No one really knows what’s next in the world of food innovation, but ingredient suppliers at this year’s virtual conference from the Institute of Food Technologists have a good idea of where current product development efforts need to focus.
Many of the 101 companies that participated in the Supplier Suites portion of IFT FIRST on July 19-21 highlighted their ingredient technology through videos of hands-on demonstrations. Many have used this past year to build their in-house customer labs and to invite customers to innovate at them. It’s all about being prepared for what’s next.
A part of that preparation is revisiting what healthy means.
“People are looking for a lot of different things,” said Joan Driggs, vice president of content and thought leadership, Information Resources, Inc., Chicago, a speaker at the conference.
Most consumers have more than six personal health and wellness goals, she said. This includes everything from getting better sleep to improving mental acuity to destressing and managing weight. The pandemic made people more mindful of these goals. It also made consumers more aware of the role of food and beverage in attaining the goals.
Formulating for what’s next requires a new mindset in terms of what is healthy for humans, for the planet and for businesses. Discerning what’s next also requires elements of addressing sustainability and supply chain resilience, while keeping nutrition, clean label and other qualities top of mind.
Plant-based is an area that meets a lot of consumer health demands, and brands are innovating their offerings to reflect consumer needs for better taste and mouth-feel. According to Euromonitor, the meat-substitute market is expected to reach $2.5 billion by 2023.
A recent report by Kerry found taste to be the number one barrier for the consumption and purchases of plant-based substitutes. As a result, innovation in the plant-based ingredient industry is booming. Ingredients such as hemp, seitan and jackfruit are likely to be used more frequently in products as we see exponential growth in the plant-based market.
Hemp
Hemp is derived from a strain of Cannabis Sativa Plant which, in the past, were grown predominantly for industrial use. Today, the consumption of hemp seeds has increased substantially and can be used to produce a large array of edible products, from hemp-based protein powder to cheese and milk. It is clear consumer attitudes towards the use of hemp and cannabis are changing significantly.
In terms of sustainability, hemp is a particularly effective product. Not only is it healthy, can thrive in a range of soils and is fast-growing, but it does not require fertilisers or pesticides. It needs little water and has been found to sequester carbon effectively so is considered a ‘regenerative crop.’
Seitan
Seitan is derived from wheat gluten and offers a high-protein, low-carb alternative to animal proteins. It can closely replicate the texture of meat and is therefore commonly used in plant-based burgers, steaks and patties.
The production method involves washing the starch away from wheat flour, which results in strands of gluten. It holds an extremely bland flavour making it a particularly versatile ingredient as it absorbs flavours such as spices and sauces especially well.
Jackfruit
Jackfruit is a tropical fruit from trees native to southwest India. It is used across a variety of dishes, but is increasingly popular as a plant-based meat alternative ingredient due to its texture and ability to absorb flavours. Not only is jackfruit a good alternative to meat products because of its texture, but it is also low in calories, a good source of fibre and easily flavoured.
The texture of jackfruit is considered similar to that of pulled meat, meaning it is often used as a substitute for plant-based versions of shredded chicken and pulled pork.
Pea Protein
Pea protein, derived from the yellow split pea, is arguably currently one of the most sought after ingredients in the plant-based market. Powdered pea protein is a valuable alternative for those with intolerances or allergies to dairy or soy and holds between 17-25g of protein per serving.
The US and UK are leading the way in the use of pea protein. This protein is an increasingly important ingredient in the global plant-based food and drink market. The versatility of pea protein is clear, with major companies utilising the ingredient in a wide range of applications.
Tempeh
Whilst the array of plant-based products are ever increasing, there is growing demand from consumers for more natural, less processed products containing fewer ingredients. Recent research from Mintel found that 31 percent of consumers view meat-free foods as overly processed.
Tempeh, however, is considered a healthier plant-based ingredient that is made from fermented soybeans and taps into the growing trend for products that give rise to improved gut health.
