Author: Katharina Ursula Haack, Head of Marketing Communication
An increasing number of consumers actively deciding to reduce their meat consumption – or ditch it completely – are driving huge growth in the plant-based meat segment. In fact, so popular is the category, it’s predicted to register a CAGR of 7.6% during the period 2023 to 2028 in Europe. Leading markets in the plant-based meat segment are Germany, UK and the Netherlands. Looking at distribution within the segment, burgers account for 11% in the UK and 14% in the Netherlands. In the German plant-based market, 60% of demand is for burgers, minced meat and nuggets.1
The popularity of plant-based products is a far cry from the days when only the most committed of vegetarians would tolerate what then passed for a meat substitute. Today, however, taste buds are tingling like never before thanks to huge strides in the development of innovative ingredients that allow for the creation of meat-like miracles.
So while more and more shoppers are becoming aware of environmental and animal welfare concerns, and paying ever-closer attention to their own health, they are not willing to sacrifice flavour, taste and texture when indulging in meat-free offerings. That means only the most authentic products will meet with the approval of consumers who now, more than ever, are demanding the highest standards when shopping for vegan and vegetarian meals. Perhaps not surprisingly, though, creating such dishes can pose technical and processing challenges.
Sensory profile analysis
According to Alina Herdt, Market Analyst, GoodMills Innovation GmbH, key to authentic meat ‘bite’ is so-called meat mimicking. This means carefully analysing the sensory profile of the original product – and then replicating it in meat-free form using 100% natural, clean label ingredients. Only then will it be virtually impossible to distinguish a plant-based offering from its original meaty counterpart. GoodMills Innovation (GMI) has been working with wheat-based meat substitutes for decades and, thanks to advances in technology, has made huge breakthroughs in this field.
Perfect replication of meat, chicken and fish
One such innovation is its new VITATEX® range which allows for the creation of numerous vegetarian and vegan options based on wheat, soy or pea texturates, all of which authentically replicate products such as chicken, fish or meat burgers.
Determining whether to use the wheat, soybean or pea texture variant – or a mixture of all three – largely depends on the intended finished product concept and positioning. Wheat extrudates have been established for decades, while peas and soy are a more recent offering. They are associated with attributes such as regional origin, resource-friendly cultivation and tradition, so are especially suitable for target groups that give due consideration to these issues when making purchasing decisions.
An authentic meat texture is a standout feature of the new VITATEX® range, but crucially it also promises convincing appearance, texture and taste.
“With these new texturates, depending on the size of the individual chunks or flakes, various meat and fish-like textures can be achieved in meat-free burgers,” says Herdt. “Chunks tend to produce coarser or longer structures, while flakes tend to be shorter or finer. But the final sensory impression depends on all recipe components of the finished patty.”
Long-fibred structures perfectly replicate chicken, fish or also pulled pork, while shorter fibres mimic the texture of minced meat. A good burger imitation is always a mix of aroma, appearance and mouthfeel. Yet only a sophisticated combination can create an imitation that is confusingly similar to its original meat counterpart.
Technical expertise
When it comes to the challenges of making perfect patties, the good news is that the technical expertise necessary for the production of meat-based burgers can also be applied to their plant-based alternatives. Furthermore, existing industrial agitators and mixers for meat production can be used for plant-based mixes too. But how can manufacturers be sure that such patties will meet the exacting demands of today’s consumers?
GMI uses trained sensory panels to test whether their products match the taste profile most favoured by consumers, and also works in close cooperation with institutions such as Isi GmbH. “Such cooperation allows us to research the effects of individual recipe parameters on the sensory properties, such as moistness, of the end product,” explains Herdt. “This valuable research helps us to continually optimise products and perfectly tailor them to consumer needs.”
When it comes to working one-to-one with customers on individual solutions, an initial briefing will give the experts at GMI a better idea of the most appropriate VITATEX® compounds. Continuous adjustment of individual recipe components such as flavours and fats then follow, along with tastings, in order to create the optimum prototype.
Best raw materials
Careful pre-selection of raw materials is crucial. To ensure top product quality, GoodMills Innovation works with carefully selected contract farmers to source the best raw materials. Achieving the right flavour is also vital for the creation of an outstanding meat-like taste experience. Thanks to today’s speciality flavours and spices, sophisticated results can be achieved and remaining off-notes corrected.
Customers also benefit from the company’s comprehensive knowledge in the field of plant raw materials and texturates, as well as a full service-oriented approach which allows them to access individually tailored support in line with their needs and ideas.
Ahead of the game
Continuing and ongoing consumer concern over a growing global population, animal welfare and the importance of good health are just some of the reasons why demand for plant-based alternative products will continue to increase. It is therefore incumbent upon ingredient manufacturers such as GoodMills Innovation to continue to invest in new raw materials and technologies that will keep pace with demand for innovative, convincing and tempting meat-free products, and solutions.
VITATEX®
Nutritional benefits
• Protein-rich
• Cholesterol-free
• GMO-free
• Low-sodium
• Low saturated fatty acid content
• Clean label
Technological benefits
• High water-binding capacity
• Fibrous texture, comparable
to meat
• No loss of quality after heating
or freezing
• Easy to use
• Microbiological stability
• Resistant to pasteurisation
and sterilisation
• “Meat juices” bound in
(less shrinkage)
[1] Statista Market Insights, Oct 2023; GFI Plant-Based Foods Retail Market Report (2020-2022).
