Food manufacturers

How Mushrooms, Quinoa and Chickpeas Create New Opportunities for Food Manufacturers – Magoda – Manufacturing America

Besides being meatless, foods like quinoa, black beans, almonds, chickpeas, cranberries, and pumpkin may have little in common. But for U.S. food processors, they all present an opportunity to tap into the bustling market for plant-based protein-rich foods.

The demand for meat alternatives, especially those derived from beans, nuts, berries, and other plant sources, has increased dramatically in recent years. These foods are promoted as a way to reduce meat consumption while adopting a more heart-healthy and eco-friendly diet.

Concern for the well-being of one’s health and the planet is a driving force for many consumers. But these motivations aren’t the only reasons why non-meat proteins are so popular; the way in which manufacturers have transformed and remixed their ingredients has largely contributed to their diffusion in the market.

For food processors ready to innovate, there are many lucrative opportunities. There’s a lot to be said for the success of companies that produce meat alternatives for sale directly to the consumer, but they’re not the only companies reaping the rewards; developers of raw ingredients, isolates, concentrates, emulsifiers and other food manufacturing Components now a greatly expanded market.

Food that masquerades as meat

As more and more consumers seek out food options that contain no animal-derived ingredients, many still want to enjoy food products that look, smell, taste and even “behave” like meat when eaten. they are cooked and eaten.

Using plant proteins in ways that mimic meat has long been a business of food manufacturers, but new ingredients and new methods of food processing have made them better than ever.

Vegetable meat, vegan meat. Credit: Tischbeinahe

Scientists and food processors have now succeeded in developing a textured soy protein that turns pink to brown and even “bleeds” when heated on a grill. Dairy-free cheese slices will melt exactly the same as milk-derived options. Special 100% plant-based soy protein binding agents can be used to create vegan foods that are comparatively high in protein and better mimic flavor and texture than anything previously available on the market.

No more niche or novelty

Plant-based proteins and meat alternatives are no longer novelties or niche products that required a special trip to the health food store; they are now claiming more space on grocery store shelves, on high-end restaurant menus, and even as familiar fast food options.

Companies that develop and deliver the most compelling knockoffs can tap into a very high-yield market that could change the future of food.

Vegan yogurts. Credit: veganbaking.net

What do you think of the shifting demand for meat imitators and plant-based food ingredients? Has this translated into changes in your industry or in your meal choices?

Comment and let us know your thoughts.

Sources of articles:

https://www.foodprocessing.com/articles/2021/working-with-plant-proteins/