Plant-based specialists present natural colors for browning, multifunctional texturizers and seafood analogs

02 May 2023 --- Having matured considerably over the last decade, the plant-based sector is continuously refined and reimagined through new ingredient discoveries. Among the latest solutions rolled out this year are heat-activated natural colors that enable a visual transformation similar to that seen in real meat. Other introductions include multifunctional ranges, such as white vegetable bases that reduce sugar content while also providing texture.

FoodIngredientsFirst speaks to ingredient suppliers GNT, Sensus, ADM, DSM, Synergy, SVZ, Ingredion and olam food ingredients (ofi) about their innovation highlights in the ever-evolving space of meat and dairy alternatives.

“We are seeing an increased number of branding partnerships between plant-based food manufacturers and well-known brands, a trend that looks set to continue in 2023 with Wagamama already launching a plant-based ‘chicken’ noodle meal and Dominos a spicy vegan ‘American Hot’ pizza,” remarks Daniel Haley, global growth platform leader of Ingredion’s Clean & Simple Ingredients division.

“Even canned products are getting in on the action with Kraft Heinz launching baked beans with vegan sausages. Within these products and the ever-expanding range of products in retail, including private label, we start to see the pull for proteins with improved taste alongside clean label ingredients to support texture, color and flavor.”

Regional purchasing preferences
Recent Ingredion consumer research found that the perception of an ingredient as an allergen has a notable impact on the ingredient’s acceptability. 

“For example, nut and wheat proteins are the two least preferred plant-based proteins in North America due to these proteins being an allergen, according to the research, while quinoa protein was the third-least preferred due to its low customer awareness and low level of protein. In Europe, the three least preferred plant-based proteins were nuts, hemp and quinoa,” says Michael Natale, global leader of Ingredion’s Plant-Based Proteins platform.

Well-known restaurant brands are increasingly partnering with food manufacturers to create vegan offerings, such as the new vegan noodle meals by Wagamama (Image credit: Wagamama).Within the last 12 months, Ingredion launched a new range of Novation Lumina functional native rice starches based on sustainably sourced rice under the Thai Sustainable Rice Program.

“These products not only support natural claims but mimic the performance of chemically modified starches, providing excellent, stable juicy textures in plant-based meat and creaminess in yogurts and dairy desserts,” highlights Natale.

“We’re anticipating the launch of our first plant-based gelling starch – a minimally processed, cost-stable ingredient that delivers exceptional mouthfeel in dairy and passes the ‘fork test’ in cheese.”

Heat-transformed meaty colors
Natural coloring specialist GNT’s Exberry Compound Red range has been introduced as its latest solution that enables the authentic browning of red meat alternatives when grilled or fried. It is marketed as the first compound on the market based on GNT’s plant-based natural food concentrates – branded Coloring Foods – that transform the color of meat analogs when heated.

“Exberry Compound Autumn Red and Exberry Compound Fall Forest Red are made from carrots and vegetable oil, so they support clean and clear labels,” highlights Mohamed El Haouzi, technical sales manager, GNT France.

“They use an encapsulation solution that melts when the temperature increases to release the carrot concentrate and enable the color shift.”

The range is suited for plant-based minced meat and burgers with a red appearance that mimics regular meat on the supermarket shelf. “Consumers can then cook it so that it browns to their taste, just like the real thing,” says El Haouzi.

Because Exberry Coloring Foods are based on fresh fruits and vegetables, formulators must consider the technical parameters of the formulation, such as pH, processing temperature and storage conditions to achieve optimal results.

“Many plant-based protein alternatives are in the higher pH range, above five,” explains El Haouzi. “This means when selecting reds, concentrates from a radish or sweet potato generally provide the best performance for color stability in applications such as deli meat, pepperoni and hot dog analogs.”

“The base color is another consideration. Some plant proteins have strong yellow, grayish to brown undertones, so a higher color dosage might be required to achieve the desired shade.”

“We have some exciting new products in the pipeline for 2023 that will open up even more possibilities in the plant-based space,” he adds.

Hunt for novel bases
As pea protein is reaching a certain level of maturity, the supplier Sensus highlights uniqueness comes from new protein sources and rest stream sources. With that, diversified applications and circularity are added to the existing USPs of plant proteins.

“We recently introduced Tendra to the Sensus America product portfolio, our fava bean protein isolate that excels in taste and performance in a wide range of mild applications like yogurts, ice cream and mayonnaise,” comments Matthew de Roode, innovation manager at Sensus.

“Within Cosun, other plant-based products are being developed, like a meat alternative that is fully based on sugar beet pulp and a cheese-like product made out of potato.”

Ingredion consumer research found that the perception of an ingredient as an allergen has a notable impact on the ingredient’s acceptability.Among other Sensus portfolio items, chicory inulin is offered as a naturally occurring prebiotic fiber that is extracted from roots simply by using water. 

“A simple process is preferred, especially by young consumers,” notes de Roode. “By keeping the process mild and simple, we offer our customers a very strong USP versus using synthetic fibers like soluble corn fiber or other modified starches.”

Entering new culinary territories
According to ADM, consumers across regions are also becoming increasingly interested in other alternative formats, such as lamb or goat, shellfish, turkey and game meats.

“This is reflected in product development, with advancements in technologies and solutions addressing unique whole muscle-like formulation challenges,” suggests Jacquelyn Schuh, global marketing director of ADM’s Savory and Protein Nutrition Solutions segment.

“For example, we’re continuing to build upon our leading extrusion technologies and expertise, providing the right appearance, taste and texture that mimic the traditional whole muscle experience,” she details.

