Sector News

Plant-based meat alternatives thriving on health halo

March 29, 2019
Food & Drink

Increasing demand in plant-based, alternative proteins is fueled by consumers’ perception of the foods being healthier and secondarily, that they are more environmentally friendly, based on new market research. According to DuPont Nutrition & Health, the 2018 Markets and Markets Meat Alternative survey, 96% of respondents attributed their motivation for eating non-animal-based proteins to the overall health halo associated with the products. Health attributes respondents specified included heart health, illness prevention and longer lifespan.

“With consumers embracing more plant-based foods, the meat alternatives category is really gaining momentum, and there’s lots of opportunity for growth,” said Mark Cornthwaite, marketing manager of DuPont Nutrition & Health.

The survey concluded that social and environmental factors were not reported as primary motivators among consumers. Additional growth is also possible as food companies improve the eating qualities of the alternative proteins.

“Our research shows people see taste, texture and lack of variety in meat alternatives as barriers to eating more plant-based foods,” Mr. Cornthwaite said.

DuPont Nutrition & Health is focused on providing expertise to develop products offering improved eating attributes and taste.

“What sets us apart is we can provide, for many plant-based, meat alternative formats, the majority of the components needed to develop a product from plant proteins to hydrocolloids and antimicrobials to antioxidants and colors,” Mr. Cornthwaite said.

He added that opportunities to improve plant-based versions of breakfast patties, fajitas, sausages and burgers are among the products in highest demand among consumers.

By Joel Crews

Source: Food Business News

comments closed

Related News

September 26, 2021

McCain Foods announces new plant-based brand

Food & Drink

McCain Foods has announced the launch of its new plant-based brand which will offer dips, spreads, sauces and cheeses made from root vegetables. The range will be made with minimal processing, a low carbon footprint and from locally sourced ingredients.

September 26, 2021

Food waste piles up as Britain faces farming labor shortages, planting scaled down for 2022

Food & Drink

Unprecedented labor shortages in the UK over recent months have led to endemic food waste, as crops have been left to rot in the fields. As a result, British fruit and vegetable suppliers are planning to cut down their planting for next year.

September 26, 2021

Digital personal chef: US researchers create robotic lasers to cook food with “unparalleled precision”

Food & Drink

US engineers have invented software-controlled robotic lasers that cook food with unparalleled precision, retaining more moisture, and creating an entirely new, customized way to cook a tasty meal. The idea is to have a kind of digital personal chef, ready to cook up whatever is desired and able to tailor the shape, texture, and flavor – all at the push of a button.

Send this to a friend