Flavours & fragrances
contend that by showing greater flexibility it increases the chances of their particular argument being brought to the attention of the public at large. Indeed, the latter stance has been working, highlighted in a recent survey from ProVeg International and Innova Market Insights as part of the Smart Protein Project. The poll’s findings – which encompass more than 7,500 people in ten European countries, gauging their attitudes towards consuming plant-based foods, their trust in relation to such products, their current consumption habits, and, of course, the key drivers behind their food choices – showed 30% of respondents were following a flexitarian diet. Moreover, just under 40% intended consuming less meat products in the near future, 46% had already done so and 30% stated they intended reducing their dairy consumption.
“While taste is the most important attribute for plant-based foods, creating delicious plant-based meat alternatives that resonate with consumers can be a complex, costly and challenging process, particularly around savoury taste and creating succulence, juiciness and a moreish fl avour.”
Ronan Moloney, Kerry Asia Pacifi c, Middle East & Africa
Meanwhile, the proportion of flexitarians who had already reduced their meat consumption ‘heavily’ was even higher at 73%, and 7% specifically identified themselves as plant-based eaters. Within this sample, flexitarian diets were seen not only as offering the greatest health benefits, in terms of lowering rates of obesity and heart disease connected to excessive consumption of carbon- intensive red meat and processed foods, but also reducing carbon emissions too.
5.86 million
The number of lives that could be saved by 2040 from going green.
Lancet Planetary Health 84
A greener future Whatever one’s own dietary stance, the potential health benefits of adopting plant-based approaches shouldn’t be underestimated. Indeed, a February 2021 study from Lancet Planetary Health estimated that by 2040 up to 5.86 million lives a year could be saved globally by going green. This estimate assumes officials continue incorporating eco-friendly health policies into wider plans aimed at cutting greenhouse gas emissions to reduce global warming. It also assumes a scenario where the goals of the 2015 Paris Climate Agreement of ‘well below 2°C’ are met. Kerry, one of the world’s largest taste and nutrition companies, is deploying a plant-based solution to help F&B brands create new products to keep up with
changing consumer preferences – changes it noted from its own study conducted in the summer of 2021, which showed 49% of consumers globally are already factoring sustainability into their food and drink purchases, and that their understanding of the issue is evolving from environmental and social responsibility to including sustainable wellbeing and sustainable nutrition. That means typical associations with sustainability, such as sustainable packaging and environmental preservation, are now considered to be standard for many consumers. The survey of 14,000 shoppers across 18 countries also showed people expect F&B brands to take their environmental responsibility more seriously.
Meanwhile, a separate Asia-Pacific study from Kerry examining opinions on plant-based meats found that 62% of respondents were interested in buying meat alternatives, while 44% said they intended to increase consumption of such products. Indeed, Asia is something of a plant-based powerhouse, now the second-largest region in the world for meat alternatives, accounting for 22% of global sales by value, according to the company. And by 2035, it’s expected to account for two-thirds of global consumption of alternative proteins. Unsurprisingly, Kerry sees significant mileage in that particular market for companies to leverage its Radicle by Kerry platform. The company’s portfolio of plant- based solutions helps F&B brands deliver on taste, functionality, sustainability and nutrition. Its taste systems, for instance, have been specifically developed to help mask the off-notes that consumers often report with plant-based protein ingredients.
In addition, it also ensures the ingredients chosen can perform just like its conventional animal-based counterparts, from textural qualities to freshness, while still allowing a sustainable profile and high nutritional value, the company claims. As Ronan Moloney, VP and GM, Food and Meat for Kerry Asia Pacific, Middle East and Africa puts it: “While taste is the most important attribute for plant-based foods, creating delicious plant- based meat alternatives that resonate with consumers can be a complex, costly and challenging process, particularly around savoury taste and creating succulence, juiciness and a moreish flavour.”
Plant-based printing Technology, meanwhile, is assuming increasing importance in this carbon reduction, sustainability narrative. This can be seen in the growing use of 3D printing – a recent major example being the University of Osaka, which has found a way of 3D printing Wagyu beef – in a process, which is touted as a promising method to produce sustainable cuts of cultured meat closely resembling original products. The method works by using the histological structure of Wagyu beef
Ingredients Insight /
www.ingredients-insight.com
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