New Research Promises Meatier, Juicier, Tastier Vegan Burgers with Clean-Label Process

New research has found a way to make vegan burgers juicier, meatier, and more easily digestible by using an enzyme that breaks down amino acids in soy protein. Scientists at Japan's Amano Enzyme Inc. Innovation Center treated soy-based proteins with an enzyme called protein-glutaminase, resulting in burgers with improved texture and reduced beany flavor. The enzyme-treated burgers retained more moisture, had a juicier texture, and were easier to digest, making them more appealing to consumers who prioritize clean-label products.

By using this technique, plant-based meat manufacturers can create burgers with cleaner-label formulations, eliminating the need for saturated fats and artificial flavor enhancers. The research also found that washing the textured vegetable proteins before forming them into a patty can reduce the beany taste by up to 85%. With the focus on clean eating increasing globally, this new approach could lead to more satisfactory vegan burger products that meet consumer preferences for taste and texture.