The solution to all your vegan needs

More and more consumers are rapidly reducing their meat consumption and switching to a vegan, vegetarian or flexitarian diet. They still crave the unique sensory experience of eating real meat, and it’s not always easy to find plant-based alternatives that are equally delicious. Innovations in meat alternatives are rising in popularity and brands that can provide these solutions to their clients are in high demand, explains Roné Luttig from Savannah.

The move towards alternative, plant-based proteins is not turning us all into vegetarians, but the shift towards flexitarianism is here to stay. Globally, every fifth consumer plans to include more plant-based food in their diet as a result of Covid-19. One of the main reasons for doing so is because it is regarded as healthier and more sustainable. A survey conducted by FMCG Gurus on behalf of Beneo showed that the consumption of meat appears to decrease with age, with 37% of over 55’s saying that they are now flexitarian and with younger consumers increasingly favouring vegetarian or vegan diets. As a result, food producers that embrace plant proteins in their product development are wellplaced to make the most of this growing consumer demand for meat-free alternatives.

Savannah Fine Chemicals has a multitude of solutions to help you with all your vegan needs.

FAT SOLUTIONS FOR PLANT-BASED MEAT

With decades of lipid experience, Bünge Loders Croklaan works with their customers to develop innovative fat systems and cocreate plant-based meat replacers that mimic the unmistakable sensory experience that real meat delivers. Their BeLeaf range of plant-based fats includes three products made from different sustainable raw materials. They form the basis for plant-based meat-replacement products with improved sensory characteristics in terms of appearance, texture, melting behaviour, taste and juiciness. They can also lead to better processing as these products can come in bulk, blocks, powder or flakes. These fat solutions are trans-fat-free and have reduced fat content compared to real meat. As a result, by adding these fat solution products, they can help delight customers with tasty, nutritious, clean-label, plant-based products that look, cook and taste like real meat.

RED BEET AND MALT COLOUR SOLUTIONS FOR MEAT ANALOGUES

Diana food offers non-GMOcolouring made from foodstuff. Diana food provides a colouring for meat analogues by using a combination of red beet juice and caramelised sugar, colouring foodstuffs. These are available in powder and liquid format depending on what is needed for the application. Diana food’s colouring can also be labelled as a clean-label alternative.

BETTER TASTING SOLUTIONS

In the FMCG Gurus Meat vs Plant vs Dairy – Are consumer habits changing? March 2020 report, 60% of consumers who choose plant-based foods say it is a taste preference. However, there is still work to be done to convert a wider audience to plant-based products, given that 40% say meat substitutes lack taste and 27% don’t like the texture. However, thanks to increasing efforts in new product development, companies such as Beneo have now developed high quality plant-protein ingredients with a neutral taste that challenge animal proteins in terms of both taste and texture.

FORMULATING APPEALING MEAT SUBSTITUTES WITH BENEOPRO W-TEX

Beneo’s textured wheat protein is made from wheat gluten and flour, and contains a minimum of 65% proteins on dry matter. Besides being an outstanding source of protein, BeneoPro W-Tex has a neutral flavour profile and a unique structure that replicates the appearance and texture of ground meat. Its stable hydrated texture makes it suitable for a wide range of applications and in particular for meat analogues. BeneoPro W-Tex has a very quick hydration speed and is easy to include in the production process. Once hydrated, it forms a fibrous and sponge-like matrix, very similar to that of ground meat in terms of chewability.

DAIRY-FREE COFFEE CREAMER WITH RICE INGREDIENTS

Savour each coffee ritual in an entirely sustainable and flavourful way. Urban coffee chains have picked up on the flexitarian trend to create more dairy-free choices for the conscious and curious consumer. More mindful alternatives to regular creamers are, therefore, on-trend. They have become an expected accessory to each person’s favourite blend. Plant-based products sit well with consumers. Half of them are already buying them and one in three would like to do so in the future. Free-from alternatives are growing strong roots into each segment. Manufacturers, therefore, need easy-going and tasty ingredients to stay ahead of the race.

A creamer can lift your coffee by adding colour, flavour and a full-bodied mouthfeel to each warm and comforting sip. Plant-based ingredients make each occasion more mindful, so dairy-free consumers can get creative and you can help to make their macchiato, “sin-latté” or “chai sin-latté” dairy-free with Beneo’s selection of quality rice ingredients. Beneo’s rice syrup, rice starch and faba bean protein can be applied to formulate the most indulgent dairy-free gourmet coffee. Together they contribute to the whitening effect of our plant-based creamer and give it that lush appeal. Rice is neutral in taste and is, therefore, easy to combine with all kinds of flavours. Rice syrup replaces the dairy products and rice starch was used to give it that deliciously creamy mouthfeel that will hit the tastebuds of flexitarians at the exact right spot. The Beneo Technology Center develops recipes for new and innovative dairy and dairy-free food products with functional ingredients.

ALLERGEN-FREE, CLEAN-LABEL, VEGAN- ALTERNATIVE TO BEEF EXTRACT

Meat extract was invented by Mr. Baron, a German 19 th century organic chemist. Fuelled by a desire to help feed the undernourished, in 1840 he developed a concentrated beef extract, Extractum carnis Liebig, to provide a nutritious meat substitute for those unable to afford the real thing. Today, meat extract is highly concentrated meat stock, usually made from beef. It is used to add the meat flavour when cooking, and to prepare broth for soups and other liquid-based foods. Lallemand Bio-Ingredients Savor-Lyfe BEC is a yeast extract derived from yeast of the genus Saccharomyces cerevisiae. Although the taste of Savor-Lyfe BEC yeast extract is similar to that of a meat bouillon, it actually does not contain any ingredients of animal origin. All amino acids come from natural yeast. The allergen-free light brown powder provides characteristic beef notes. It is useful to enhance and add savoury, meaty notes to vegan and vegetarian soups, sauces, snacks, meat analogues as well as for meat preparations and stews. Thanks to its taste and flavour profile, Savor-Lyfe BEC helps to lower the salt content without compromising the savoury experience.

As consumers continue to look for plant-based alternatives to meat, this trend will develop further still within new and emerging areas such as plantbased seafood and vegan bakery solutions, which present fresh opportunities for food and beverage manufacturers.

Savannah Fine Chemicals – www.savannah.co.za Beneo – www.beneo.com Bunge Loders Croklaan – www.bungeloders.com/en Diana food – www.diana-food.com Lallemand – https://bio-lallemand.com/savory-ingredients/