Looking for a tasty, nutritious way to enjoy plant-based eating? Fermentation might be the answer! This age-old process, which has been used for centuries to make foods such as bread, yoghurt, kimchi, sauerkraut, beer, wine and many other foods and beverages, also provides delicious possibilities for meat alternatives.
How fermentation works in plant-based foods
Fermentation might seem complex, and even a little off-putting, but it’s actually a straightforward process involving tiny microorganisms, such as bacteria and yeast, that transform food ingredients via chemical interactions. The uniquely intense flavours of foods such as tangy sauerkraut or creamy yoghurt are the result of the fermentation process. In many cultures around the world, fermentation has long been used to create plant-based meat substitutes with rich, savoury flavours and meat-like textures.
Precision fermentation, a modern take on this millennia-old food technology, produces proteins that mimic those found in animal-based products. These proteins are created by microorganisms which act as tiny but powerful ‘bio-factories’, producing compounds that deliver a familiar, meat-like experience in terms of taste and texture. Although many people who switch to plant-based don’t want that ‘meaty’ experience, for many others it makes adopting a plant-based diet more accessible and appealing.
Why do fermentation-based meat alternatives taste better?
Fermented foods boost nutrition while also producing complex, satisfying flavours. Here’s why fermentation-based products are leading the way:
- Rich flavours: The fermentation process can produce deep, umami-rich flavours that many people associate with meat, giving foods a satisfying taste.
- Familiar texture: As well as flavour, fermentation helps to achieve textures that are juicy and meat-like, which can be difficult to create with plant-based ingredients alone.
- Sustainability: Besides enhancing taste and texture, fermented foods require fewer resources to produce, making them an eco-friendly option.
- Nutrition: One of the main reasons that fermented foods have had such a comeback in recent years is the discovery of the importance of gut bacteria to human health. Fermented foods are packed with probiotics – the beneficial bacteria that grow during the fermentation process.
Companies leading the way
Several companies are making strides with fermentation-based meat alternatives. Here are a few to look out for:
Quorn: A household name in plant-based circles, Quorn has been around for nearly 40 years. Their fermentation-based products are produced using mycoprotein, a fungi-derived protein, which has a meaty texture and a carbon footprint about 95% lower than minced beef, making it a popular choice for those reducing their meat intake.
Infinite Roots: This start-up company uses mycelium (the root structure of fungi) to create meat alternatives with a rich, satisfying texture. Mycelium is high in protein and has natural water-binding properties, which gives the products a juiciness without having to add fats. According to Philip Tigges, the company’s Managing Director, mycelium protein is nutritionally similar to animal proteins, with a full set of essential amino acids and an ‘unmatched’ texture.
Better Nature: UK brand Better Nature uses natural fermentation to produce tempeh-based meat alternatives that are packed with protein. Their tempeh, a traditional fermented soya product, is minimally processed and available in several flavours and a variety of formats, including bacon-like rashers, chunks, and mince, so it’s versatile to cook with. Better Nature’s products are widely available in UK supermarkets.
Meati Foods: This US-based company uses mycelium to produce meat alternatives such as steak and chicken breast. Mycelium fermentation enables Meati to produce products with a fibrous, meat-like texture. Meati products are already widely available in the US and will soon be available in the UK, Europe, and beyond.
The supermarket revolution: more choice and better prices
What exactly are supermarkets doing to make plant-based eating easier? And what’s next for plant-based shopping?
Discovering new plant-based possibilities with fermentation
With all the new options that fermentation brings to plant-based eating, it’s easier than ever to enjoy delicious, high-quality proteins that align with a sustainable lifestyle. These foods offer the taste, texture, and nutrition that many of us associate with meat, but without the environmental impact of traditional animal products.
So, whether you’re fully plant-based or just exploring ways of eating, fermentation-based foods can be a great way to add variety and flavour to your meals. Next time you’re at the supermarket, keep an eye out for these innovative options – they might just become your new favourite protein source!
Simon Middleton
Senior Writer
