{"id":30993,"date":"2019-11-13T10:03:45","date_gmt":"2019-11-13T15:03:45","guid":{"rendered":"http:\/\/biospringer.kinsta.cloud\/?p=30993"},"modified":"2025-01-21T11:11:01","modified_gmt":"2025-01-21T16:11:01","slug":"challenge-flavor-plant-based-food","status":"publish","type":"post","link":"https:\/\/biospringer.com\/en\/challenge-flavor-plant-based-food\/","title":{"rendered":"The flavorful challenge of plant-based food & beverages"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/p>\n

Consumer expectations are\u00a0<\/span>moving\u00a0<\/span>toward a profound\u00a0<\/span>change in\u00a0<\/span><\/b>eating\u00a0<\/span><\/b>habits<\/span><\/b>\u00a0<\/span>w<\/span>hether in the sense of a more responsible consumption for their\u00a0<\/span>health<\/span><\/b>\u00a0or for the\u00a0<\/span>planet<\/span><\/b>.\u00a0<\/span>M<\/span>ore and more people are\u00a0<\/span>reducing or eliminating the consumption of animal products<\/span><\/b>\u00a0and turning to other sources of protein.<\/span>\u00a0<\/span>At the same time, official nutritional recommendations are evolving\u00a0<\/span>with specific guidelines<\/span>:<\/span>\u00a0Canada is pushing for\u00a0<\/span>the\u00a0<\/span>choice of vegetable<\/span>s<\/span>\u00a0<\/span>instead of<\/span>\u00a0animal proteins<\/span>\u00a0and\u00a0<\/span>France imposes\u00a0<\/span>weekly vegetarian meals<\/span>\u00a0in<\/span>\u00a0schools<\/span>.<\/span>\u00a0<\/span><\/p>\n

Vegetable proteins represent an alter<\/span>native to those of animal origin<\/span>.<\/span>\u00a0<\/span>For\u00a0<\/span>the\u00a0<\/span>food industry,<\/span>\u00a0it is an\u00a0<\/span>opportunity for innovation<\/span><\/b>,\u00a0<\/span>and<\/span>\u00a0<\/span>new challenges to tackle<\/span>,\u00a0<\/span>in particular to<\/span>\u00a0maintain the good taste of their recipes.<\/span><\/p>\n

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It’s undeniable, people are going green\u00a0<\/span><\/b>\u00a0<\/span><\/h4>\n

Vegetarianism<\/span><\/b>\u00a0<\/span>and\u00a0<\/span>veganism<\/span><\/b><\/a>\u00a0are\u00a0<\/span>without<\/span>\u00a0a<\/span>\u00a0doubt\u00a0<\/span>i<\/span>ncreasing globally<\/span>:<\/span>\u00a0<\/span>2% of consumers are vegan, while 5% are vegetarians (1)<\/span>. I<\/span>n the U.S<\/span>.<\/span>,<\/span>\u00a0<\/span>t<\/span>here<\/span>\u00a0has<\/span> been a 600% increase in people identified as <\/span>vegans<\/span> in the last three years (2)<\/span>!<\/span>\u00a0<\/span>The rise of ‘flexitarians’ is powering plant-based\u00a0<\/span><\/b>products<\/span><\/b>.\u00a0<\/span>Nearly 8 out of 10 U.S. millennials eat meat alternatives, compared to 5 out of 10 non-millennials (3)<\/span>.<\/span>\u00a0<\/span>As a result, there is an\u00a0<\/span>explosion\u00a0<\/span><\/b>in\u00a0<\/span><\/b>the demand for vegetable proteins<\/span><\/b>. In fact, p<\/span>lant protein consumption is\u00a0<\/span>globally\u00a0<\/span>estimated to grow by 12.5% between 2010 and 2030 (4)<\/span>.\u00a0<\/span>\u00a0<\/span><\/p>\n

