From raw material control to sensory analysis: tips for producers of meat substitutes
Challenges in the quality assurance of vegan and vegetarian foods you should know about
Aug 2021. Vegan is trend! – In their Nutrition Report 2021, published in June 2021, the German Federal Ministry of Food and Agriculture (BMEL) reports that 56 percent of respondents said they would increasingly consume plant-based alternatives to meat and meat products in the future.[1] In Germany, the production of vegetarian and vegan meat substitutes grew by 39 percent in 2020 compared to the previous year.[2] The market is shared by companies producing exclusively vegan products with companies from the meat industry that are expanding their portfolio to include vegetarian and vegan alternatives. For the latter, the use of different plant-based raw materials is changing the focus of a risk-oriented selection of quality assurance measures. Last but not least, NGOs are also increasingly including vegan meat substitutes in their tests.
In this article, you can read a compact compilation of the critical parameters that need to be considered for vegan and vegetarian products.
Alternative protein sources - what are the raw materials?
With any plant-based product, it is important to have good raw material control, whether it is soy, pea, seitan, almond, chickpea, lentil, lupine or other plant-based raw materials.
Focus on raw material control:
- Pesticide residues according to the requirements of Regulation (EC) No. 396/2005 or, in the case of organic products, according to the EU Basic Organic Regulation or the German Federal Association of Natural Foods and Natural Products (Bundesverband Naturkost Naturwaren (BNN))
- Mycotoxins depending on the raw material used: aflatoxins, ochratoxin A, fusarium toxins, ergot alkaloids
- Plant ingredients of toxicological concern: pyrrolizidine alkaloids, tropane alkaloids, quinolizidine alkaloids (lupine)
- Mineral oil hydrocarbons (MOSH, MOAH) as contamination during production, storage, packaging and/or transport. The German Food Association (Lebensmittelverband) is currently developing guidance values for "vegan and vegetarian products as meat substitutes".
- 3-MCPD fatty acid esters in refined fats and oils (e.g. coconut oil)
- Heavy metals, depending on origin or cultivation area
- Genetically modified organisms (GMOs)
- If required, audits of suppliers in the country of origin
Vegan and vegetarian products with optimal quality – here’s what to consider:
Sensory analysis:
Sensory acceptance of products by consumers is key. A group of people in the company who are well trained in the field of sensory analysis can offer a strong advantage for the success of the product in quality control and development. When expanding one's product portfolio, it may be useful to conduct specific sensory training.
Microbiology:
With plant-based products, other microbiological exposures come up. Depending on the product, the guideline and warning values of the German Association for Hygiene and Microbiology (Deutsche Gesellschaft für Hygiene und Mikrobiologie (DGHM)) cannot always be used. It should also be noted that vegan or vegetarian alternatives are classified differently from meat products according to Regulation (EC) 2073/2005. Therefore, it is often advisable to adapt the selection of microbiological parameters for these products.
Allergens:
In the production of meat substitute products, allergen management gains additional importance. The growing list of ingredients in the substitute products puts the spotlight on allergens that require control in the manufacturing process. In addition to testing for cross-contaminants or claims on the product, surfaces can also be tested.
Animal residues:
Vegan products are free of animal components. Accordingly, no ingredients or processing aids of animal origin are used. In order to investigate possible contamination throughout the production process, modern PCR methods can be used for food and surface samples. This involves testing for the taxonomic groups of mammals, birds and/or fish as required.
Contaminants:
For safe food, process contaminants must be avoided. These include, as mentioned before, mineral oil hydrocarbons, as well as 3-MCPD fatty acid esters, but also polycyclic aromatic hydrocarbons (PAH, e.g. from smoke flavoring), nitrosamines and acrylamide.
Labelling:
Vegan and vegetarian substitute products must be distinguished from the original products in their name. The organisation Deutsche Lebensmittelbuch Kommission published guidelines for vegan and vegetarian foods similar to foods of animal origin in 2018 (in German). A labelling check in accordance with Regulation (EU) No. 1169/2011 and a corresponding analysis provides legal certainty in the case of claims regarding special ingredients or the absence of additives.
All-round protection for your products - with analysis and advice from Eurofins
We are happy to support you as a producer of vegan and vegetarian (substitute) products in your risk management with our analytical methods and consulting services. For all challenges mentioned in this article, the Eurofins network offers you individual solutions. Please contact your personal account manager or our expert Elisabeth Dytkiewitz.
References:
[1] Bundesministerium für Ernährung und Landwirtschaft: Deutschland, wie es isst - Der BMEL-Ernährungsreport 2021 (in German | Federal Ministry of Food and Agriculture: Germany, as it eats - The BMEL Nutrition Report 2021)
[2] Statistisches Bundesamt: Vegetarische und vegane Lebensmittel - Produktion stieg 2020 um mehr als ein Drittel gegenüber dem Vorjahr (in German | German Federal Statistical Office: Vegetarian and vegan food - production increased by more than one third in 2020 compared to the previous year)
