Does
vegan cheese melt like mozzarella? Can beetroot burgers beat the traditional
lamb version? Could a mixture of mushrooms, tofu and other ingredients pack the
same punch as a hearty steak?
Creating
the next generation of plant-based food for the industry was never easy.
Getting the flavor, functionality, nutrition and mouthfeel of each product
has been the main challenge for scientists around the globe. When I completed
my final-year project at the Nestlé R&D Center,
I realized what it takes to make, market, and even sell vegetarian
products.
Training
under MasterChef Zaheer Khan taught me more than I could imagine! Two months
into the project, I discovered that replicating an item’s appearance was
simple, but nailing the texture and taste and nutritional value was extremely
tough. As the science behind creating essential plant-based products can be
complex, the small details matter the most. To find substitutes for each
ingredient, I found that researchers focused on its physical, chemical and
functional properties.
That’s why creating
imitation meats has been tricky. Skeletal muscles, fat and connective tissues
combine to form a complex hierarchical structure that vegetables cannot
replicate. As a way to bind, stabilize and deliver the same juicy flavor,
scientists combine a carefully-sourced soya and pea protein. Duplicating
Italian mozzarella has been difficult too. Its distinct stringy-ness comes from
the protein and casein content found in buffalo milk, an element that vegan
produce just can’t
replace.
After
Nestle’s
R&D Center developed a product, it went to a panel for sensory
evaluation. Here, the mouthfeel was broken down into specific
characteristics and given points at every stage of the eating process. Some of
my favorites included the powdered pasta sauce I used to develop a
delicious veg au gratin recipe. The biryani mix was great for kebabs, while the
coconut milk powder was versatile enough to complement any dessert. Creating
such dishes only made it easier for me to take them to market and sell the
products to businesses.
Working at the Center was
a terrific learning experience! While ISH taught me the theoretical aspects of
food science, Nestlé showed
me how to apply it to practice. I learned to pair various
ingredients, develop fresh recipes and understand the demands through market
research. These steps allowed me to find the right audience, connect with the
customers and brief them on creative ways to use the items. I made a list of
over a hundred potential customers, pitched our products to them and recorded
their feedback. Such an in-depth exercise fueled my interest in
marketing and sales — a passion that I continue to pursue as a career after
graduating.
By
Kanishk Dawar, ISH Alumnus, Batch of 2022