M<\/span>ultiple factors play a role in the purchase of plant alternatives.<\/span>\u00a0<\/span>Taste<\/span><\/b><\/a>\u00a0is, for 68% of respondents, the main important factor for p<\/span>lant-based dairy<\/a> and meat purchase<\/span>s<\/span>, before price or health for 41 % them. Then come the\u00a0<\/span>well-being<\/span><\/b><\/a>\u00a0and\u00a0<\/span>ease of cooking<\/span><\/b> of these products (5)<\/span>.<\/span>\u00a0<\/span><\/p>\n

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Vegetable proteins, a juicy market\u00a0<\/span><\/b>\u00a0<\/span><\/h4>\n

The<\/span><\/b>\u00a0plant proteins<\/span><\/b>\u00a0market\u00a0<\/span><\/b>is booming<\/span><\/b>. <\/span>The global market topped 36.5 billion USD over 2018 and should reach 46.4 billion USD by 2023 (6). Main plant proteins in this market are soy<\/strong>, pea<\/strong> and wheat<\/strong>. While vegan or vegetarian products represent only a small portion of the population, flexitarianism is driving the market. The global meat substitutes market is estimated at 13.3 \u00a0billion USD in 2018 with a projected 7.9% CAGR for 2019-2024 (7) while dairy alternatives were worth 17.3 billion USD in 2018, and projected to 29.6 billion USD in 2023 (8).<\/a><\/p>\n

By offering alternatives to animal proteins<\/span>,\u00a0<\/span>the industry<\/span>\u00a0<\/span>can reach new populations such as senior, children\u00a0<\/span>and<\/span>\u00a0<\/span>sports people. In addition to offering new opportunities for product development, these proteins are nutritionally rich and have interesting technical properties. <\/span>\u00a0<\/span><\/p>\n

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What consequences for formulation with plant-based\u00a0<\/span><\/b>proteins<\/span><\/b>?<\/span><\/b>\u00a0<\/span><\/h4>\n

The\u00a0<\/span>manufacturers\u2019\u00a0<\/span>major challenge\u00a0<\/span>is to meet consumers<\/span>\u2019<\/span>\u00a0expectations while maintaining the\u00a0<\/span>taste<\/span><\/b><\/a>,\u00a0<\/span>texture<\/span><\/b>\u00a0and overall\u00a0<\/span>appearance<\/span><\/b>\u00a0of the products<\/span>\u00a0they are used to<\/span>.\u00a0<\/span>\u00a0<\/span><\/p>\n

\u201cThe Impossible Burger\u201d launched by Impossible Foods is a good example of\u00a0<\/span>a\u00a0<\/span>tasty<\/span>\u00a0<\/span>success story<\/span>. It contains\u00a0<\/span>yeast extract<\/span><\/b>\u00a0to readjust its formula while giving it taste.\u00a0<\/span>\u00a0<\/span><\/p>\n

In fact,\u00a0<\/span>most of p<\/span>lant-based proteins come with\u00a0<\/span>off-notes<\/span><\/b><\/a>\u00a0that need to be corrected.<\/span>\u00a0A challenge that Biospringer<\/span>\u00a0help<\/span>s<\/span>\u00a0to<\/span>\u00a0take up<\/span>\u00a0with natural-based ingredients<\/a><\/span>.<\/span>\u00a0<\/span>\u00a0<\/span><\/p>\n

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Springer\u00ae Mask 101<\/span><\/b>\u00a0is<\/span><\/b>\u00a0<\/span><\/b>an ingredient of choice for the world of vegetable proteins<\/span><\/b>\u00a0<\/span><\/h4>\n

Springer\u00ae Mask 101<\/span><\/b><\/a>\u00a0is a yeast-based flavor\u00a0<\/span>by Biospringer. T<\/span>h<\/span>is new ingredient<\/span>\u00a0neutralizes beany or earthy off-notes brought by\u00a0<\/span>vegetable<\/span>\u00a0<\/span>proteins. It is an\u00a0<\/span>ideal solution for manufacturers<\/span>\u00a0t<\/span>hat all<\/span>o<\/span>ws<\/span>:<\/span>\u00a0<\/span><\/p>\n