“Through our Arcon HM functional soy protein concentrates tailored for high moisture extrusion, we’re helping revolutionize the possibilities in this plant-based whole muscle category.”

ADM also offers a plant protein ingredient system, AccelFlex Functional Systems (FS), which helps address crucial textural, structural and functional challenges through value-added functional plant-based binders.

“AccelFlex FS is purposefully designed to deliver on the expected bite and chew in alternatives to pork, beef and seafood. It also uses European-grown non-GMO soy protein through our recent acquisition of SojaProtein and opening of a new extrusion facility in Serbia,” says Schuh.

White vegetable bases for sugar reduction
Launched at the end of 2022, Carte Blanche is Netherlands-based SVZ’s new functional range of white vegetable bases, designed to help manufacturers reduce the sugar content of their products.

“It’s a 100% natural, plant-based and fully customizable solution that utilizes white carrot and pumpkin purees, concentrates and not-from-concentrate juices as star ingredients,” highlights Johan Cerstiaens, commercial director at SVZ.

“What’s really unique about Carte Blanche, however, is that it’s not only low-sugar, but it also offers a neutral taste and color profile to help the ingredients that count shine through, allowing brands to deliver vibrant flavors and colors,” he notes.

“In addition, our white vegetable bases are ideal to create volume and improve texture in a broad range of products, from plant-based meat alternatives to vegan savory snacks, while keeping ingredient lists short and clean. With Carte Blanche, less creates more.”

No-catch seafood for conscious dining
DSM is helping customers create fish-free fingers, fishless filets, plant-based sashimi and other alternative seafoods. Nutrition is also top of mind for consumers in the plant-based meat and fish market, with vitamins such as B12 and D and omega-3 fatty acids proving popular.

“With DSM’s plant-based life’s OMEGA, the only algae-derived omega-3 solution approved for use in meat and fish alternatives by the European Commission, producers can create highly nutritious next-generation applications like vegan salmon burgers or tuna salads,” highlights Emmy van Schijndel, business development manager at DSM.

“Life’s OMEGA can also be used in plant-based dairy alternative beverages to add nutritional value beyond that of traditional dairy.”

Synergy has launched two new milk flavors designed to replicate the taste of cow’s milk in plant-based beverages.Soy has long been a popular plant-based protein due to its quality and completeness, but van Schijndel notes this base has recently been a less favored option due to rising concern around allergens, hormones, GMOs and soy’s environmental impact. 

“This isn’t to say that soy is out, but more that alternatives like pea and canola are moving in,” she concedes. “DSM’s Vertis Textured Pea Canola Protein is the only textured vegetable protein that contains necessary levels of all nine essential amino acids to be a complete protein, has unique textural benefits and is soy-free, gluten-free and dairy-free.”

“Additionally, proteins with a long transportation route during production are less sustainable in harvesting. Local and more environmentally friendly proteins are favored here.”

Versatility of nuts
Supplier ofi offers nut protein powder and pastes for plant-based offerings ranging from beverages to ice cream alternatives. “Cashews are neutral-tasting and slightly sweet, plus have a great mouthfeel due to its natural fat and carbohydrate content. Meanwhile, almonds can bring a familiar flavor that plant-based consumers accept,” highlights Briony Mathieson, chief marketing officer at ofi.

“We also can provide seven different nut species – each one brings something a little different to the table. For example, macadamia has an excellent mouthfeel and strong characterizing flavor. In addition, we know how to combine different nuts for a broader range of taste and mouthfeel. As an example, creamy cashews pair well with a non-roasted almond to provide a neutral tasting milk with a pleasant texture.”

Almond is also a good pairing with other nuts thanks to its familiar flavor, she notes. “It generally has a thinner consistency and tends to have a pleasant, almost sweet flavor, making it an effective standalone option.”

“We also bring know-how about pairing nuts with various cocoas, spices and coffee to create a delicious, balanced taste. Hazelnuts’ distinct flavor creates a premium profile when paired with cocoa, while walnuts and pistachios’ earthy and sometimes bitter flavor characteristics blend especially well with coffee. We can also roast nuts to different levels, which lends beverages varying degrees of unique flavors and nuances,” highlights Mathieson.

Authentic milk and butter flavors
Synergy has launched two new milk flavors designed to replicate the taste of cow’s milk in plant-based beverages. The fresh milk flavor was designed to appeal to UK audiences, while its UHT milk flavor was targeted more at European audiences, where UHT milk is more commonly bought.

“We have also created a variety of butter flavors, which include fresh, cooked, sweetened options to suit a wide range of applications. Creamy mouthfeel enhancers, for example, are well suited to plant-based/vegan bakery, as they replicate the indulgence associated with traditional dairy products,” details Paola Bassi, marketing director Europe at Synergy Flavours.

“Other plant-based solutions include our savory range, specifically meat flavors, including pork, duck, and fish alternatives,” she continues. “In the category of sports nutrition, we have also innovated bitterness maskers, mouthfeel enhancers, and sweetener solutions to benefit plant-based bases.”

“We aim to optimize core flavors like vanilla and chocolate, but also more emergent flavors that allow our team to showcase market research and creativity – such as our new gaming energy concept, salted Japanese plum.” 

“We also experiment with twists on core flavors: for example, layering flavors can be one way to make a plant-based product more complex and premium, while science-informed, complimentary flavor combinations, such as coffee and chocolate, can boost taste appeal,” concludes Bassi.

By Benjamin Ferrer

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