Kerry introduces meat option-generating technologies
17-Mar-2023
The SucculencePB patent-pending technologies offers producers of plant-primarily based burgers and sausages
Kerry has introduced SucculencePB, its game-altering resolution for plant-primarily based meat options that re-creates the scrumptious, juicy taste of meat craved by shoppers everywhere.
SucculencePB also delivers a substantially-enhanced nutritional profile and environmental influence and, importantly, solves the “dry mouth” taste challenge in cooked plant-primarily based meat options. The outcome is an genuine, succulent and meat-like sensation in the plant-primarily based consuming knowledge that shoppers are certain to appreciate.
The SucculencePB patent-pending technologies offers producers of plant-primarily based burgers and sausages, a vegan-friendly way to lock in moisture and flavour and considerably increase the taste and nutritional qualities of their items to satisfy customer expectations. It also advances the sustainability and “clean label” credentials of plant-primarily based meat items by enabling the important reduction—or total removal—of oils and fats such as coconut or palm oil.
By retaining moisture, SucculencePB enables item developers to provide scrumptious, juicy items with enhanced nutritional profiles and a cleaner, a lot more sustainable back of pack
In addition, the use of SucculencePB in plant-primarily based meat production delivers impressive nutritional advantages, like up to a 74% reduction in fat, a 97% reduce in saturated fat content material, and up to a 69% drop in calorie count. These advances can allow items to be scored substantially larger on neighborhood and regional industry front-of-pack labelling and nutrition rankings, such as the Nutri-Score and the UK targeted traffic light program.
Darren O’Sullivan, International Portfolio Director of Emerging Taste Technologies for Kerry, commented on the new item announcement: “When it comes to plant-primarily based meat options, most shoppers are not prepared to compromise on taste. They want options that are juicy and succulent, and they want them to taste authentically like meat. At the very same time, shoppers are demanding items that are healthier, sustainable and created with recognizable components. SucculencePB is a game-altering resolution that will elevate taste in the meat-option marketplace.”
Succulence drives accomplishment in plant-primarily based meat —Kerry worldwide customer study
Kerry’s current worldwide study on customer taste preferences in plant-primarily based burgers located general that shoppers of such items want them to taste like meat—only improved. The challenge requires a lot more than just flavour: Consideration will have to also be offered to texture and mouthfeel. Stepping Up Taste in Plant-Primarily based located that 70% of shoppers in the 4 nations surveyed (the UK, US, Australia and Brazil) are probably to purchase a “succulent” burger. It also located that more than 80% of US shoppers think a “juicy” burger would taste scrumptious, even though 76% confirmed their likelihood of acquiring a plant-primarily based burger that is crispy on the outdoors and juicy on the inside.
O’Sullivan continued: “The Kerry group has worked intensively for years to create SucculencePB as a important advance to make plant-primarily based meat options tastier for mainstream shoppers. By retaining moisture, SucculencePB enables item developers to provide scrumptious, juicy items with enhanced nutritional profiles and a cleaner, a lot more sustainable back of pack. It is a straightforward resolution to use in formulation – a hassle-free 1:1 replacement for specific oils and fats, and presents manufacturing advantages as well, in particular when replacing difficult fats. This is an fascinating taste and nutritional advance in plant-primarily based meats that shoppers will surely notice.
“We appear forward to partnering with plant-primarily based meat producers to create items that will meet customer taste demands even though delivering on the massive sustainability guarantee inherent in the plant-primarily based meals and beverages movement. Kerry is delighted to unveil SucculencePB as a precious resolution in the European plant-primarily based industry, with plans to roll out globally all through 2023.”
