Author: Amano Enzyme

Consumers are seeking out meat alternatives more than ever, with the last four years showing the U.S. market for plant-based foods has increased by 2.5 billion dollars.¹ Today, they not only want additional plant-based meat options to choose from in the grocery store, but will reward brands with repeat purchases when you deliver a great-tasting product with a sensory experience that is sure to satisfy.

In a recent survey, consumers prioritized three main factors for trying plant-based meat alternatives: 70% noted “health concerns,” 45% said they chose plant-based out of “sheer curiosity about taste and mouthfeel” and 27% liked the “ingredients.”²

Mintel noted taste is king, even in the plant-based world, noting diners’ positive perception of plant-based proteins being healthier can drive trial, but will not replace taste in importance. The report noted taste remains the number one motivator for purchase.³

Enzymes can help bridge the gap between plant-based and animal-based products, helping to ensure that plant-based meat alternatives deliver the taste and texture that consumers crave. “At Amano Enzyme, we continue to show our commitment to assisting food and beverage manufacturers with our specialty enzyme portfolio, helping them deliver delicious and on-trend meat alternatives that are guaranteed to keep consumers coming back for more,” said Viet Ha, Technical Sales Manager, Amano Enzyme USA. 

Delivering taste, texture and protein—with fewer ingredients

With 75 years dedicated to specialty enzymes for food manufacturing and processing, Amano Enzyme provides innovative solutions for a multitude of plant-based meat alternatives:

Umamizyme™ Pulse

• Enhanced Texture and Taste: Improves the texture and taste of plant-based foods, providing a more enjoyable eating experience

• Meaty Flavor Profile: Increase in cysteine creates a “meatier” flavor via the Maillard reaction

• Natural Umami Boost: Uses a natural enzyme optimized to generate glutamate in plant proteins, enhancing the umami flavor and creating a richer, meatier taste

• Label Friendly: By boosting natural flavors, it allows manufacturers to achieve a desirable taste profile with a shorter ingredient list

• Increased Digestibility: Enhances the digestibility of plant proteins, making plant-based foods easier to consume and enjoy

• Nutritious and Delicious: Delivers a meat-like flavor in plant-based meat products without relying on unhealthy additives, ensuring a nutritious yet delicious alternative

From boosting flavor to supporting label-friendly initiatives, Amano Enzyme can help turn your vision for the next plant-based meat product into reality.

Discover more about Amano Enzyme or request a sample today at: https://www.amano-enzyme.com/sample/. 

References: 

1. Plant Based Foods Association, Plant-Based Foods State of the Marketplace 2022 Summary Report, 2022.
2. Numerator, “The real deal with fake meat: Understanding the plant-based meat alternative buyer,” n.d.
3. Mintel, Plant-based Proteins on the Menu–US, 2023

The demand for dairy alternatives has been steadily growing in popularity with consumers. The last three years have brought a rapid increase in new product offerings and an evolution of products available in the market. Today’s consumers are looking for additional dairy-free offerings beyond milk, seeking out plant-based cheese, sour cream, ice cream and more. They desire a variety of plant-based products and reward brands with repeat purchases when successful formulations are brought to market.

While consumers seek new alternatives to replace traditional dairy products, taste remains king. Recent Mintel research indicates 52% of consumers think that “taste” is the most important quality when deciding which plant-based products to purchase, with 39% of respondents indicating “health.” 

Enzymes play an important role in successfully formulating and processing many of the foods consumed every day. They also play a vital role in ensuring dairy alternative formulations have the taste and texture that will keep consumers coming back for more. “At Amano Enzyme, we are dedicated to helping food and beverage manufacturers create dairy alternatives that deliver healthy and delicious plant-based foods sure to satisfy consumers,” said Viet Ha, Technical Sales Manager, Amano Enzyme USA. “Our specialty enzymes help brands overcome many of the challenges associated with plant-based products, so that consumers don’t have to sacrifice flavor or texture to enjoy the nutritional benefits of plant-based foods.”

Deliver next-level taste and texture with Amano Enzyme solutions 

Amano Enzyme has developed an array of enzyme solutions that help formulators enhance the nutritional content, sensory aspects and functional properties of non-dairy products while helping processors overcome typical formulation challenges. With more than 75 years of experience producing specialty enzymes for food manufacturing and processing, Amano Enzyme offers a portfolio of innovative solutions for a wide range of plant-based food applications, including:

• Protein Glutaminase “Amano” 500 (PG500) provides anti-curdling and separation technologies for plant-based milk alternatives. This solution helps deliver creamy, foamy, frothy plant-based dairy products consumers are sure to love.
• AMTN 1.2L to control the sugar profile in plant-based milks.
• CheeseMax™ PB helps manufactures deliver a perfect, melty, stretchy high protein plant-based cheese.
• Lipase RH “Amano” an ideal solution for buttery-tasting plant-based oils.

From flavor to functionality, Amano Enzyme can help bring your next plant-based dairy vision to life. Take the next step and find out more about Amano Enzyme or request a sample here.

—

Reference:
Mintel, “Taste is the top reason US consumers eat plant-based proteins,”
https://www.mintel.com/press-centre/taste-is-the-top-reason-us-consumers-eat-plant-based-proteins/.