Innovating with Plant-Based Meat
According to a new report from Research & Markets, the value of the global plant-based meat substitute market is expected to reach US$3.6 billion this year, and will increase to US$4.2 billion by 2021, an increase of 17%.
The report pointed out that after the outbreak of coronavirus disease in 2019, consumers’ concerns about the consumption of meat products have increased. The adoption of a vegetarian diet due to increased health awareness is expected to promote the growth of the plant-based meat industry. The report also said that due to various health and environmental issues, the association of coronavirus disease with animal sources in 2019 will cause a large number of people to switch from meat protein to plant protein.
A variety of plant-based sources provide more possibilities for the research and development and innovation of plant meat, and consumer feedback also puts forward more and higher requirements for the color, aroma, taste and texture, taste, and aftertaste of plant meat.
Plant-Based Products with Sensient’s Natural Pigment Innovation Program:
Pink/red raw meat cooked to brown
solution:
Mix pH-stable red and brown colored juice
Sensient High Concentrated Beet Juice and Brown Sienna™ Juice
Pink/red raw meat is cooked to brown but the central color remains the same
solution:
Mix pH and heat stable red and brown plant juice
Pink/red raw meat cooked to white
solution:
Mix pH-stable red juice with white/opaque Avalanche™
Sensient high concentrated beet juice and Avalanche™
Raw and cooked pink/red meat
solution:
pH and heat stable red fruit and vegetable juice
Sensient SupraRed™ Beet Juice
White raw meat cooked to white/brown
solution:
Plant white/opaque scheme
Sensient Avalanche™ and Sienna™ juice
Sensient has a series of innovative food and beverage solutions. If you need more product information, or you see the color or concept you are interested in, please feel free to contact our team.
