Around the world, consumers want food and beverages with alternative proteins - and their desire keeps growing. Therefore, they are turning increasingly often to alternatives to meat and dairy products - both out of conviction and for health reasons.
Many consumers want to eat healthier and more sustainably. The consumption of alternative proteins has left its niche, and now numerous consumer groups around the world are turning to these "green variants." It's often also curiosity that drives people to try a vegan burger or plant-based sausage. After trying these products for the first time, the taste experience is decisive to determine whether this initial tasting will repeat itself. The trend experts from Mintel confirmed that 68 percent opt to try a product again because of the taste. Coming in a close second at 41 percent were consumers purchase decision is driven by the wish for more natural ingredients, while, for a further 35 percent, the deciding factor is the protein content. Therefore, sustainably enriching the menu and expanding it in the long run with tasty options requires new, unique taste experiences. From aromatic veggie to inspirations from ethnic cuisines - creativity and fantasy create appetite for more. This way, plant-based products get their very own authenticity, which craftfully accentuates the good taste of plants.
Using their in-depth know-how, the experts at
"Our global approach covers the entire taste range for alternative protein. This includes meat alternatives as well as plant-based products with their own authentic taste profile, dairy alternatives and drinks with nutritional added value," explains
Consumer focus on plant-based delights
Consumers have many different wishes when it comes to plant-based protein. "Newbies" among vegans and vegetarians look for plant-based alternatives that taste like ground beef, gyros or chicken nuggets. Flexitarians like both plant and animal protein and look to enrich their menu with tasty elements. They buy both meat and plant-based products from ethical production whenever possible In either case, the unique taste of both options is important to them, as is the variety in the culinary experience. For this,
"We combine our knowledge of alternative protein sources with our taste expertise, our understanding of recipes and comprehensive consumer data. From this combination, we develop and produce taste solutions for plant-based foods and beverages that consumers love. Furthermore, we help our customers to fulfill the consumer demand for well-being, naturalness and sustainability," elaborates Scholten.
Studies in different countries confirm that this is a trend here to stay. As an example, 29 percent of Germans extend their food plan to include "green alternatives" and eat less meat because they want to protect the climate. And 41 percent of consumers in the
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