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Development of a Clean-Label Meat-Free Alternative to Deli Ham.

Lisiane Carvalho1, Beatriz Caetano1, Capucine Godinot1

  • 1LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.

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Summary

This study developed a clean-label, meat-free deli ham alternative using plant-based ingredients. The new product matches commercial texture while offering better nutrition and no chemical additives.

Keywords:
additive-freeclean labeldeli hammeat-free

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Area of Science:

  • Food Science
  • Sustainable Food Systems
  • Nutritional Science

Background:

  • Growing consumer demand for plant-based foods and sustainable options.
  • Need for meat alternatives that adhere to clean label principles (free of chemical additives).
  • Commercial meat-free alternatives often contain undesirable additives.

Purpose of the Study:

  • To develop a clean-label, meat-free alternative to deli ham (MAD).
  • To create a product free of chemical additives, aligning with clean label standards.
  • To benchmark the developed product against a commercial meat-free deli ham.

Main Methods:

  • Analysis of a commercial meat-free deli ham (Target MAD).
  • Development of laboratory and pilot-scale clean-label prototypes (Optimized CL formulation, CL MAD).
  • Evaluation of texture, rheology, color, sensory attributes, and physicochemical properties.

Main Results:

  • The clean-label meat-free deli ham (CL MAD) exhibited similar firmness to the Target MAD.
  • CL MAD showed improved texture: 17% more cohesive, 50% less adhesive.
  • CL MAD had higher protein and lower fat content compared to the Target MAD.

Conclusions:

  • Successfully developed a clean-label meat-free alternative to deli ham.
  • The product meets commercial textural standards without chemical additives.
  • Offers improved nutritional quality, catering to consumer demand for healthier, sustainable foods.