HomeFoodWalnut chorizo among trending plant protein applications | 2021-09-27

Walnut chorizo among trending plant protein applications | 2021-09-27

TEL AVIV, ISRAEL — Walnut chorizo tacos and mushroom-based jerky are among the rising traits specialists at Tastewise are keeping track of.

Sausage accounts for 34% of plant-based meat consumption, making it probably the most replicated type of meat, in keeping with Tastewise’s newest different proteins report. Soy and pea are among the first elements for plant-based sausage merchandise and are displaying up in a rising variety of choices from manufacturers corresponding to Impossible Foods, Beyond Meat, Nestle USA’s Sweet Earth and extra.

As the class turns into more and more saturated with soy- and pea-based merchandise, customers are searching for extra artistic protein sources, mentioned Alon Chen, co-founder and chief govt officer of Tastewise. The synthetic intelligence-powered meals and beverage insights platform discovered walnut is rising as a key ingredient, with shopper curiosity in walnut-based sausage rising 72% prior to now three months.

“Sausage takes on a new form with a protein-packed walnut base,” Mr. Chen mentioned. “Walnut chorizo is an up-and-coming ingredient for sausage replication and offers high-protein content in tasty formats like tacos.”

With 30% of all walnut-based sausage consumption being in taco kind and 82% of walnut sausage being consumed as a chorizo product, walnut chorizo tacos particularly are an rising development software to observe, he mentioned.  Other rising elements embody seitan, edamame and white bean.

Opportunities exist for continued innovation in mainstream meat classes past sausage, corresponding to floor meat, patties and hen. Products that ship on key advantages together with excessive protein and excessive fiber or low ldl cholesterol and low saturated fats more and more will win in these aggressive classes, Mr. Chen mentioned.  

“Products that can emphasize both personal and planetary health will stand out in the crowded field,” he mentioned. “Interest in sustainable plant-based meat products is up 58% year-over-year, while health needs like protein already account for 7% of consumer conversations on the category. Striking a balance of both will be important for new category players. Health and sustainability are increasingly linked.”

Other, much less saturated meat classes provide whitespace alternatives. Interest in plant-based lamb grew 212% prior to now 12 months, in keeping with Tastewise. Interest in plant-based salami elevated 159%, and curiosity in plant-based charcuterie grew 148%.

“Demand for plant-based options extends from the classic burger and chicken options to more niche categories, like deli meats, jerkies and roasts,” Mr. Chen mentioned. “Our analysis shows that those three categories are currently underrepresented in the market.”

Consumer curiosity in mushroom-based jerky particularly is gaining momentum, he added.

“Vegetable jerky is showing interesting signals of a trend to watch,” Mr. Chen mentioned. “Keep a particular eye on mushroom jerky, which already accounts for 59% of consumer conversations about vegetable jerky on the whole.”

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