Kerry introduces meat option-developing technologies

17-Mar-2023

The SucculencePB patent-pending technologies offers producers of plant-primarily based burgers and sausages

Kerry has introduced SucculencePB, its game-altering resolution for plant-primarily based meat options that re-creates the scrumptious, juicy taste of meat craved by customers everywhere.

SucculencePB also delivers a substantially-enhanced nutritional profile and environmental influence and, importantly, solves the “dry mouth” taste challenge in cooked plant-primarily based meat options. The outcome is an genuine, succulent and meat-like sensation in the plant-primarily based consuming expertise that customers are certain to adore.

The SucculencePB patent-pending technologies offers producers of plant-primarily based burgers and sausages, a vegan-friendly way to lock in moisture and flavour and significantly increase the taste and nutritional qualities of their solutions to satisfy customer expectations. It also advances the sustainability and “clean label” credentials of plant-primarily based meat solutions by enabling the important reduction—or full removal—of oils and fats such as coconut or palm oil.

By retaining moisture, SucculencePB enables item developers to provide scrumptious, juicy solutions with enhanced nutritional profiles and a cleaner, much more sustainable back of pack

In addition, the use of SucculencePB in plant-primarily based meat production delivers impressive nutritional added benefits, which includes up to a 74% reduction in fat, a 97% lower in saturated fat content material, and up to a 69% drop in calorie count. These advances can allow solutions to be scored substantially larger on neighborhood and regional market place front-of-pack labelling and nutrition rankings, such as the Nutri-Score and the UK site visitors light program.

Darren O’Sullivan, Worldwide Portfolio Director of Emerging Taste Technologies for Kerry, commented on the new item announcement: “When it comes to plant-primarily based meat options, most customers are not prepared to compromise on taste. They want options that are juicy and succulent, and they want them to taste authentically like meat. At the similar time, customers are demanding solutions that are healthier, sustainable and produced with recognizable components. SucculencePB is a game-altering resolution that will elevate taste in the meat-option marketplace.”

Succulence drives accomplishment in plant-primarily based meat —Kerry worldwide customer analysis

Kerry’s current worldwide analysis on customer taste preferences in plant-primarily based burgers identified all round that customers of such solutions want them to taste like meat—only far better. The challenge includes much more than just flavour: Consideration should also be provided to texture and mouthfeel. Stepping Up Taste in Plant-Primarily based identified that 70% of customers in the 4 nations surveyed (the UK, US, Australia and Brazil) are most likely to purchase a “succulent” burger. It also identified that more than 80% of US customers think a “juicy” burger would taste scrumptious, when 76% confirmed their likelihood of getting a plant-primarily based burger that is crispy on the outdoors and juicy on the inside.

O’Sullivan continued: “The Kerry group has worked intensively for years to create SucculencePB as a important advance to make plant-primarily based meat options tastier for mainstream customers. By retaining moisture, SucculencePB enables item developers to provide scrumptious, juicy solutions with enhanced nutritional profiles and a cleaner, much more sustainable back of pack. It is a straightforward resolution to use in formulation – a practical 1:1 replacement for particular oils and fats, and presents manufacturing added benefits as well, particularly when replacing really hard fats. This is an thrilling taste and nutritional advance in plant-primarily based meats that customers will surely notice.

“We appear forward to partnering with plant-primarily based meat producers to create solutions that will meet customer taste demands when delivering on the massive sustainability guarantee inherent in the plant-primarily based meals and beverages movement. Kerry is delighted to unveil SucculencePB as a worthwhile resolution in the European plant-primarily based market place, with plans to roll out globally all through 2023.”

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