IFF develops plant-based protein ingredients that have chunky meat texture
US – IFF has officially launched its newest plant-based protein alternative SUPRO TEX, which has a similar texture to chunks of whole-muscle meat.
The ingredient from IFF’s Re-Imagine Protein program, which is devoted to creating ingredients and technologies to accelerate growth in the plant-based sector, is a soy-based plant protein ingredient that comes as a dried protein, which makes it easy to transport and store.
Previously, manufacturers needed to develop their ingredient blends and processes to create something that resembled meat.
Found on a commercial scale, SUPRO TEX allows manufacturers to mimic a variety of meats by adjusting hydration levels and flavors for the product, including substitutes for chicken, beef, and pork.
According to a product testing video featuring a chef from the French culinary school and research center, Institut Paul Bocuse, unflavored Supro Tex has a neutral flavor.
Michel Mellema, global innovation director of IFF’s Re-imagine Protein program said: “What makes SUPRO TEX stand out in the plant-based space is — for the first time, meat alternative manufacturers can make tender, plant-based protein, whole-muscle pieces or chunks without the need for major capital investments or a refrigerated supply chain.
“By combining science and creativity, we’re developing an end-to-end portfolio of plant-based solutions that pushes past traditional boundaries to change the way people eat.”
In a survey conducted by the company, more than 40% of consumers are interested in plant-based meat products that have a similar taste and texture to actual meat.
The launch of SUPRO TEX is part of its plans to capitalize on the growing plant-based protein market, with an estimated 10% of all protein portions being made with plant substitutes by 2035, according to IFF.
Transparency Market Research projects the global plant-based protein market estimated to have a value of US$13.1 Bn in 2021 to expand at a CAGR of 5.7% to surpass the value of US$22.7 Bn in the forecast period of 2021 to 2031.
Analysts argue that this aspect of eighty% protein content material from IFF might help hold fees down for plant-primarily based meat merchandise.
The plant-based protein products are generally priced at a premium, partially because companies are scaling up their technology and ingredients.
The new soy product also marks the second protein alternative for the ingredient produced this year, launching a smoked salmon alternative made from spirulina, a type of seaweed, in May.
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