Biospringer provides yeast-based ingredients to neutralise plant-based proteins’ side effects

Biospringer is tackling the challenge of taste in plant-based proteins by covering off-notes in dairy substitutes and in meat substitutes with yeast-based ingredients.

Produced by fermentation, yeast-based ingredients are vegan by essence, and sustainable as they use less energy. Moreover, yeast extract has a positive image among 62% of consumers. Yeast extract ingredients are made by fermentation and its production consists of three main steps.

Yeast extract can also bring out flavours in chicken, grilled, beef, roasted, poultry notes… and mask off-notes. It is a perfect alternative to meat as it provides up to 75% of proteins, but less fat and more vitamins, mineral.

Assessing the global trend of plant-based proteins, Charlotte Bonnet, global product manager at Biospringer said: “Plant-based proteins is a growing market, and probably the fastest trend we have ever faced in the food industry. Indeed, a third of global consumers are limiting their meat intakes in favour of plant-based proteins.

“In the last 12 months, consumers who gave up meat represent 44% in North-America, 34% in South America, 20% in Europe and 20% in Asia-Pacific. Multiple factors explain this trend. According to research, consumers avoid animal products for health, ethical, environment, weight loss and economic reasons.”

According to Biospringer, there are two main segments appearing in plant-based proteins: global dairy substitutes and global meat substitutes.

The first segment is growing +14% CAGR , the second +7,8%. The good news is that, to answer this growth, food manufacturers have a great diversity of alternative proteins available. Each protein brings different types of benefits and its challenges.

According to a Mintel 2018 research, taste is at 68% the most important criteria for the consumer while choosing a plant-based protein, followed by clean label (41%), health claims (35%) and other claims such as non-GMO, organic products, etc. (17%)

Another challenge is the strong expectations when it comes to the taste of plant-based proteins. 54% of consumers agree to reduce their meat consumption and they seek meat alternatives which mimic the taste of meat! To answer this trend, Biospringer’s Culinary Centers work on finding solutions to reduce the off-notes and aftertaste that plant-proteins can generate.

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