From Fundamental Protein Research to Industrial Ravioli Production
TFTAK’s protein innovation team successfully developed and tested a plant-based meat alternative in fresh ravioli on an industrial production line in Italy. Vittoria Latrofa led the collaboration between TFTAK, the University of Bari Aldo Moro and Gastronomia Frost S.r.l., a producer in Castellana Grotte.
Building texture from plant proteins for the filling at TFTAK
The trial built on earlier research into how combining pea and durum wheat proteins affects the texture of extruded ingredients.
We used low-moisture extrusion to give a blend of pea protein isolate and protein-enriched durum wheat meal a meat-like texture, creating an ingredient that could replace beef in a ravioli filling recipe.
Testing the filling on the producer’s line
At the temperature used for filling, the plant-based version was less viscous than the beef version. Gastronomia Frost successfully processed both fillings on its existing equipment under standard production conditions. The trial gave the production team first-hand experience of how to prepare and handle an extruded meat alternative in its own process.
Texture, consumer response and shelf life
After cooking, the plant-based ravioli took about 30% less force to cut than the beef version. Both versions absorbed similar amounts of water during cooking and received high scores in the consumer test. Some participants singled out the creamy texture of the plant-based ravioli.
The shelf-life test showed that packaging environment matters. Under the tested conditions, both versions had a longer microbial shelf life in modified atmosphere packaging than in vacuum skin packaging.
Designing for a pasta maker’s needs
The desired bite after cooking and the consistency needed for even portioning can guide ingredient development from the start. An existing filling can serve as a reference for the qualities a producer wants to retain. At TFTAK, we can tailor the texture and water retention of extruded proteins to suit a specific product and process.
Want to dive deeper into the topic? Read the study
We thank Vittoria Latrofa, Davide De Angelis, Aleksei Kaleda, Kärt Saarniit, Francesco Caponio and Antonella Pasqualone for sharing the findings from this collaboration and the entire Sabatelli Food team for their collaboration.
Explore the research methods and results in the Applied Food Research study “Quality and shelf life of filled pasta with meat analogs made from durum wheat meal and pea proteins”.
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