Scientists discover secret to making plant-based sausages taste like meat

Discovery could lead to improved vegan alternatives for sausages, burgers and kebabs

In spite of growing demand for plant-based bangers, many people still complain they can’t beat the real thing (Caffé Nero)

Researchers say they have found a way to mimic the “crunch” and “crack” of meat sausages in plant-based alternatives, meaning more realistic options could soon hit supermarket shelves.

Previously, scientists had struggled to recreate some of the properties of meat sausages in vegan iterations because the molecular properties of the proteins are “markedly” different.

A study found also found that muscle proteins blend fats and oils differently to their plant counterparts - producing a “bite” which has been very hard to mimic.

The discovery could lead to improved plant-based alternatives for sausages, burgers and kebabs, study lead author Professor Thomas Vilgis, of the Max Planck Institute for Polymer Research, Germany, said.

Around two thirds of Brits now opt for meat substitutes and approximately a quarter of new food products on supermarket shelves are vegan - not to mention its popularity in fast-food chains.

But in spite of demand, many people still complain they can’t beat the real thing. The pioneering analysis now explains why.

It investigated the molecular function and effects of vegetable proteins of different origins to identify sensory weak points.

Prof Vilgis said: “We use direct comparisons of meat-based, vegetarian with egg white, and pure vegan versions to show the differences in bite, chewing, mouthfeel, bolus formation, and associated enjoyment characteristics of the sausages.”

The bolus is the small round soft mass that forms as food is chewed and lubricated with saliva before swallowing.

A series of chemical experiments identified the mouthfeel of meat-based, vegetarian and vegan sausages.

Tension, friction, flow and wear tests showed oils and fats were emulsified in a variety of ways, depending on the proteins.

Modern engineering techniques can make vegan alternatives so similar in appearance they are almost impossible for the naked eye to distinguish.

Taste and smell can also largely be replicated. But texture, at the molecular scale, has proved more complicated.

Prof Vilgis said: “We’re looking much deeper than what is usually done in food technology, by taking into account the molecular properties of ingredients as much as possible.

“We are taking a closer look at the proteins as well as the sequence of amino acids, which we understand as a ‘code’ from which we can read certain properties to better understand the behaviour of the sausages in the mouth when they are consumed.

“Thus, fundamental differences in the molecular structure and mouthfeel become immediately apparent.”

The findings, published in the journal Physics of Fluids, build on their previous work on soft matter theory and polymer physics and offers a fresh approach to experimental food science.

Prof Vilgis added: “We are working directly at the interface between basic science and technological application.

“With these methods, it is possible to make predictions in how the physical properties of an alternative sausage can be improved - and make targeted developments.”