MEAT, FISH & POULTRY
Clean label insights: The fil-rouge driving innovation in processed & meat alternatives Even though it’s a non-scientific consumer term, ‘clean label’ has nonetheless been accepted by the food industry, consumers, academics and even regulatory agencies. Maryke Foulds looks at why this trend is now considered the new normal in F&B manufacturing.
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n its simplest form, clean label means developing and manufacturing a food or beverage product using as few ingredients as possible and ensuring that those ingredients are recognised by consumers. It also includes products that feature no artificial ingredients or synthetic chemicals, or that substitute food additives (identified in Europe as E-numbers) with natural items. Although it has no legal or commonly accepted definition, clean label pushes the industry to re-evaluate ingredients, formulations and processes. It can be interpreted as “all natural”, “minimally processed” and “non-GMO.” In a Mintel study, A year of innovation in meat poultry 2020, analyst Stefania Apostol highlighted the three main areas of opportunities in processed meat: To satisfy customer’s needs with clean label and sustainability, animal welfare issues, and paying more attention to consumers’ dietary needs. The processed image of meat and poultry products can be a purchase barrier for many consumers. As a result, brands are committing to cleaner labels by removing additives and preservatives, artificial ingredients, hormones and antibiotics, amongst others. A point that consumers are not willing to compromise on is great taste and food safety. The past few years have seen movements aimed at avoiding ingredients considered to cause health issues, such as phosphates - whether scientifically proven or not. Clean label represents a big opportunity for food manufacturers to increase market share and value proposition. According to a survey 2017 Food Manufacture survey of 1 300 consumers across Europe, North America and Asia-Pacific, 76% of respondents said they would be more likely to buy a product that contained ingredients they recognised and trusted. In the same survey, 52% of respondents said they would spend
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over 10% more on a food or beverage product that contained ingredients they recognised and trusted. DOES THE CLEAN LABEL TREND IMPACT ON MEAT ALTERNATIVES? Producers of meat alternatives should pay attention to their ingredient selection. Mintel’s report presented during FIE 2019 What’s next for plantbased diets? indicates that plant-based products must deliver on consumer expectation for transparency and naturalness. Up to 44% of UK consumers agree that it is unclear what ingredients are used in meat-free foods, 41% of them consider meat-free food with a short ingredient list more appealing than a long one, and 31% maintain that meat-free food is too processed to be healthier than meat. The same feeling is shared by French consumers. In France, a third of people interviewed by Mintel specialists agreed that processed plant protein food (e.g. soy burgers) are just as bad for health as processed meat.
HOW TO CHOOSE THE RIGHT INGREDIENTS AND PURSUE THE CLEAN LABEL OPPORTUNITY The bio-ingredients division of Lallemand, and savoury segment specifically, focuses on high-value yeast products from Saccharomyces cerevisiae and Torula yeast. It includes whole cell nutritional yeast, yeast extracts and yeast derivatives.
Food Manufacturing Africa | 2021 Quarter 1
Yeast and yeast derivatives have been used for thousands of years in the production of bread, beer and wine. It is well-known and appreciated globally for its functionality. One of the drivers for Lallemand’s applied research is to find applications where the original properties of inactive yeast and yeast fraction are not yet tapped, with the target of playing an active role in the development of clean label solutions for customers. PHOSPHATE REPLACEMENT IN PROCESSED MEAT The minerals used in meat and meat products has several functions, such as pH adjustment, buffer properties, sequestration of selected cations, changing ionic charge distributions and/ or bacteriostatic effects. Sequestration of metal ions which are present in meat, such as Ca2+, Mg2+, Fe2+, Fe3+ etc., will enhance the water holding capacity of meat and meat products, improving the degree of tenderness and the meat’s colour. Whole cell yeast has emulsifying, flavour enhancing, water and oil binding properties that can be useful in processed meat products. Combining the characteristics of selected inactive yeast and specific process suggestions, Lallemand has reached very interesting results. Toravita 033 is a yeast-based specialty ingredient with increased water holding capacity. The inclusion in the meat matrix contributes to the colour stability and flavour release - a big opportunity to produce cleaner label emulsified sausages and deli hams, as well as fish fingers, surimi and others. Taste is one of the main drivers for repeated purchase and other product attributes. It can be targeted for innovation, keeping clean label in mind. A key concept that goes together with clean label, is ‘free from’. Emma Schofield, in the previously mentioned Mintel report, also cites consumers’ interest in free-from dieting. Free from
