Development of Edible Casings for Vegan Meat Applications

Plant based or vegan meat applications in the marketplace is experience a large market push, as demand for vegan products increases. To produce vegan sausages, casings are typically produced out of seaweed polysaccharides (e.g., carrageenan). However, this has limitations as clients are demanding increased criteria, such as locally grown or made from local Saskatchewan ingredients. This research project aims to develop a plant-based edible casing for potential vegan meat applications. Specifically, the project looks at using hemp and pulse protein ingredients as the main biopolymer in the development of an edible film, along with other film additives (e.g., plasticizer, crosslinking agents, etc.) The film will have sufficient mechanical strength and stretchability to withstand processing, have good control over water migration and good colour. The films will be prepared by casting, and then tested out for potential in a vegan sausage application at the Food Centre.

Faculty Supervisor:

Michael Nickerson

Student:

Partner:

Top Shelf

Discipline:

Life Sciences

Sector:

Manufacturing

University:

University of Saskatchewan

Program: