Company insight
agriculture is responsible for more than 14% of global greenhouse gas emissions. It also drives freshwater use and, to a certain extent, pollution. Industry players, start- ups and venture capitalists are responding and turning the niche trend of new food into a future market worth billions. The most growth will come from flexible eaters. While consumers are receptive to plant-based meats, products with a close resemblance to meat remain divisive. A previous “niche trend”, meat-like replacements have sparked a lot of experimentation and interest among meat eaters, not just vegetarians or vegans. A Symrise survey shows that a future target group for meat alternatives could reach 85% of consumers who will probably not give up meat completely. Currently people are increasing their consumption of plants: ■ 19% of French, Italian and Spanish adults plan to incorporate more vegetarian foods into their diets.
■ 21% of US adults say “flexitarian” – a term for people who occasionally eat meat or fish – best describes their dietary preferences.
■ 42% of Chinese adults have had more plant-based food and drink at home.
Reasons not to resist
But why are some meat-eaters resisting the move towards less meat? And what could be done to encourage uptake of meat substitutes? One of the most common reasons mentioned by meat lovers is the taste, texture and quality of meat substitutes: “You always know what you’re getting when you eat meat, you know how it tastes and more than anything else, you know you’re investing in something you recognise.”
Ingredients Insight /
www.ingredients-insight.com
Taste the difference O
ne of the main reasons why consumers’ meat consumption is decreasing is that animal
In the past, people who didn’t eat meat had little choice in mainstream supermarkets or dining out. Today, many people follow flexitarian, vegetarian or vegan diets. Taste and nutrition supplier Symrise offers extensive consumer and market understanding to develop great tasting, nutritious plant-based and further alternative protein-based products, such as cultured meat.
Symrise works to create authentic mouthfeel to appeal to meat eaters and vegans alike.
Thus, consumers invite companies to make plant-based products that taste delicious and show clearly where the products and ingredients come from. The taste of plant-based products, along with a drive towards sustainability, is an increasingly important factor in Symrise’s solution portfolio spectrum.
Flexitarians, vegetarians and also vegans opt for familiar bite, authentic mouthfeel, appetising appearance and a pleasing base seasoning in new plant-based products. Meat lovers, but also flexitarians, crave a real and authentic meat experience. There are three steps to making plant-based proteins taste great: creating signature taste, delivering mouthfeel and juiciness and turning plant- inherent off-notes into balanced profiles.
Recipe for success
The Symrise plant-based solution portfolio delivers against these needs: ■ Masking: Masking off notes with unique tools such as Symlife Taste Balancing dual protein optimiser.
■ Enrichment: Adding richness, juiciness and a base note to the body of the respective taste profile.
■ Typification: Completing the flavour profile with a specific culinary taste direction.
To achieve this, Symrise combines the best of nature with proprietary, advantaged scientific technologies. As a forward-thinking and collaborative partner, the company offers a multi- functional portfolio of customisable taste, masking and mouthfeel solutions. Natural taste solutions with authentic culinary and dairy notes are its special expertise. Symrise’s strategic partnerships and wider ecosystem further enable the creation of agile integrated solutions. Partner with Symrise to contribute to a sustainable food system and find innovation capabilities for plant-based protein solutions that work for you. ●
www.symrise.com 63
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