The flavorful challenge of plant-based food and beverages  

The flavorful challenge of plant-based food and beverages  

Consumer expectations are moving toward a profound change in eating habits whether in the sense of a more responsible consumption for their health or for the planetMore and more people are reducing or eliminating the consumption of animal products and turning to other sources of protein. At the same time, official nutritional recommendations are evolving with specific guidelines: Canada is pushing for the choice of vegetables instead of animal proteins and France imposes weekly vegetarian meals in schools. 

Vegetable proteins represent an alternative to those of animal origin. For the food industry, it is an opportunity for innovationand new challenges to tacklein particular to maintain the good taste of their recipes.


It’s undeniable, people are going green  

Vegetarianism and veganism are without a doubt increasing globally: 2% of consumers are vegan, while 5% are vegetarians (1). In the U.S., there has been a 600% increase in people identified as vegans in the last three years (2)! The rise of ‘flexitarians’ is powering plant-based productsNearly 8 out of 10 U.S. millennials eat meat alternatives, compared to 5 out of 10 non-millennials (3). As a result, there is an explosion in the demand for vegetable proteins. In fact, plant protein consumption is globally estimated to grow by 12.5% between 2010 and 2030 (4) 

Multiple factors play a role in the purchase of plant alternatives. Taste is, for 68% of respondents, the main important factor for plant-based dairy and meat purchases, before price or health for 41 % them. Then come the well-being and ease of cooking of these products (5). 


Vegetable proteins, a juicy market  

The plant proteins market is booming. The global market topped $10.5 over 2017 and should reach $16 bn by 2025 (6). Main plant proteins in this market are soypea and wheatWhile vegan or vegetarian products represent only a small portion of the populationflexitarianism is driving the market. The global meat substitutes market is expected to reach 2.5 bn in 2021 (7) while plant-based milk grew by 9% in 2018 (8)Other dairy (ice cream, yogurt, cheese, creamer, butter, dressings) generated $697M, growing by +50% (9).

By offering alternatives to animal proteinsthe industry can reach new populations such as senior, children and sports people. In addition to offering new opportunities for product development, these proteins are nutritionally rich and have interesting technical properties.  


What consequences for formulation with plant-based proteins? 

The manufacturers’ major challenge is to meet consumers expectations while maintaining the tastetexture and overall appearance of the products they are used to 

“The Impossible Burger” launched by Impossible Foods is a good example of tasty success story. It contains yeast extract to readjust its formula while giving it taste.  

In fact, most of plant-based proteins come with off-notes that need to be corrected. A challenge that Biospringer helps to take up with natural-based ingredients.  


Springer® Mask 101 is an ingredient of choice for the world of vegetable proteins 

Springer® Mask 101 is a yeast-based flavor by Biospringer. This new ingredient neutralizes beany or earthy off-notes brought by vegetable proteins. It is an ideal solution for manufacturers that allows: 

  • To develop flavorful plant-based foods without adding any taste 
  • To formulate with an easy-to-use naturalix solution produced by fermentation 
  • Not to change texture and general appearance of the product  


Using Springer® portfolio makes plant-based foods taste better 

In terms of taste, yeast ingredients comply with the expectations of vegan, vegetarian and other flexitarian consumers.  

Biospringer offers yeast extract-based ingredients which are 100% animal-free, covering a large spectrum of flavors from vegetable to meaty (chicken, beef, gravy, roasted, grilled and smoked meat) and cheesy. Therefore, food formulators will find extensive solutions to the development of plant-based food products. 


1 Globaldata, Opportunities in Food Swaps, 2017
2 Foodrevolution, Why the Global Rise in Vegan and Plant-Based Eating Isn’t A Fad, 2018
3 Mintel, What consumers really think about meat alternatives? 2018
4 Culture Nutrition, Infographie : lumière sur le marché des protéines végétales, 2017
5 Mindlab, Assessing consumers perceptions of plant-based foods, n=2518 gen pop, December 2018
6 Statista, Plant protein market value worldwide in 2017 and 2025, 2017
7 Globaldata, Foodservice Insights & Trends – Focus on Vegetarianism, 2018
8 Data PBFA commissioned from Nielsen, U.S. Retail Sales Data for Plant-Based Foods, 2018
9 According to ISO TS19657