Bridging the gap between meat and alternative proteins
Alternative meat options are growing and so is the need for solutions to turn them into tasty and satisfying eating experiences.
Preparing the next generation of alternative proteins
Gen Z is showing a strong interest in plant-based diets, with 65% saying they want a more ‘plant-forward’ diet. With the world population increasing, there is a need to produce more food, and alternative proteins can help meet this demand. Consumers are looking for products that offer better cost, convenience, quality, and sustainability without compromising on taste.
Bridging the taste gap
Taste and texture are crucial factors in the success of meat alternatives. Consumers who are accustomed to traditional meats may be hesitant to make the switch if products don’t meet expectations in these areas. Givaudan focuses on improving the sensory properties of plant proteins such as soy, pea, wheat, as well as mycelium, insects, and cultivated meat. With a full range of culinary capabilities, we can deliver the mouth-watering appeal of home-cooked meat dishes to products at scale.
Through the use of masking technologies, flavour enhancers, and unique flavour, texture and colour solutions, Givaudan aims to create market-winning plant-based and alternative meat experiences that mimic real meat while also opening the door to new protein innovations.
“Consumers are willing to give alternative proteins a second chance, but manufacturers need to hit the mark on taste, nutrition and sustainability.”
Panchali Chakraborty, Technical Director Savoury & Snacks
Improving nutrition
New labelling regulations and nutritional rating systems, such as Nutri-Score in Europe, are making nutritional information more transparent to consumers worldwide. The focus on health has led many manufacturers to explore the incorporation of meat alternatives into complete meal solutions. Working closely with formulation experts, Givaudan can help customers improve their nutritional ratings while still meeting taste expectations.
For example, our Nutri TasteSolutions® Sodium helps solve the salt reduction challenge in alternative protein products. The range can be used to help replicate the role that salt plays in these applications using proprietary taste ingredients that reassemble salt’s attributes.
Pioneering technologies with PrimeLock+™
Givaudan recently launched PrimeLock+™ , an integrated technology which enhances the food experience of plant-based savoury products while reducing fat content. It provides flavour and stability, mimicking the taste and texture of real meat.
PrimeLock+™ ensures great taste and juiciness in plant-based burgers, sausages, and meatballs while reducing fat. It also enhances the visual appeal by providing the look of marbled fat in vegan solutions.
Our network
With an established global network of innovation hubs in key locations around the world, Givaudan is ready to accelerate innovation and shape the future of alternative protein. Our goal is to create great-tasting and healthy alternative meat experiences that support the global shift towards more sustainable and mindful diets.