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food Marketing - Technology 1/2023

food Marketing & Technology is the international magazine for executives and specialists in the food industry.

Ingredients new recipes

Ingredients new recipes or improve the existing recipes. An example of this is developing a recipe to taste like classy meaty dishes like ‘pulled pork’. Both Karana and the Jackfruit Company make the ingredients available through out the year by fashioning it into pre-cut, cleaned and ready-touse ingredient. Meanwhile, the continuing use of young jackfruit, some surprising creative dishes, as they appear in menus and cookbooks, developments have surfaced. To mention some of them, these include taco filling, meatball base, menudo ingredients, and teriyaki bowlpart. Young jackfruit’s nutrition Raw and young jackfruit have the same likeness and texture to pulled meat. This is why jackfruit becomes popular in western cuisines as a food base for vegan meals like sandwiches, barbecues, tacos and the likes as meat replacement. As a base replacement to meat, jackfruit does not promise to give you the same amount of protein you get in meat. Let’s see what one cup (165g) of sliced, raw jackfruit can give you. This amount provides 157 calories, 3 g of carbohydrates, 1g of fat and 2.8g protein. Besides, it gives excellent source of vitamin C and potassium. To wit, the United States Department of Agriculture (USDA) has provided the following nutrition data: Calories (157g), Fat (1.1g), Sodium (3.3mg), Carbohydrates (38.3g), Fiber (2.5g), Sugars (32g) Protein (2.8g), Vitamin C (22.6mg), and Potassium (739mg). Most of the fruit’s calories come from carbs. A cup serving has 38.3g of carbs. From this carbs, 32g comes from sugar and 2.5g come from dietary fibers. Jackfruit has a glycemic score of 75 and a medium glycemic load. Score of 70 or over is considered glycemic that can raise blood sugar levels. The score gives an estimate of how food may influence the levels of blood sugar. Due to its very low level of fat content, jackfruit is considered as a hearthealthy food.It has only 1g of fat per cup; no saturated and transfat. Jackfruit acts only as a replacement for chicken or pork and doesn’t give high amount of protein that you can find in animal meat. For every cup of young jackfruit, it has only about 3g protein while the same cup of meat contains 20+g. Some micronutrients also abound in raw jackfruit like potassium. A cup of this raw, young fruit gives 739mg, which is about 15.7% of the daily value. It is also rich in Vitamin C, A, copper, manganese, and magnesium. Vitamin C is about 23mg or 25% of daily value. The same cup of sliced young jackfruit gives 157 calories carbs, protein, and fat. For the reason that raw jackfruit has fiber content and no saturated fats, this makes the stuff a good dietary pattern, according to the American Heart Association. And this pattern can lower cholesterol levels by 10%. So consider it adding to your shopping list and reduce the risk of heart stroke. Vitamin C is supportive of the immune system, repairing damaged cells and in absorbing essential nutrients like iron. If you add jackfruit seeds to your dishes, you get a protein called jacalin. Studies have shown that this protein protects the immune system from HIV infection. Some of you, especially older adults who have poor quality sleep due to lack of magnesium, may take a serving of young (cooked) jackfruit. It contains about 48mg magnesium, although the recommended allowance is from 300 to 350mg to top up your daily target. A cup of raw jackfruit has 0.07mg manganese. This micronutrient is valuable in bone formation, mineral density, and risk of fractures. When you substitute jackfruit for meat, you lower the risk of having type 2 diabetes. Why is this so? When you do this, you cut more calories and saturated fats while ingesting more fiber and beneficial micronutrients. With this fat and more fiber, insulin sensitivity is thus improved, with gains on the positive side in reducing type 2 diabetes. Having allergy to jackfruit is uncommon, though some people show allergy to latex exudates from some tropical fruits. Though it is not yet well-established, some chemicals in jackfruit may pose interference with medication during surgery, which may give drowsiness to patients. So have consultation with your doctor before surgery. As a meat substitute for fries, wraps, pies, and other dishes, you can prepare fresh unripe jackfruit this way. Unripe jackfruits are also available in ethnic stores or groceries canned, salted, or preserved. For fresh green jackfruit, cut it into halves or smaller without removing the skin. When you have the ideal size, boil for 30 to 60 minutes the chunks until soft and have a stringy texture like pulled pork or chicken. Finally, peel off the skin and separate seeds and pods. Aside from Dutch companies, some Korean food companies have been joining the scene aimed at targeting some meat-alternative markets. This meat replacement venture has been projected to have more than 60% of world-wide protein market by year 2040. fmt The Author: Rico R. Magda is a Plant Pathologist at the University of the Philippines at Los Baños and a regular contributor to FMT 14 food Marketing & Technology • February 2023

