Alternative Methods for Alternative Proteins

Introduction

The first review will be in the area of proximate analysis, the quantitative determination of macromolecules such as fat or carbohydrates, which are critical test points for consumers and producers alike. Accurate proximate analysis testing has long been a mainstay in traditional dairy production, allowing the best processors to optimize various aspects of their manufacturing, in order to reduce loss and implement least cost formulation, while adhering to the utmost quality standards. These proximate tests can be performed in-house, by an onsite system or quality team, or can be sent to an ISO 17025 certified laboratory for reference testing, receiving results anywhere from 2-7 days depending on the required test and turnaround time (TAT) of the lab. These proximate tests are typically related to the reporting on nutritional labels, although not always, in an attempt to fit quality standards outlined during initial product development. For manufacturers, however, a more critical portion of proximate analysis is the need for accurate and precise testing of moisture/solids, fat/oil, or protein content. While other analyses are required for reporting or minor production limitations, it is typically a combination of tightly controlling one, if not all three, of these components that can lead to the greatest cost savings or loss.

To start, moisture analysis is a simple process that does not have much variability in traditional testing. The existing methods adapt well to new and novel alternative products; whether an oven method for batch drying is used, a halogen or IR moisture balance for results in 10-20 minutes, or microwave/IR drying, like CEM’s SMART 6^TM, for results in 2 minutes, the methods remain the same. However, when you start to look at the more complex techniques for fat and protein testing, a variety of obstacles begin to present themselves.