes like flavour, texture, melt and stretch. Essentially, this enabled it to create an
AI-powered sensory panel, a far more cost effective and efficient solution for testing prototypes than using a human panel. It has also provided the basis for rapidly screening thousands of ingredients and comparing the outcomes to its targets and animal equivalents. Machine learning enables it to converge faster to fewer failed experiments. “We optimise focusing on functional efficacy, ingredient source, scalability and de-risked dependency on any one source ingredient,” explained Zahn. Through this platform, the company is able to understand how proteins behave in response to physical and chemical modifications, and can optimise them to achieve certain characteristics. For example, it can make a plant-derived milk matrix that it claims is the first protein matrix to stretch and melt like casein, and has developed a plant-based fat that combines the desirable properties of margarine and butter.
Elevating plant-based alternatives to match dairy butter As consumer preferences shift towards plant- based alternatives, Bunge has unveiled its latest breakthrough in the realm of dairy substitutes:
Beleaf™ PlantBetter. This innovative product emerges as the answer to the challenges faced by food manufacturers and bakers who seek plant-based alternatives that can replicate the sensory qualities and versatile functionality of traditional dairy butter, while seamlessly integrating into their current production processes. The surge in demand for dairy alternatives is further fueled by the escalating volatility in butter pricing, prompting the need for sustainable and cost-effective solutions. Aaron Buettner, President of Food Solutions at Bunge, emphasises the transformative nature of Beleaf™ PlantBetter, stating, “This game-changing innovation brings together the sustainability attributes of plant-based ingredients with the uncompromising sensory and performance characteristics of dairy butter, all while offering a lower cost-in-use compared to traditional butter.” Beleaf™ PlantBetter is carefully crafted from a blend of primarily coconut, cocoa butter, rapeseed, and lecithins, meticulously formulated to capture the distinctive aroma, taste, and texture of traditional butter. While initially designed for bakery applications, Bunge has ambitious plans to extend its usage to other dairy and confectionery applications in the near future.
In a series of blind sensory panel studies conducted across three countries, Beleaf™
PlantBetter has been proven to be on par with premium national butter brands, affirming its sensory excellence. Moreover, the product offers tangible benefits to manufacturers, including cost savings and reduced input price volatility. By providing stability amidst fluctuating butter prices and offering the convenience of the same processing method as dairy butter, Beleaf™ PlantBetter ensures seamless integration into existing production processes. Beyond its sensory attributes and
functionality, Beleaf™ PlantBetter champions sustainability and transparency. Independently verified studies conducted by the Terra institute confirm that Beleaf™ PlantBetter reduces carbon emissions by 50% compared to standard dairy butter, making it a conscientious choice for both manufacturers and consumers alike. Additionally, the product is composed of easily recognizable ingredients from all natural sources, aligning with the growing consumer desire for transparency in food products.
Revolutionising fats: Cargill’s CremoFLEX for clean label indulgence Finally, we speak to Cornelia Schaffrath, Product Line Director, Edible Oils Europe at Cargill and ask how does Cargill anticipate CremoFLEX filling fats addressing the current consumer demands for innovative, sensory experiences while ensuring clean labels and
Case study: Plant-based mozzarella
Zahn said that high throughput ingredient selection and proprietary protein modifications coupled with fat optimisation have enabled the company to achieve the specific melt and stretch properties of mozzarella cheese. “We screened and modified thousands of ingredients in a data-driven way to find the ideal expression of functional properties. Then, with lipid databases and modelling, we created a plant fat mixture that emulated milk fat. We combined the fat and protein into a mozzarella prototype and used AI to optimise for different protein and fat combinations, delivering the best mozzarella fast,” he said. As well as developing mozzarella, the
company has used its platform to develop brie and blue cheeses.
Dairy or plant-based starter cultures? One of the first questions it needed to answer when making cheese was whether it could use traditional dairy cultures even though it was moving away from lactose to plant-based sugars. “We got quite excited about the prospect of developing new strains but actually found that the best way was to make a functional milk substrate that could use traditional dairy cheesemaking strains so that you can turn it into any cheese in exactly the same way,” said Zahn. “Originally, we didn’t know whether the strains would prefer lactose over plant- based sugars. It turns out they don’t. They like plant sugars better, and sometimes
24 Kennedy’s Bakery Production Feb/March 2024
they like them too much, so you need to slow them down a little,” he said. This does have its benefits, though, as it means cheesemakers can speed up the ageing process - one of the biggest bottlenecks in cheese production.
On a milk replacement mission Climax Foods is starting in plant-based cheeses, but its bigger mission is to develop a turnkey dehydrated replacement that replicates the functionality of animal milk, with the ultimate aim of comprehensively replacing dairy milk. “If we can make a functional milk substrate that can be fermented, aged, and processed in the same way as milk, that would be very cool,” said Zahn.
bakeryproduction.co.uk
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