The global market for plant-based foods is predicted to reach $162 billion by 2030. Daria Pashkova, Product & Marketing Manager at Ohly, shares her insights.
The plant-based food market is experiencing significant growth, with recent data from Bloomberg predicting that the global market for plant-based foods could reach $162 billion by 2030*. This increase is fueled by consumers who are prioritising health, sustainability, and ethical eating** by choosing alternatives to animal products without compromising on taste or quality.
Initiatives such as Veganuary, have raised awareness of the benefits of plant-based eating while driving innovation and growth in the vegan food sector. A Veganuary survey found that 26% of British consumers would eat more meat-free products if they were confident of their taste; taste (17%) and texture (16%) were seen as key deterrents. Despite this, 52% had tried a ‘meat-free’ product***.
These high expectations pose significant challenges for product developers in crafting vegan options that replicate the sensory appeal of traditional animal-based products.
With this in mind, Daria Pashkova, Product & Marketing Manager at Ohly who are experts in yeast-based vegan solutions, explains how product developers can overcome challenges related to off-notes, texture, and flavour to deliver authentic taste and quality in plant-based products which meet consumer demands.
Challenges faced by plant-based product developers
Many plant-based proteins, such as pea or soy, create beany, earthy or grassy off-notes. These unpleasant off-notes cannot be entirely eliminated but they would not be acceptable to consumers in a finished product. The challenge therefore lies in masking the unwanted flavours by distracting the taste buds with a fuller, richer taste.
Replicating the texture of meat or dairy products is another hurdle for plant-based developers. Achieving the right balance of firmness, juiciness, and mouthfeel can be complex, particularly when using plant proteins, which often lack the structural properties of meat products.
Some vegan products are unable to provide the rich, umami depth and savoury satisfaction consumers expect from meat or cheese, leading to a perception that plant-based alternatives are bland or less enjoyable.
How food manufacturers can address these challenges
Improving taste
Yeast extracts are emerging as a game-changer for tackling the sensory challenges of plant-based products. Derived from natural sources, yeast extracts are rich in amino acids, nucleotides, and peptides, making them highly effective at delivering flavour and enhancing mouthfeel.
One of the key advantages of yeast extracts is their ability to build complex, savoury profiles. They add richness and depth, mimicking the umami found in meat. This makes them an ideal ingredient for products like plant-based burgers, sausages, and meatballs. Yeast extracts can transform plant-based meats by adding layers of savoury notes that closely resemble traditional meat. This not only improves the taste but also enhances the overall eating experience for customers.
By enhancing the overall flavour profile of a product, yeast extracts will also mask undesirable off-notes in plant proteins. Their natural ability to boost umami helps balance and round out the taste, making products more appealing to consumers. Yeast extracts solutions are particularly useful for pea and soy-based products, which can have strong earthy notes.
Improving texture
In addition to flavour, yeast extracts can contribute to mouthfeel, a critical factor for consumer satisfaction. By interacting with other ingredients, they can influence the perception of creaminess, juiciness, and even succulence, to make plant-based alternatives feel more authentic.
In plant-based cheese, yeast extracts can intensify the cheese taste and improve mouthfeel for a more authentic experience. For plant-based burgers, they enhance the ‘meaty’ bite and even deliver that juicy and fatty mouthfeel that you get with meat.
Daria Pashkova, Product & Marketing Manager at Ohly says:
“Despite Veganuary falling in popularity, the demand for high-quality plant-based products shows no sign of slowing down.
“Consumers today want plant-based products that not only align with their values but also deliver on taste, texture, and quality. Yeast extracts offer a natural, versatile solution for developers looking to create products that stand out in an increasingly competitive market.
“By exploiting the benefits of yeast extracts, brands can overcome key sensory challenges, ensuring their plant-based offerings not only meet but exceed consumer expectations. The industry can effectively cater to evolving consumer preferences while maintaining adaptability and competitiveness in the market.
“As the market evolves beyond Veganuary, these solutions will remain essential in driving the growth and success of plant-based foods.”
https://www.ohly.com/en/food/taste-improvement/vegan-solutions/
**https://pmc.ncbi.nlm.nih.gov/articles/PMC7912826/
