Newswise — CHICAGO—Since 2007, U.S. meat consumption has been declining (National Chicken Council, 2014) with more than a third of consumers turning to meat alternatives for meals (Mintel, 2013). In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Executive Editor Mary Ellen Kuhn writes about the abundance of new plant-based protein food products that are entering the market.
Vegetarians and vegans make up about 4 percent of the U.S. population, but 47 percent of consumers eat at least one vegetarian meal a week (Vegetarian Resource Group, 2012). Product developers have come up with “real” meats like chicken, ground beef, and burgers that are 100 percent plant-based that taste great and have similar sensory characteristics compared to their traditional counterparts. Soy, pea, rice, microalgae, hemp, alfalfa, fava bean are all plant proteins that are being used to formulate new meatless products.
Personal health concerns are the number one motivation for going meatless followed by the high cost of meat and seafood, GMOs and preservatives, and concerns and about the environment (Acosta, 2014). More than three-quarters (78 percent) of consumers believe that protein contributes to a healthy diet, and more than half of adults want to consume more of it (NPD Group). Out of the three macronutrients protein is the only one that has never really been criticized as opposed to fat or carbohydrates.
Food scientists are at the forefront of the new plant-based protein initiative using new techniques and cooking processes in order to develop a product that behaves like an animal protein product. With a host of emerging plant ingredients now available and the right technology, consumers are sure to notice more plant-based packaged food products popping up in their local markets.
Read the full article in Food Technology here
View a video showing the development of a chicken substitute About IFTThis year marks the 75th anniversary of the Institute of Food Technologists. Since its founding in 1939, IFT has been committed to advancing the science of food, both today and tomorrow. Our non-profit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professions from academia, government and industry. For more information, please visit ift.org.
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