Managing sodium: DSM unveils stand-out solutions for plant-based meat alternatives

08 Jul 2020 --- DSM debuts its integrated portfolio of solutions for stand-out plant-based meat alternatives as the booming space continues to evolve and thrive. “It’s no longer enough” that a product is just plant-based, food producers need to rise to the challenges of creating a compelling texture and mouthfeel, moving beyond simply mimicking meat to create more sophisticated products. Maintaining a clean label, reducing salt and ensuring a rich nutritional profile while masking off-flavors are key components of the next generation of plant-based food.

DSM’s new complete portfolio of integrated solutions provides food innovators with “the tools they need to get to this thriving market fast” – a key aspect in the plant-based space, which is witnessing unrivaled NPD and entrance from the start-up space as well as established F&B giants. With a plethora of R&D, innovation and expected growth, opportunities in the plant-based sector remain abundant. 

However, at the same time, consumers expect more authenticity and nourishment from their meat-free alternatives and are scrutinizing the label particularly in terms of sodium content – which is typically present in high quantities in meat alternative products.

“Today’s discerning consumers are not content with compromising on a product’s sensory profile simply because it is plant-based. They expect an authentic, enjoyable eating experience with an appealing taste, texture and mouthfeel from start to finish. In addition, consumers overall are increasingly seeking wholesome and nutritious products that will form part of a healthy diet, so it is important to ensure plant-based meat alternatives also offer a rich nutritional profile,” Gilbert Verschelling, Director Business Development & Innovation at DSM tells FoodIngredientsFirst. 

“DSM is well-positioned to help producers of meat alternatives to not just offer the taste and texture consumers expect, but also improve the nutritional profile of their products to positively differentiate themselves in the market. From adding vitamins and minerals to creating a succulent mouthfeel and unique umami flavor, DSM’s integrated portfolio of meat alternative solutions offers manufacturers the tools they need to deliver products that taste great, while also providing a high-quality nutritional profile for added consumer appeal,” he says. 

DSM’s solutions are designed to enhance taste, texture and nutritional value, while also managing sodium content in meat alternative applications such as burgers, sausages and nuggets. It features a selection of yeast extracts, process flavors, hydrocolloids and nutritional ingredients. 

The company notes that while the demand for meat continues to grow, the retail value of meat alternatives is expected to more than double this decade. However, as the trend gains traction, consumer expectations and preferences are becoming more sophisticated. 

“The consumer trend toward flexitarian, as well as vegetarian and vegan diets – most notably in the US and Europe – presents a high-growth opportunity and has already seen the meat alternatives market grow rapidly in recent years,” Verschelling continues. “With demand anticipated to only increase as the trend gains further traction – estimates suggest the retail market value will more than double to reach almost €9 billion by 2030  – there’s no better time to maximize the market opportunities in the meat alternatives space,” he says. 

“The fast pace of this market, however, continually places pressure on producers to keep up with new demands. Not only are consumer expectations becoming more sophisticated, but societal partners are also increasingly scrutinizing health, nutrition, and sustainability aspects. In addition, value chains are becoming more dynamic as new entrants, established producers (including traditional producers of meat products), retail and foodservice channels alike all come to embrace the category,” he says. 

DSM’s plant-based meat alternative solutions include: high nucleotide yeast extracts, such as Maxarome Select, which help to mask the “beany” off-flavors typically associated with plant-based proteins and create a rich umami taste; Multirome, which increases juiciness and creates a succulent, fatty mouthfeel and experience; the concentrated Maxavor flavor range to provide the desired meaty taste direction; and Gellaneer gellan gum, which enhances water-binding capacity for improved juiciness, while also building an authentic meaty texture and bite. 

In addition, DSM’s Quali vitamins and DSM Premix Solutions can be added to fill the gaps in the nutritional profile of plant-based products, while the Maxa-vor RYE LS range can deliver a meaty flavor with reduced sodium to manage salt content. 

“As plant-based options become more popular with consumers, producers looking to offer low sodium products are facing a new challenge. To deliver winning plant-based meat alternatives, manufacturers must achieve an authentic umami, meaty flavor and chewy, juicy mouthfeel — however, this has typically been achieved by adding components that increased the product’s sodium content,” adds Verschelling.

“In fact processed food, such as meat alternatives, has come under scrutiny for its sodium levels, as it remains the leading contributor to salt intake in people’s diets. In industrial countries, approximately 75-80 percent of dietary salt is obtained through processed food, while 5-10 percent occurs naturally and the remaining 10-15 percent stems from salt that is added during cooking or at the table,” he concludes.

DSM’s combined ingredient capabilities in taste, texture and nutrition not only enable meat alternative producers to optimize the cost-performance ratio of their recipes but also amplify front-of-pack claims. 

Click to EnlargeInnova Market Insights pegs the “The Plant-Based Revolution” as the second most significant trend to influence NPD this year.COVID-19 pushes up calls for meat-free food 
The coronavirus pandemic has pushed calls for reductions in meat and dairy consumption, a theme which was already in the spotlight. Innova Market pegs the “The Plant-Based Revolution” as the second most significant trend expected to influence NPD this year, fueled by growing consumer awareness of the impact of meat consumption on both personal and planetary health.

As we move into a post-pandemic world, the so-called “new normal” is yet to properly materialize, however, it is expected to sharpen focus on key themes with the F&B industry with topics like food safety, dietary shifts, human and planetary health becoming more prevalent. This also includes the continuation of an extremely active plant-based food category with new product launches across meat, seafood and dairy. 

Meanwhile, new launches with vegan claims have seen a substantial rise. Innova Market Insights notes a 21 percent annual growth of food and beverage launches tracked with vegan claims (Global, 2015 to 2019). Moreover, the demand for vegan food is becoming more significant, with more than one in four global consumers saying vegan alternative food launches are most sustainable (Innova Market Insights Survey Global, 2019).

DSM aims to support the agri-food sector in delivering high-quality, nutritionally valuable protein products, supported by its in-depth application and technical experience, as well as its regulatory know-how and expertise across the nutrition, flavor, sensory and materials sciences. 

By Gaynor Selby

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