Reduce and Replace’: Plant-based brands can dramatically reduce salt by following beverage industry sugar strategy – academic leader
According to a nutrition expert, plant-based brands must dramatically reduce salt levels by adopting a similar “reduce and replace” strategy used by the sugary-sweetened beverage industry to ensure consumers can reap the health benefits of the trend.
While the plant-based products sector has experienced incredible growth in recent years, significant concerns still remain about the veracity of nutrition and health claims made by industry brands, as well as the potential as-yet-unverifiable risks of long-term consumption.
One of the concerns most commonly raised by nutritionists has been the high sodium content, with most plant-based products on the market today considered highly processed foods which also tend to require salt to mask potential off-flavor notes, particularly when it comes to the vegetable meat sector.
New Protein Production: APAC consumer acceptance increases, but scalability still hinders affordability
New protein production technologies, such as cultured meat and precision fermentation, are seeing increased consumer acceptance in APAC, but are still a long way from achieving price parity for the everyday consumer due challenges with regulations and scale.
Interest in cultured meat and fermentation has been especially evident from an investment perspective: Industry reports have shown that as of 2021, a total of $1.38 billion has already been invested in the produce sector. cultivated, a sector that has not yet been launched any large-scale commercial product; and a total of US$1.69 billion was invested in protein fermentation in 2020-2021 alone.
This, and indications of interest from large existing food and beverage companies such as Nestlé, Thai Union and CP Foods, show that the F&B industry at large believes that investing in the potential of this sector is important to be fit for the future, and the fact is, these investments and the marketing and branding that go with them can only help the industry grow.
Converting consumer demands into technical concepts is a key challenge for the APAC plant sector
According to Roquette’s industry experts, the ability to accurately convert consumer demands and preferences into real technical product concepts remains a key challenge facing the plant-based industry in the APAC region.
Although the plant-based sector is increasingly establishing itself in the Asia Pacific region, especially in the plant-based meat area, its rapid growth still does not mean that all the kinks in the production and innovation process have been solved .
Low sugar, big fiber – the creamy mouthfeel is the key to converting Indonesian consumers to plant-based drinks
Plant-based drinks must be able to still provide a creamy mouthfeel to successfully convert consumers to healthier, low-sugar options in the long term in Indonesia, especially when these are priced higher than traditional options dairy.
Many markets in Asia are very sensitive when it comes to the price and taste of products, even when a new product arrives that can convey more health benefits.
And Indonesia is no exception, which has created tough challenges for plant producers in the region to convert consumers, especially when it comes to dairy-free beverages.
“In Indonesia, it is common for consumers to pass up on a healthier option that is right in front of them and available if the price of that product is higher. This is a problem many producers face when trying to sell cheaper options. healthy, such as plant-based drinks,Local restaurant company PT. Lautan Natural Krimerindo Kevin Aprilio Gani told FoodNavigator-Asia.
One of the key ones that has yet to be overcome with a high level of accuracy is to convert what consumers want into real product concepts – and the qualitative nature of this challenge only adds to its difficulty.
“As it stands, everything in this space already needs to be created as it is a completely new industry, so it is even more important to accurately understand the properties [that make a good product]”,This was said by Jeremy Burks, senior executive vice president of Roquette FoodNavigator-Asia.
Nutrition: Plant-based beverages ‘aren’t real alternatives’ to dairy milk – study
The quality of nutrients in plant-based beverages should be viewed on par with sustainability credentials, the researchers say as they evaluated the quality and quantity of micronutrients in common plant-based beverages.
The study, conducted by Swiss scholars and nutritional experts, analyzed the nutritional profile of 27 samples of vegetable drinks and two of cow’s milk. The plant-based drinks, 13 of which were fortified, were sourced from two large supermarkets in Bern and included soy, almonds, cashews, coconut, hemp, oats, rice and spelt.
To compare nutrient and energy intakes, the researchers used Dietary Reference Values for Germany, Austria and Switzerland, and also estimated protein quality by calculating the Digestible Indispensable Amino Acids (DIAAS) score.
Nutrients such as vitamins C, A, E, D2, K1 and K2 were analyzed, as well as phosphorus, sodium, manganese, magnesium, potassium, iron, copper, calcium, zinc, iodine, biotin, niacin, pantothenic acid and others.