Romanian University goes into development of hybrid meat
The Faculty of Food Engineering of the University of Life Sciences in Timisoara (western Romania) has set up the Consumer Laboratory, an innovative space dedicated to the development of hybrid meat products: salami, pâté, sausages and hot dogs with vegetable ingredients.
Background
The initiative is part of the EU-funded EIT Food RIS Consumer Engagement Labs 2024 project led by the University of Warsaw. To turn the ideas generated in the lab into real products, the company The Family Butchers from Brasov also joined the project.
Why hybrid meat products? They combine meat and plant ingredients, such as legumes (peas, chickpeas, lentils, lupin, etc.), vegetable proteins, mushrooms or seeds. Soy, being generally genetically modified, is not used in this project.
"Legumes are high in protein and low in fat, so beneficial for health. They also include nutrients not found in meat, such as dietary fibre and bioactive compounds, natural antioxidants," explained Ileana Cocan, professor at the Faculty of Food Engineering.
Products
Products such as salami, pâté, sausage, hot dogs and sausage have been developed at the Consumer Lab. "In terms of E-s, we want a clean-label product, free of food additives, healthy and aimed at those interested in a balanced diet," Ileana Cocan added.
After final testing, the products are expected to be available on the market early next year.
"Many consumers are reluctant when they hear the term “hybrid” associated with a food product. I think they don't know what it is, they haven't read about it. There is no reason to be afraid. We don't produce artificially grown meat [...] The consumers will know exactly what they are buying, because all the ingredients and proportions will be clearly mentioned on the label," Cocan clarified.
The Consumer Lab not only develops innovative food products, but also aims to educate consumers about the benefits of eating hybrid meat and the sustainability of hybrid meat production.