Symrise: The modern vegetarian leads to new food concepts
09 Feb 2018 --- Symrise has identified three different types of vegetarian consumers following an in-depth study which details the key drivers that attract modern vegetarians to certain meals, concepts and products. The Symrise team also wanted its study to discover how meat alternatives and meat analogs factor into the modern vegetarian diet and to find opportunities for innovation in meals and snacks that will attract the modern vegetarian.
The research was carried out in the US and EU through an online research tool and secondary research was garnered through various other reputable sources. In addition, chef colleagues in their Chefs United community supplied culinary inspiration and culinary treks in various cities provided first-hand data. Speaking to FoodIngredientsFirst, Dylan Thompson, Marketing & Consumer Insight Specialist for Symrise said: “All signs point to more and more millennials adopting a “Flexitarian way of life” – flexing to specific diets, flexing to quality and flexing to food items that fit their lifestyle and make a positive impact on the environment. This will also have an impact on Gen Z.”
“More and more consumers are becoming conscious of our global food system, with the help of the internet and media documentaries on platforms such as Netflix. Millennials have grown up in a culture of food awareness and take their food's impact on the environment into consideration, leading them to spearhead change,” he explains.
“I think we'll see a variety of non-meat products ranging from products that will imitate meat for consumers who are not able to eat meat because of health concerns or other factors to products that will not imitate meat and be more veg-centric with global flavors, appealing to vegetarians, vegans and consumers who are looking for variety and experiential flavors,” Thompson notes.
.Three types of vegetarian consumers
From the study, Symrise was able to identify three types of vegetarian consumers: Flexitarians, who choose a vegetarian diet as a lifestyle choice but continue to eat meat; Vegetarian Idealists, who abstain from meat; and Health Restricted Vegetarians, who avoid meat for health reasons but crave it. Symrise used the information from this study to develop concepts for each consumer type, including vegetable burger-type products, modifying them based on the needs of each of the three types of vegetarian consumers. This exercise demonstrates that instead of one product, three distinct variations are needed to target each consumer group. While Flexitarians eat mostly plant food, they do not totally eliminate meat in their meals and are drawn to food that adds protein without meat as a center of the plate item. Flexitarians are primarily Gen Z consumers – also known as the iGeneration, Post Millennials, Plurals or the Homeland Generation. They are the originators of Meatless Mondays, according to Symrise. For the Flexitarians who want to reduce their meat consumption but not delete it entirely from their diets, Symrise created a novel Roasted Mushroom Burger with Goat Cheese and Arugula, based on a recipe from one of the Chefs United members. In addition to roasted mushrooms, it features a Symrise Flavor Enhancer and an Evospray Natural Beef Type Flavor.  Click to EnlargeVegetarian Idealists say they have a dedication to animal welfare and strong environmental concerns such as reducing global warming, saving water, avoiding water pollution, reduced destruction of topsoil and rainforests and the saving of wildlife habitats. They are typically Gen Z, Millennials and Young Gen X. They don’t want any meat flavor or texture, but they do want bold flavors and exciting textures. For them, Symrise created the Ancho and Morita Tempe Burger Torta. They used tofu, tempeh, beans, vegetables and their Ancho Morita base to create a hearty, nutritious meal. Health Restricted Vegetarians, who are mostly Baby Boomers, feel that a vegetarian diet offers health benefits because it is high in fiber, antioxidants and phytochemicals but low in saturated fats and cholesterol. They do continue to crave meat, however, and using meat alternatives suits them. For this group, Symrise’s All American Veggie Burger is a great choice. It has the meaty, rich profile they want, but relies on plant proteins for its structure and Symrise Chicken, Beef and Pork flavors for its taste. These burger concepts that arose from the Symrise Modern Vegetarian study are just one example of how Symrise says it has mastered the intricacies of the widespread, growing trend toward meatless foods and prepared foods with less meat content. Experienced Symrise flavor professionals are ready to work with customers in formulating vegetarian and vegetarian-type products that provide uncompromised great taste and wide appeal across multiple ethnic and age demographics. As the result of a comprehensive study, Symrise’s Marketing and Consumer Insights Group reports on the views, eating behaviors and buying motivators of modern vegetarian consumers. By Gaynor Selby & Elizabeth Green
