1 What are smart foods? Smart foods are those that have been developed through the invention of new or improved processes, for example, as a result of man-made materials/ingredients or human intervention; in other words, not naturally occurring changes.
2 Smart foods may: have a function, other than that of providing energy and nutrients; perform a particular function never achieved by conventional foods; have had significant investment of intellectual property; have been developed for specialised applications, but some eventually become available for general use.
3 Qualifications and Curriculum Authority (QCA), the British and Nutrition Foundation (BNF) and the Design and Technology Association (DATA) classify smart foods as: Foods with novel molecular structures, e.g. modified starches, fat replacers and sweeteners Functional foods, e.g. cholesterol - lowering spreads, probiotic yogurts, fortified eggs Meat analogues, e.g. textured vegetable protein (TVP), myco-protein and tofu Encapsulation technology, e.g. encapsulated flavours in confectionery modern biotechnology, e.g. Soya bean, tomato plant, particular enzymes modern biotechnology, e.g. Soya bean, tomato plant, particular enzymes
4 Meat Analogues Although not new, meat analogues use either naturally occurring ingredients (e.g. Soya bean) or fermentation technology to manufacture a food which has been altered to perform a particular function i.e. act as an alternative to meat.
5 Some people choose not to eat meat because of a variety of ethical, social and value issues and obtain all their protein from other sources. In recent years, manufacturers have produced many meat-like products, called ‘meat analogues’, which mimic the sensory properties of meat and can be used to replace or extend meat in traditional products, e.g. textured vegetable protein (TVP), myco-protein and tofu. Many of these analogues are also fortified with vitamins and minerals, e.g. vitamin B12 and iron.
6 Textured Vegetable, Protein (TVP)What is it? It is composed of bundles of short fibres of extruded soya protein. The globular soya protein is gelled by heat and shear to form a fibrous structure. Plain TVP may have a ‘beany’ taste, so needs to be flavoured. Varieties of flavoured TVP are available. Uses It is used in sausages, pies, Cornish pasties, burgers and pasta and dishes.
7 Tofu What is it? It is produced from ground soya beans, which have been sieved. The proteins are coagulated, producing a soft cheese-like product. Tofu is semisolid and is available in plain and smoked forms. As it is quite soft, it absorbs flavours well. Uses It does not have a meaty texture, yet may be used for many dishes as a substitute for meat, e.g. in stir -fries and steamed dishes.
8 Myco-protein What is it?It is produced by fermentation of a particular organism (Fusarium graminearum) to produce fine fibres, which are formed together to produce a meat analogue. It has similar textural properties to meat and contains a small amount of fibre. The myco-protein undergoes forming, cutting and texturising according to the nature of the product to be made. Uses Myco-protein absorbs flavours well and may be cooked in many different ways. It is easily formed into many different shapes. e.g. mince, burgers, fillets and sausages.