Culinology - December 2020 - 21
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products also suggests that marketers have
a lot of room to increase penetration among
the population. "
Opportunities indeed abound. Packaged
Facts' data indicate that 37% of consumers
who do not eat plant-based meat are open
to trying the products, revealing there is room
for more household penetration. For the other
63% of consumers who are currently not
open to trying plant-based meat, perceptions
of the products may change over time and
allow more people to be open to using
the products.
For those consumers open to trying
alternatives to dairy and meat, they may not
become regular buyers if their conditions
for trial are not met, according to Packaged
Facts. Even consumers who already eat
plant-based meat products may not do so
regularly because it may not be practical at
current price points or products may not hit
the target on certain attributes.
Jamie Mavec, marketing manager for
Cargill, Minneapolis, said demand for both
meat and dairy alternatives is growing as US
consumers modify their protein preferences
and that fats and oils have critical roles
in applications.
" In meat alternatives, fat sources are used
for food fortification or adding essential
nutrients, creating succulence by replicating
the 'juicy' experience associated with
animal-derived meat, as well as adding
to the texture, " Ms. Mavec said. " In dairy
alternatives, fats and oils provide critical
solids that promote favorable texture, sensory
and mouthfeel. "
Michelle Peitz, who works in refined oils
technical sales for Archer Daniels Midland
Co., Chicago, added, " We know fats and oils
play an incredibly important role in the textural
and flavor aspects of product formulation,
along with the nutritional value of foods and
beverages. Achieving the right fatty flavors
and textures in alternative meat applications
like beef patties, fish fillets and chicken
tenders can be challenging.
" Plant proteins need to be formulated
with a fat that has appropriate appearance,
texture and melting characteristics to build
DECEMBER 2020 | Culinology |
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Culinology - December 2020
Table of Contents for the Digital Edition of Culinology - December 2020
Culinology - December 2020 - 1
Culinology - December 2020 - 1
Culinology - December 2020 - 2
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