“Meat” sector broadens: Plant-based demand drives flavor and texture reformulations, MANE exec notes

18 Jun 2019 --- The rise of vegan, vegetarian and flexitarian diets is driving innovation within the meat sector, from hybrid foods to plant-based “meats.” Speaking to FoodIngredientsFirst at IFFA 2019, Eric Davodeau, Category Director Savory EMEA at MANE, says that, “veganism and flexitarianism give industry the opportunity to think of meat differently.” Davodeau explains that protein is a big focus of innovation, not only in the meat sector, but generally. The company has, in light of the demand, created a “protein transition” program which seeks to optimize flavor and texture in meat alternatives utilizing pea or soy protein.

The French-headquartered flavor and fragrances company is investing heavily in flavor extraction – particularly in spices from India, through its subsidiary, Kancor.

“This is an opportunity to develop meat differently,” he notes. “The way we tackle that in our industry is developing new concepts using protein sourced from alternative sources – soy, pea, among other things. Those are driving changes in texture. We have to adapt to that, including in the field of flavor release,” Davodeau notes.

Eric Davodeau, Category Director Savory EMEA at MANETraditionally, meat was very much about functional and aromatic blends, he says. The new trend, however, is basically about the protein. MANE calls this “protein transition,” and Davodeau says is not only a trend in the meat sector, but it includes meat generally.

“This is driving some texture change and we have to adapt to that and find some new ways to develop good textures, as well as a good flavor profile. The flavor impact is significant. In a burger which is, for example, made out of protein from vegetables, the outcome has a very big plastering effect on the flavor and that is where we have to put in more work. Our ‘protein transition’ program involves working with a single chemical or a single substance to track what is the best way to release the flavor in such applications,” Davodeau explains.

As far as flavor is concerned, there has been a rapid shift in the last couple of years. This shift has been towards more natural flavors, Davodeau notes.

“What we see more and more in the meat sector is the move from synthetic flavors to more natural flavors deriving from extraction. So, a company like ours is investing a lot in extraction, for example, via the acquisition of Kancor three years ago, who is extracting spices in India,” he says.

The areas in which MANE is increasing focusing on are vertical integration, mastering the source of flavoring and then adding that to its portfolio.

“In the meat industry, spices and spice flavors are very important. It is not only about a certain functionality but also how you produce things. One example is pepper, which is broadly used in our industry in snack seasonings, meat seasonings and other applications,” he explains.

MANE booth at IFFA 2019“We make the choice to source our pepper from Sri Lanka. We do a standard extraction which produces oleoresin and oil. Why Sri Lanka? Because the process of growing pepper over there is traditional, meaning there are no chemicals, fertilizers or pesticides used,” Davodeau adds.

The meat industry is increasingly aware of the source of its materials and the techniques it uses, he says. Going into the technique, when using traditional ground pepper, there is a certain release in some applications, such in ham, in sausage or in vegetarian concepts which benefits taste, he explains.

“Using certain technologies like high loaded, plated oleosin or encapsulation, will offer a higher release in the end products. That is what we are trying to demonstrate within the meat industry through our recent acquisition of Ruby, which is near Barcelona and Deli, in Africa. Those are important steps for the industry. So vertical integration, meaning controlling the source, transforming that source, adding technology and mastering applications is a main focus for us,” Davodeau concludes.

By Kristiana Lalou, with additional reporting from Robin Wyers

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