Name: Flavour and colour in analogue products
Start: 29/06/2022 11:00 AM +00:00
End: 29/06/2022 01:00 PM +00:00

ChemBizR offers highly customized and strategical research &amp; consulting services to market leaders and start-ups operating across the food, beverage, and nutrition industry value chain globally.&nbsp;
Our dedication is centered around helping our clients and partners to enable transformational growth in this ever evolving industry, driven by the incessant change in consumer behavior and expectations with surging novel product categories.&nbsp;
We can determine even complex business opportunities associated with a wide range of functional ingredients be it plant proteins, natural flavor/color solutions, clean label preservatives/ emulsifiers, and end-products including incumbent and new categories in dairy, meat, bakery, confectionery among others.
We bring unique propositions on the tables for client consideration such as the real extent of market competitiveness from technology and solutions, new product/grade development opportunities associated with what top global/regional customers are currently seeking, and working upon ideal solutions.

ChemBizR

Sid Jain

Welcoming Address

Natural colours such as Paprika, Betalains, Riboflavin, and Annatto among many others are widely used in plant-based meat, dairy, bakery, and confectionery products. There have been a few major developments taking place in the commercialization of colours derived from fermentation which could possibly replace both synthetic and natural colours.
&bull; How natural colours are positioned in the Meat analogue products with respect to region, source, and product category? (data analysis of the number of new product launches over the last five years)
&bull; What are the major challenges with each of these natural colours faced by the companies? (qualitative inputs with respect to dosage, heat stability, pH compliance and taste)
&bull; Key trends and developments in meat analogues, synthetic vs natural vs microbial? (data analysis on the market sizes and number of products launched for each of the colour classes)
&bull; Overview of the Fermentation derived colours, major recent industrial developments, companies involved and their growth forecast.

Anil Pothamsetty

Natural colours in meat analogue products

The global market for plant-based meat is foreseen to reach US $ 85 billion by 2030. Food industry and grocery stores are taking note, launching, and featuring a wide range of meat analogue products including burgers, sausages, chicken nuggets, ground meat and seafood etc.
Even though health, environmental and animal welfare advantages of meat analogue are highly communicated as key consumption drivers vs. their animal-based counterparts, most of the consumer research are showing that the taste reigns supreme for the consumption and repurchase of meat analogue products.
Real challenges face the development and roll out of an authentic taste in the meat analogue products to close the gap vs the animal-based ones. The multiple ingredients used in meat analogues bring in off flavors/taste very well known in the plant proteins. The flavor-scavenging feature of the plant proteins is another challenge. The third hurdle is the flavor industry lagging to create authentic vegan and natural meaty flavors that would create the genuine characterizing meat sensory experience. And finally, the lack of understanding tenderness and juiciness and their respective impacts on the flavor perception along with in mouth aroma release and sensory perception.
My presentation will focus on these taste challenges and how the flavor and food industries alike are accelerating their innovation pace to put in the market the best sensorial experience and win consumers preferences.

Nadji Rekhif

The taste gap in meat analogues

MANE provides natural taste solutions for meat alternatives. We are passionate about shaping the future of food with clean label ingredients and ethical manufacturing practices. Discover more in this presentation!

Agenda

Speakers5 Speakers

Mariano Di Rubbo

Nadji Rekhif

Anil Pothamsetty

Philippe Lavotte

Sid Jain

Agenda

Speakers.css-15py75g{margin:0;font-size:1.4rem;font-weight:500;line-height:1.5;color:#3b6b4e;font-family:'Poppins',sans-serif;margin-left:0.8rem;}5 Speakers

Mariano Di Rubbo

Nadji Rekhif

Anil Pothamsetty

Philippe Lavotte

Sid Jain

Sponsor.css-1rlwbkq{margin:0;font-size:1.4rem;font-weight:500;line-height:1.5;color:#3b6b4e;font-family:'Poppins',sans-serif;color:#ffffff;margin-left:0.8rem;font-weight:400;}1 Sponsor

ChemBizR

Speakers5 Speakers

Sponsor1 Sponsor