In the past few years, a dramatic shift has been observed in consumer behaviour towards plant-based alternatives. The reasons behind this change are often related to health and wellness benefits, environmental sustainability, ethical considerations, and the rising prevalence of food allergies.
66% of global consumers cite health as a motivating factor for choosing plant-based alternatives to meat or dairy products (Global Data – 2022 Q1 Global Consumers Survey).
The global vegan food market is expected to reach a value of over 22 billion U.S. dollars in 2025. In 2021, the market size was close to 16 billion U.S. dollars. The compound annual growth rate is expected to be 9%, according to Statista.
One cannot overlook the influence of the younger generation in driving this trend. It is these individuals, particularly Millennials and Generation Z, who are increasingly adopting veganism, vegetarianism, or flexitarianism, thereby influencing the overall market for plant-based products.
However, while the shift towards plant-based alternatives is gaining momentum, it’s essential to understand that taste remains a crucial factor influencing consumer choices. Irrespective of the benefits, if the plant-based products do not deliver on taste, the chances of these products being adopted on a large scale are slim. This is where the challenge lies for the manufacturers of plant-based foods – to develop products that not only align with consumers’ values but also satisfy their taste buds.
Challenges and Solutions in Creating Tasty Plant-Based Foods
It’s not just about creating a plant-based product that looks like meat or tastes like cheese; it’s about delivering the same mouthfeel and satisfaction that consumers associate with these products. With technological advancements and culinary innovation, food manufacturers are finding solutions to these challenges.
Credit: Wicked Kitchen
One such solution approach is to use natural flavourings and seasonings to enhance the taste of plant-based foods. For instance, the use of umami-rich tastes like mushrooms, tomatoes, and miso can add depth of flavour to plant-based dishes. Similarly, flavours with tangy notes can be associated with dairy products.
Another is to use plant-based proteins derived from plant sources that can mimic the texture of meat. An intriguing development in the plant-based landscape is the rising popularity of the Lion’s Mane mushroom. Native to North America, Europe, and Asia, this unique mushroom is not only nutritionally rich but also boasts a taste and texture remarkably similar to seafood or poultry when cooked.
British restaurant chain Wagamama has launched this Veganuary a vegetable-based dish: lion’s mane bulgogi. This innovative dish puts a satisfying twist on the traditional steak experience, featuring the powerful mushroom as the protagonist with a unique seasoning rich in flavour.
According to Chris Hunt, Trade Sales Manager at Lionel Hitchen, just as seasonings are added to animal products to enhance their taste, the same principle applies to plant-based products. For example, incorporating flavour ingredients such as Lionel Hitchen’s oleoresins or HiTaste range is highly advantageous as they allow for the creation of a well-balanced seasoning blend that can add depth, richness, and complexity to the flavours of meat substitutes like jackfruit, mushroom, or tofu.
By using flavour ingredients, manufacturers can elevate the taste experience of plant-based products, ensuring a more satisfying and enjoyable culinary journey for consumers.
Future Trends in Plant-Based Food Innovations
With the rising demand for plant-based alternatives, the scope for innovation is vast. From creating plant-based meats that bleed like real meat to developing vegan cheeses that melt and stretch like dairy cheese, the possibilities are endless.
One innovation that has gained attention is the use of fermentation to enhance the flavour of plant-based products. Fermentation can add complexity and depth to flavours, introducing sour, tangy, and umami notes that are often lacking in plant-based food.
Another growing trend is the use of smoke and char to impart a grilled, meaty flavour to plant-based products. Smoking and charring can create a robust, savoury flavour profile that mimics the taste of grilled meat, making it an effective strategy for plant-based meat alternatives.
In conclusion, when we talk about plant-based products, it’s important to understand that texture and flavour are decisive factors for consumers. There is a great opportunity for innovation in exploring new technologies and new flavours to satisfy and help consumers who are transitioning to a plant-based diet.
Source:
Global Data – 2022 Q1 Global Consumers Survey
Statista – Value of the worldwide vegan food market from 2020 to 2021 with a forecast for 2025
Plant Based News – Wagamama Unveils Mushroom ‘Steak’ For Veganuary
