Formulating vegetarian foods: the appearance of Mad Cow disease in North America adds impetus to a growing interest in vegetarian foods. Formulation tactics—whether to replicate meat's sensory qualities or to produce an eating experience that is satisfying without meat—are discussed

Prepared Foods, August, 2003 by Martha Porter

* Fat can contribute to a realistic mouthfeel and intensity the flavor of the product. Most fats used in the food industry are derived from vegetable sources. However, partially hydrogenated vegetable oils containing trans-fatty acids, although acceptable in a vegetarian sense, may be a negative to the consumer whose reason for choosing meatless products is a healthier lifestyle. In meat replacement products, the melting point, crystallization rate, and crystal type of the fat may not be critical, and substitute fats could be acceptable. "Healthy lipids" such as those containing omega-3 fatty acids also are an option.

* Flavors complete the formulation once the main ingredients are in place. Protein-based meat analogs may be flavored during their production. However, soy proteins can contribute bitter or beany notes. Flavor houses continue to improve masking technologies and offer varied approaches.

An alternate approach is to experiment with the sugar-salt-acid-bitter balance of a formula. Asian chefs have done this for centuries with soy sauce, sweet/ sour or hot/sour flavor combinations.

Soy proteins also chemically or physically bind with flavor components, making them increasingly "invisible" to the palate over time. Ongoing sensory evaluation of the finished product determines if this is occurring. "Over-flavoring" a product early in its shelflife helps to compensate for flavor loss.

If a product is a meat substitute, its flavor must be meaty and savory. Once negative flavors are masked, characterizing flavors can be built in. Flavor enhancers such as autolyzed yeast extracts used in combination with hydrolyzed vegetable proteins add meaty notes. Dairy flavors such as cheese or butter add richness. Other accents such as onion, garlic and mushroom, grill and smoke flavors also enhance the profile.

Early Checks Avoid Later Problems

When formulating commercial products for vegetarians, especially vegans, the ingredient source is important. There are animal and non-animal sources for many common ingredients. Also, non-animal ingredients may be processed using parts of animals. For example, dextrose and sucrose have a vegetable source but may be processed through a bone char filter to decolorize them. Glycerin can be animal, vegetable or synthetic in origin. Asking a supplier for this information at the beginning of the formulation process helps ensure an acceptable product.

ingredients are not necessarily organically grown, although organic ingredients likely appeal to a greater portion of vegetarian than mainstream consumers. Also, ingredients designated as pareve or kosher are not necessarily vegetarian, for example, gelatin.

Nutritional considerations also are important. Plant sources of protein can provide adequate amounts of the essential amino acids, and research suggests that complementary proteins do not need to be consumed in the same meal to ensure adequate nitrogen retention and use. However, B12 from plant sources such as tempeh, miso, and sea vegetables has been shown to be less nutritionally available. Fortification with a more bioavailable form of B12 should be considered, especially if the target consumer is over 50 (due to decreased absorption of B12 with aging). Calcium and vitamin D fortification of vegan foods also may be appropriate.