Are We Entering A ‘New Era’ Of Meat Alternatives?
Plant-based meat has evolved significantly, moving from bland sausages and bean burgers to products that closely mimic the taste and texture of animal-based meat.
Now, the industry is undergoing another shift, with companies like Heura Foods predicting a “new era” of meat alternatives, driven by innovative technology and cleaner ingredients.
According to Heura Foods, the focus is on creating nutrient-dense, clean-label products that don’t necessarily try to imitate meat but deliver flavor, texture, and nutrition.
For example, Beyond Meat’s new Beyond Sun Sausage incorporates ingredients like brown rice, lentils, and fava beans, offering a plant-based option with fewer additives.
Similarly, Vivera’s Protein Bites, made from vegetables, legumes, and grains, embrace a more natural approach, aligning with consumer demand for less-processed foods.
Amy Williams from the Good Food Institute Europe explains, “European companies are focusing on next-generation products with clean-label ingredients, aiming to hit key nutritional metrics.”
These advancements reflect a broader trend toward using recognizable, whole-food ingredients while enhancing the flavor and nutritional content of plant-based products.
Cleaner Labels and Less Processing
One criticism the plant-based meat industry faces is that its products are often perceived as ultra-processed. However, companies like Beyond Meat have made strides to address this, reducing the use of additives and focusing on cleaner protein sources.
Their Sun Sausage, for instance, uses fewer vegetable starches and emulsifiers like methylcellulose, which are commonly found in processed foods.
Vivera, in its Protein Bites, has shifted away from trying to replicate meat entirely. Instead, they’ve crafted a product with about 72% pure vegetables, legumes, and grains, making it something closer to what consumers could create in their own kitchens.
New Technology for Nutrient-Dense Alternatives
Beyond just changing ingredients, technology is playing a huge role in advancing the plant-based sector.
Heura Foods, for example, has patents pending for technology that uses simple heat-processing techniques to create nutrient-rich products without the need for heavily modified starches or saturated fats.
This technology not only benefits plant-based meat but also opens doors for creating plant-based alternatives in other food categories like cheese and pasta.
Williams also highlights the promise of fermentation technology. Swedish company Millow is using mycelium (the root structure of fungi) to create meat-like textures, while Planted’s steak showcases how fermentation can enhance flavor.
As these technological innovations continue to push the boundaries of plant-based products, it’s clear that the sector is entering a new phase—one that prioritizes both nutrition and taste, while offering cleaner, less processed alternatives to traditional meat.
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