“Innovation in Plant-Based Protein and Product Development”
- One prominent trend in the meat substitutes market is the increasing innovation in plant-based proteins and product formulations to cater to diverse consumer preferences for taste, texture, and nutritional value
- Companies are focusing on enhancing the flavor profiles and improving the textures of plant-based meats to closely mimic traditional meat products, addressing the needs of flexitarians and meat-eaters looking to reduce their meat consumption without compromising on the sensory experience
- These innovations include the development of new plant-based protein sources such as peas, lentils, mung beans, and mycoprotein, which offer different textures and nutritional benefits
- For instance, In April 2024, Nestlé launched a new line of plant-based burgers made from pea protein, which aims to replicate the taste and juiciness of traditional beef burgers, catering to a growing demand for more sustainable and healthier alternatives to red meat
- The focus on clean-label, non-GMO ingredients and the adoption of technologies like extrusion and fermentation is reshaping the industry, enabling manufacturers to offer meat substitutes that are both healthier and more environmentally friendly. This is further supported by advancements in protein extraction and cell-based technologies
- These advancements are transforming the plant-based food sector, increasing market penetration in both developed and emerging economies, and supporting the growing global shift toward sustainable and plant-based diets