To contact our editorial team please email us at editorial@cnsmedia.com 
Symrise AG
Collapse
COMPANY DETAILSSymrise AG Muehlenfeldstraße 1 Holzminden 37603 Germany
Tel. +49 5531 97 0 Fax. +49-5531-90-1649 ACTIVE CATEGORIESColors - Natural, Flavors and Aromas, Natural Flavors, Nutraceutical and Functional Food Ingredients Symrise develops, produces and sells fragrances and flavorings, cosmetic active ingredients and raw materials as well as functional ingredients and solutions that enhance the sensory properties and nutrition of various products. The company’s nearly 30,000 products are mainly produced on the basis of natural raw materials like vanilla, citrus fruits, onions, fish, meat, blossoms and plant materials. The flavors, substances, perfume oils and sensory solutions are often central functional components for its customers’ end products. These customers include manufacturers of perfumes, cosmetics and foods, the pharmaceutical industry and producers of nutritional supplements, pet food and baby food. Related ArticlesFood Ingredients News Leap forward for dairy reinvention: Perfect Day and ADM partnership to scale up animal-free dairy protein production
16 Nov 2018 --- The journey toward fermentation versus farmed animals has taken a step as disruptive start-up Perfect Day teams up with agricultural processor and ingredient giant Archer Daniels Midland Co. (ADM) to develop and commercialize animal-free dairy proteins. The joint development agreement will lead to supplying the world’s first animal-free dairy proteins to the food industry in 2019, in what is arguably a milestone in the reinvention of dairy. Business News Brexit deal or no deal? Food industry relief on agreement short-lived as UK political chaos ensues
16 Nov 2018 --- The food industry in the UK and its most important trading partners are holding a unified breath as a UK political storm brews following the signing of the draft agreement on Brexit between the UK and EU. News that the parties had finally reached a deal had been widely welcomed in the sector, which is enormously susceptible to the trading challenges that a “no deal Brexit” presents. But following a tentative truce within UK Prime Minister Theresa May’s own Conservative party cabinet on Wednesday night, the chasms between ministers on this issue proved insurmountable. Food Ingredients News Weekly Roundup: Mondelēz calls for 100 percent sustainability in palm oil sourcing
16 Nov 2018 --- This week, Mondelēz International has called for 100 percent sustainability in palm oil sourcing as the company challenges suppliers to act faster to eliminate deforestation. Tate & Lyle and Land O’Lakes SUSTAIN are collaborating to advance conservation practices on Midwest farms sourcing sustainable corn. Meanwhile, Azelis has extended its distribution partnership with Tate & Lyle and the new mandate will become effective as of 1 January 2019. Barry Callebaut announced that Standard & Poor’s Financial Services LLC (Standard & Poor’s) upgraded the company’s long-term issuer rating to investment grade BBB-, up from BB+. Food Ingredients News Plant-based foods certification launched, Tofurky and Oatly items receive first recognition
15 Nov 2018 --- The Plant Based Foods Association (PBFA) has launched a new Certified Plant Based program in the US, touted as the first and only plant-based food certification in the world. Selected Tofurky and Oatly products are the first to receive certified status by NSF International, the certifying agency, who have teamed up with the PBFA. The Certified Plant Based protocol, focuses on plant-based alternatives to animal-based foods and specifies the criteria required to make a certified plant-based food claim, reports the PBFA. Food Ingredients News Givaudan: Untapped market exists for less sweet yet satisfying NPD
15 Nov 2018 --- Givaudan has launched a new approach to sugar reduction that delivers “fully satisfying, reduced-sugar products without added sweeteners.” The approach seeks to combine the use of a new proprietary sensory language, novel ingredients and an understanding of sweetness and satisfaction to deliver up to 50 percent reduction in sugar, while maintaining consumer preference. The sugar reduction challenge is about closing the gap and restoring the overall experience offered by “full sugar.” The move comes amid a more holistic approach from the leading supplier, as it increasingly looks beyond the concept of “flavor” alone towards a broader approach to overall “taste.” |
