Kristina Vervoorst, marketing manager at Ohly, discusses how using natural ingredients to enhance nutrition and taste can help manufacturers deliver exceptional plant-based products that fulfil the needs of today’s consumers.
Worldwide meat consumption continues to drop due to growing concerns around environmental impact and animal welfare, as well as health. Vegan, vegetarian and flexitarian lifestyles are becoming increasingly popular. While the ethical and environmental benefits of veganism are widely acknowledged, some remain sceptical about the taste and nutritional content of vegan diets.
According to a recent study by Ipsos, approximately 46% of Brits aged 16-75 are considering reducing their intake of animal products in the future. Despite the growth in interest, many vegan food producers face a challenge to deliver natural, healthy alternatives with authentic taste and mouthfeel. But it is absolutely possible to create delicious vegan meals that are nutritionally balanced. The key to this success? Utilising natural ingredients to enhance nutrition and taste.
Consumers are seeking meat and dairy alternatives that not only mimic the taste and texture of animal-based products but also offer nutritional value. The key to success when developing plant-based alternatives hinges on the ability of food manufacturers to meet these demands by leveraging natural ingredients. The taste and presentation of food are essential elements of a satisfying meal experience.
Utilising nutrient-rich plant bases
One of the fundamental steps in creating high quality plant-based products is selecting nutrient-rich plant bases. This choice can significantly impact the nutritional content and flavour of the final product. For example, legumes like chickpeas, lentils and black beans are excellent sources of plant-based protein. These ingredients can be transformed into a range of bases for products. By selecting high-protein plant bases, food manufacturers can enhance the nutritional profile of their products, making them appealing to health-conscious consumers.
Whole grains, such as quinoa, brown rice and oats are also useful ingredients for boosting the nutritional value of plant-based products. These grains are packed with fibre, vitamins and minerals, which contribute to a well-balanced diet. They can be used as the foundation for plant-based dishes like grain bowls, pasta and cereals. Whole grains not only add nutrition but also offer a nutty, hearty taste that elevates the overall flavour profile of the product.
Fermentation is a powerful tool for enhancing both the taste and nutritional value of plant-based products. Fermented foods like yogurt, kefir and sauerkraut contain probiotics, which support gut health and aid in digestion. Incorporating fermented ingredients into plant-based products not only improves their digestibility but also imparts unique and tangy flavours. Plant-based yogurt made from fermented coconut or almond milk, for example, provides a dairy-free alternative with probiotic benefits.
Don’t underestimate the power of flavour
To create plant-based products that truly stand out in terms of taste, manufacturers can employ natural flavour tools and enhancers such as herbs, spices or umami-rich ingredients like mushrooms and miso.
Umami is often characterised as a meaty, savoury taste. Ingredients with an umami taste can have the effect of masking bitterness as well as increasing the perception of saltiness. This is especially helpful when creating plant protein solutions.
Yeast extracts are another excellent way to introduce this umami taste to vegan dishes. As well as the taste modulation effects of off-note masking and increasing salt perception, they can also evoke the umami taste often associated with meat and cheese.
For example, to create successful, nutritious plant protein solutions, yeast extracts can be used in savoury products like veggie burgers or seasonings to impart roasted and scorched notes that taste like flame-seared meat. By incorporating ingredients like this into their applications, food manufacturers can harness natural flavours to deliver meaty notes and that juicy, fatty mouthfeel of meat, which can be hard to replicate.
Food manufacturers who embrace nutrient-rich plant bases, whole grains, natural flavours, fermentation and more, can elevate the nutrition of vegan offerings. When blended skilfully with strong spices and natural flavours, food manufacturers will be able to achieve the perfect balance of nutrition and taste, satisfying the demands of consumers for delicious and sustainable plant-based products.
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