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Developing successful meat and fish alternatives in a constantly-evolving market brimming with innovation means ensuring your products are truly stand-out in quality. Gilbert Verschelling, director of business development and innovation, Savoury Ingredients at DSM-Firmenich discusses how manufacturers can rise to the challenge

The global plant-based meat retail market was valued at $4.40 billion in 2022 and consumers are still reaching for their favorite meat alternatives. At the same time, forecasts suggest that the global seafood alternatives market will experience significant growth, predicted to reach $1.3 billion by 2031.

The plant-based category isn’t without its challenges. Like with all food and drink applications, consumers will decide the success of a product first on taste, secondly texture and finally its nutritional or health properties. As appetite continues to surge, meeting this ever-maturing consumer demand also becomes more complex. This is particularly evident where certain brands are reducing their plant-based portfolios to focus on getting the taste, texture and health benefits of best-sellers in line with consumer expectations. While quality generally overrules quantity, having a wider product range can be a key differentiator for brands in such a competitive market. So, what must manufacturers keep in mind to ensure a breadth of exciting new products that keep consumers coming back for more?

Replicating the real deal

Replicating the savoury and distinctive umami flavors of meat and fish, and masking the unfavourable off-notes associated with plant proteins, has been one of the main challenges for plant-based alternative producers. Animal-derived meats and fish naturally have this specific umami taste due to certain amino acids responsible for savoury and satisfying flavours, while plant-based ingredients generally have lower amounts of those amino acids. However, new and innovative flavour solutions that enable tailored, umami-forward taste profiles and improved masking agents are revolutionising the meat and fish alternatives sector.

For seafood manufacturers, balance is key as seafood typically has a more delicate taste than meat. Take shellfish, such as shrimp or crab for example, these tend to have a delicate sweetness that adds complexity to their flavor. Replicating this natural sweetness in plant-based alternatives can be challenging as it is influenced by the specific combination of sugars, amino acids and other compounds found in shellfish. Canned tuna on the other hand, has a more creamy and meaty profile that requires a completely different set of flavour solutions. Today, rich and rounded or delicate and sweet middle-block flavour solutions exist to help brands recreate these authentic fish-y tastes.

Simplifying complex textures

Meat and fish have intricate cellular structures with unique arrangements of muscle fibres, connective tissues and fat distribution. Achieving a similar texture in plant-based alternatives requires careful selection and processing of plant proteins to create a similar fibrous network. The next generation of canola-based textured vegetable proteins can be used here to give a firm, springy and fibrous bite.

Fish products also often have a high moisture content which contributes to texture and juiciness. Imitating this in plant-based alternatives without compromising structural integrity can be complex. To replicate an authentic fish experience, specifically developed yeast extracts can impart a low-salt umami taste and a succulent mouthfeel. Hydrocolloids also support in building a traditional fish-like bite and enhance water binding capacity to improve juiciness.

Diversifying sources of plant-based nutrition

Meat and fish are widely known as a go-to, complete source of protein and other nutritional benefits like omega-3s. Although plant-based proteins are beneficial when it comes to high levels of fibre, low unsaturated fats and low cholesterol, they often miss some essential vitamins and minerals that can mainly be found in animal proteins. This can be solved by fortifying plant-based products, for example with vitamin B12, vitamin D or iron. Research shows that 73% of consumers are actively looking for vitamins when checking the label of a plant-based product as they are aware they are missing out on certain nutrients when adopting “elimination diets.” For manufacturers looking to grow within the plant-based space, it’s important to ensure that plant-based products offer the same or better nutritional value than meat or fish products by diversifying protein sources and using plant proteins with a complete amino acid profile, such as canola.

Fish is also a notable source of long-chain omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which are crucial for brain, heart, eye and immune health. While many people get enough alpha-linolenic acid (ALA) long-chain omega-3 fatty acids from land sources, such as flaxseed or canola oil, the conversion of ALA into EPA and DHA fatty acids by the human body is too low to meet recommended levels. A new algal omega-3 solution on the market means manufacturers in Europe can create nutritious plant-based salmon burgers, fish-free tuna and more with on-pack nutrient claims that these products contain the same levels of EPA and DHA as found in traditional fish products.

A promising road ahead

Addressing these challenges requires an agile approach that combines food science, technology and culinary expertise that centers around taste, texture and health. By using a diverse range of plant-based solutions to break down the complexities of building authentic flavour and texture profiles, manufacturers can energise their plant-based meat and fish portfolios and keep consumers coming back for more.

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Opinion: Dishing out successful meat alternatives

The Plant Base

21 June 2023

Opinion: Dishing out successful meat alternatives

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