Valio. has filed a patent for a plant-based proteinaceous binder ingredient that enhances the handling properties of textured vegetable proteins in meat-replacement food products. The method involves shaping a mixture of proteins and the binder ingredient, followed by processing without melting the proteins. The resulting products have improved mouthfeel and transport suitability. GlobalData’s report on Valio gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Valio, Milk processing techniques was a key innovation area identified from patents. Valio's grant share as of January 2024 was 53%. Grant share is based on the ratio of number of grants to total number of patents.
Plant-based protein binder for improved meat-replacement food products
A patent application (Publication Number: US20240032564A1) describes a method for manufacturing a formed meat-replacement food product using a unique combination of ingredients and processes. The method involves preparing a mixture of textured vegetable proteins and a plant-based proteinaceous binder ingredient, shaping the mixture, and processing it under specific conditions to achieve further gelation of the binder ingredient without melting the proteins. The method includes steps such as kneading, adding a protein crosslinking enzyme, and using plant-based protein fractions with specific properties like isoelectric points and gel-forming abilities. The resulting meat-replacement food product is vegetarian/vegan and can be in various forms like patties, balls, sausages, fish fingers, ham, or nuggets.
Additionally, the patent application also describes a method for manufacturing a plant-based proteinaceous binder ingredient used in the meat-replacement food product. This method involves mixing an emulsion of water, lipid, and plant-based proteinaceous ingredients, inducing gelation, and disrupting the coagulation process to obtain a disturbed-coagulum. The binder ingredient is made using specific plant-based protein fractions and can be used in various food applications. The patent application also covers the manufacturing of self-encapsulated proteinaceous particles and their use in creating food products with unique textures and structures. Overall, the patent application outlines innovative methods for producing plant-based meat-replacement products and related ingredients with specific properties and characteristics.
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