IFFA 2022: Solina goes local for plant-based meat alternatives
20 May 2022 --- European savory ingredients producer Solina is making strides in improving the taste and texture of plant-based proteins for vegan consumers as the popularity of non-animal products continues to rise.
Live from IFFA 2022, FoodIngredientsFirst speaks to Wiebe Saerens, the product application and development technologist for Nextera, the company’s platform for helping businesses develop sensorally optimized solutions.
He tells us how and why Solina began joining the tradition of plant-based offerings and what we can expect to see in the future.
“Plant-based is very popular. If you look at the market, only a small percentage is vegan or vegetarian, but a very large percentage is flexitarian, meaning they want to eat less meat. That is why we try to cater to this market and make it easier to make this transition,” he says.
Plant-based offerings by Solina.Flexitarians – the main consumer group driving the growth of plant-based – were previously found to be more critical of products versus vegan and vegetarian consumers, according to research recently carried out by Kerry.
From meat to plants
Innova Market Insights pegged “Plant-Based: The Canvas for Innovation” as a top trend for 2022, noting that as personal health and global sustainability are proving to be strong drivers of consumer choice, plant-based R&D has refocused from mimicking meat, fish and dairy to optimizing and diversifying options.
Saerens explains that moving from animal-based to plant-based proteins was a difficult process.
“We do deep research on all technologies to make alternative proteins,” he remarks.
“These technologies bring nice textures and tastes. We try to combine these textures with existing solutions like flavors and marinades and seasoning. We then try to combine these to make products taste most like meat.”
“The biggest challenge here is the texture,” he concedes. “Once the texture is on point, then we can develop the taste.”
Wiebe Saerens, the product application and development technologist for Nextera.Solina’s business unit Nextera offers end-to-end guidance – a concept-to-launch approach – for food companies and brands, including concept scoping, assisting raw material selection, providing culinary support and commercial advice.
Market challenges
With the rush of supply chain problems, material shortages, COVID-19, price rises and inflation infecting the food market globally, Saerens says that one big issue for plant-based products is that “everyone wants to go local”.
“However, plant-based products are generally not so local,” he notes. “They are very global, appearing across Asian to American markets. Now we see more local factories popping up to supply this demand.”
Expanded vegan offerings hitting the market this year are targeting adventurous consumers with cravings for grilled Middle Eastern meats, Asian satays and the Mediterranean palate.
“We are now sourcing more of our products from these local sources and focusing on allergen-free, organic and naturality as much as possible. These are really things we try to focus on,” outlines Saerens.
On display at the trade show were a range of Solina’s plant-based offerings as well as its flagship meat products like chicken wings and frankfurter sausages.
“We have plant-based chicken nuggets, chicken burgers and fish fingers. Our most recent innovation is a plant-based tuna alternative,” Saerens says.
, reporting from IFFA 2022 in Frankfurt, Germany.
By Louis Gore-Langton
