There are still issues with taste with many plant-based diets.
According to the FMI-The Food Industry Association, Arlington, Va. Power of Plant-based Alternative Foods and Beverages 2023 research, taste is still a problem for many plant-based food applications. Highlights of the report were given by Steve Markenson, vice president of research and insights at FMI, during the Plant-Based World Expo, which took place in New York City from September 7th to 8th.
According to Mr. Markenson, “taste is the primary deterrent to trying plant-based alternative foods and beverages and the most commonly cited reason for repeat consumption.” “Most consumers agree that a product’s taste should be a determining factor, regardless of other factors.”
The FMI study is bolstered by research conducted earlier this year by 84.51º, a division of the Kroger Co., in collaboration with the Plant Based Foods Association, which discovered that plant-based meat and dairy substitutes fell short in terms of taste, texture, and quality.
Technological developments in ingredients and processing could enable formulators to meet such unfulfilled needs. Nourish LLC of St. Albans, Vermont, introduced their line of vegan cheese substitutes, called bleu and brie. They are made with an aged, fermented, and cultured cashew nut foundation. According to the firm, the hard, white crust that is associated with dairy brie and responsible for imparting true flavor is developed using a vegan source of Penicillium candidum. The 6-ounce cheese rounds are produced and placed in breathable brie cheese wrappers.
“As they mature, the cheeses keep developing their flavor and becoming more mature,” stated Nourish’s corporate team lead, Ric Lavallee. “Depending on the environment it is kept in, the cheese reaches full maturity at four to six weeks after we release it for sale at two to three weeks.”
In addition to numerous flavored varieties, there’s a classic brie option. Bourbon and toasted pecans dipped in maple syrup make create maple bourbon pecans. Dried wild oyster, black trumpet, portobello, porcini, and white truffle are used to make wild mushroom truffle. For a fiery finish, the four peppercorn type includes white, pink, red, and black peppercorns.
“As they continue to cook for themselves and eat at home, shoppers are looking for new and different types of foods,” Mr. Markenson stated. “Some frequent users of plant-based substitute foods and drinks attribute their continuous consumption to their curiosity and willingness to try new things. However, repeat purchases are still behind, according to NielsenIQ statistics.
Without repurchases, curiosity cannot last. This is perhaps the reason why there were fewer food and beverage producers present at the Plant-Based World Expo than in years past. Suppliers of technology and ingredients were far more prevalent. They volunteered their knowledge to help mainstream consumers find plant-based diets more enticing.
In his opening remarks, Plant Based World Expo content chair Benjamin Davis acknowledged the difficulties the industry is facing.
“Mental innovation, resilience, and collaboration is not just a catchphrase; it is the theme of our expo this year,” he stated. “These are demands for action, asking us to stand up, think, and work together to build a better future. Although trends and financial infusions contributed to the industry’s first boom, our shared values, committed collaboration, and common vision are now what drive us forward.
Concentrating on entire plants as opposed to processed plants may help manufacturers of plant-based foods overcome some of their challenges.
Rachel Sherman, the project manager at Drexel University in Philadelphia’s Drexel Food Lab, stressed this point during a panel discussion titled “The next generation: Decoding Gen Z’s palate and crafting authentic connection.” According to her, her department frequently engages with students to learn about their dietary preferences.
She stated, “They want meals that are more vegetable-forward and less processed.Veganism and vegetarianism does not equate to good health,” asserted Drexel University doctoral student and dietician DeAndra Forde, another panelist.
That is accurate. Plant-based substitutes for dairy and meat may have higher levels of fat, sugar, and sodium and occasionally lower levels of other important nutrients including protein, vitamins, and minerals, as well as omega-3 fatty acids. However, the majority of consumers, according to the FMI study, link plant-based goods and beverages to a healthy diet.
According to Mr. Markenson, “our study revealed that healthier eating and nutrition are commonly mentioned reasons for trying plant-based alternative foods and beverages.” Furthermore, regular users of these items frequently incorporate them into their diets due to their nutritional value and general health benefits.
Additionally, when buying food, around 4 out of 10 consumers must take into account any allergies, intolerances, or sensitivities. Some customers are impacted by these factors when they experiment with and keep consuming plant-based alternatives to foods and beverages. This is particularly true for allergies, intolerances, or sensitivities to dairy or lactose, shellfish, and gluten.
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The obstacle of flavor and texture falling short of expectations still exists. In addition to misunderstanding among mainstream consumers, the FMI study pointed to cost as a deterrent to repurchasing plant-based products.
According to Mr. Markenson, “some consumers focus on the presence of plants, while others focus on the absence of animal products when defining what is a plant-based alternative food or beverage.” Many customers were unable to categorically state that a number of these products were plant-based meals when questioned. In fact, most customers claimed that it might be difficult, if not impossible, to tell if a product is plant-based.
“Most people who regularly consume plant-based alternatives to food and beverages say they will increase their intake of these goods in the future. Very few of those who do not regularly use these goods, nevertheless, anticipate increasing their intake of plant-based substitute foods and beverages in the future.