Meat Meets its Match

Meat alternatives aren’t just for hard-core vegetarians anymore. A growing number of mainstream consumers are looking for healthy protein sources, yet they fear the specter of “mystery meat” or the not-so-satisfying taste and mouthfeel of standard meat extenders and imitators.

Prosanté™ XCL, Cargill’s newly developed textured soy protein, with a structure that closely mirrors whole-muscle meat, enables food manufacturers to offer a protein- complete replacement that closely matches meat’s natural fibrous structure, texture and chewing properties. Further, it does not impart off-flavors normally associated with standard soy-flour products; instead, it absorbs the inherent flavors of accompanying ingredients.

Prosanté XCL textured soy protein chunks were featured in a chicken quesadilla prototype at AMI 2007. “This is the first meat replacer that really has the shape of a chicken and/or poultry chunk,” says Tom Katen, technical service specialist, Cargill Texturizing Solutions. “You can see fibers; it looks like chicken and it takes on flavors during hydration. We observed that people sampling our prototype couldn’t distinguish the difference between chicken-breast chunks and Prosanté XCL.”

On the good-health front, the new product contains no saturated fat, cholesterol or trans fat. “Prosanté XCL soy protein contains 50% protein,” notes Katen, “and when hydrated, it’s 18% protein. This enables foods made with it to qualify for Child Nutrition School Lunch Program credit.”

The meat replacement currently is available in chunks or crumbles and three color choices. “Some products use Prosanté XCL soy protein at as much as 40% to 60% hydrated,” says Linda Beck, global PPD manager, Cargill Soy Protein. “This creates a finished product with visible chunks that are virtually identical to meat in appearance, bite and flavor—a great alternative to meat in soups, stirfry entrées, fillings, salads and prepared meals.”

When processed with titanium dioxide (TiO2), a whitener, the end product can replace chicken and poultry in bland recipes. Without TiO2, it is suited for mixed poultry or highly seasoned pork recipes where light color is not as essential. Added caramel color enhances ingredients for red-meat applications, such as beef tips and gravy.

Products containing Prosanté now in stores include chicken pot pies, nuggets, and meat fillings for quesadillas and taquitos.

Cargill Texturizing Solutions 
15407 McGinty Road W.
Wayzata, MN 55391 
Phone: 877/765-8867 
Website: www.cargilltexturizing.com