Plant-based protein products have been gaining popularity in recent years as more consumers look for healthier and sustainable alternatives to traditional meat. However, one of the biggest challenges facing the plant-based meat industry is replicating the taste and texture of real meat. T. Hasegawa USA has now introduced a new flavoring technology called Plantreact to address this issue.
Plantreact is a flavoring designed to mimic the complex taste profile of meat, including chicken, beef, and pork, for use in plant-based protein products. The product utilizes fermentation and other advanced flavor techniques to create authentic tastes that closely resemble animal-derived proteins. Available in both liquid and dry paste forms, Plantreact can also be used to replicate the taste of dairy products.
According to Mintel data cited in a press release, the plant-based meat industry saw a 9.6% decline in the last year. One of the main reasons for this decline is the taste barrier that many consumers face when trying plant-based alternatives. T. Hasegawa is positioning Plantreact as a solution for meat alternative brands to improve the taste of their products and increase consumer acceptance.
Taste is a crucial factor for consumers when choosing plant-based products. A survey conducted by the Food Industry Association found that less than half of consumers are willing to try new plant-based alternatives, with taste being the main deciding factor. By using Plantreact, plant-based meat producers can create products that closely mimic the taste of traditional meats like chicken, beef, and pork.
Mary Maier, the director of flavor creation at T. Hasegawa USA, expressed excitement about the potential of Plantreact to change consumer perceptions of plant-based proteins. She believes that the technology can deliver a more satisfying and authentic taste experience, helping plant-based products reach their full flavor potential.
Despite the growing interest in plant-based diets, the financial outlook for the plant-based meat industry is challenging. Market leader Beyond Meat recently raised $100 million to pay off debts as sales continue to disappoint. With grocers scaling back on shelf space for plant-based products, companies are looking for innovative solutions like Plantreact to attract consumers and improve sales.
In conclusion, T. Hasegawa’s Plantreact technology offers a promising solution to the taste barrier facing the plant-based meat industry. By replicating the taste of meat and dairy products using advanced flavor techniques, Plantreact has the potential to revolutionize the plant-based protein market and drive consumer acceptance of alternative protein sources.