Ingredients A Sustainable Lifestyle through a Sensory Co-operation: New Research Project • Symrise 4-year research consortium established with Wageningen University & Research (WUR) and other industry partners • Partners are examining factors that influence flavor release and sensory quality of meat alternatives • The project will help to develop meat alternative products with improved sensory quality Burger patties with soy protein, nugget with pea protein or fish sticks with Mycoprotein – consumers are increasingly switching to plant-based versions of popular meat-based products. As the market is growing exponentially, it also offers considerable potential to develop further products. Some consumers reject plant-based alternatives because they are put off by the taste and texture of these products. Symrise has therefore partnered with scientists from Wageningen University & Research in the Netherlands, and other industry specialists. The share an aim of better understanding how to improve the sensory quality of meat alternatives and win over new consumers. “Appetite comes with eating,” as the saying goes. After all, many factors, such as the texture of food, exist beyond taste and play an important role in creating the feeling of enjoyment as one eats. This and other topics form the subject of a public-private partnership between Symrise and Wageningen University & Research (WUR) and other industry companies. The research will provide the food industry with findings on how to create tastier alternatives for meat products – a crucial step on the path to more sustainable nutrition with more plant-based products. How do components that are released while eating influence taste? Clearly, there is still a difference in the taste and mouthfeel of products from strictly plant-based proteins compared to animal proteins. For this reason, the Taste, Nutrition & Health segment at Symrise is working on this topic. “As part of the consortium project, we are looking into finding the relationship between the structure and the inherent characteristics of meat alternatives and are examining them. We want to understand how the product structure changes when people chew food and how it affects the perception of taste and mouthfeel. Our team of researchers can contribute their wealth of application expertise with this to enable customers to create greattasting plant-based products,” said Katja Tiitinen, Sensory & Consumer Insights Director F&B in EAME. Symrise is also supporting the joint project with WUR in the following three key areas: • Understanding of sensory characteristics of products on the markets • Optimizing the sensory performance and release of taste and flavor during chewing • Providing taste recipes “As the first team of researchers on this topic worldwide – to the best of our knowledge – the consortium studies how the characteristics of meat alternatives change while chewing by combining in vitro and in vivo evaluations with sensory tests,” Tiitinen added. “This research cooperation thus represents an important initiative for a sustainable lifestyle,” she concluded. The consortium comprises Symrise and Wageningen University & Research, as well as the companies Nissin Food Holdings, Starfield Food & Science Technology, AAK, Vivera and GoodMills Innovation. Symrise is a global supplier of fragrances, flavors, food, nutrition and cosmetic ingredients. Its clients include manufacturers of perfumes, cosmetics, food and beverages, pharmaceuticals and producers of nutritional supplements and pet food. Headquartered in Holzminden, Germany, the Group is represented by more than 100 locations in Europe, Africa, the Middle East, Asia, the United States and Latin America. Symrise works with its clients to develop new ideas and market-ready concepts for products that form an integral part of everyday life. Economic success and corporate responsibility are inextricably linked as part of this process. fmt food Marketing & Technology • February 2023 15

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