Kerry introduces meat solution-creating technologies

17-Mar-2023

The SucculencePB patent-pending technologies provides makers of plant-mostly primarily based burgers and sausages

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

SucculencePB also delivers a a lot-enhanced nutritional profile and environmental influence and, importantly, solves the “dry mouth” taste challenge in cooked plant-mostly primarily based meat choices. The outcome is an genuine, succulent and meat-like sensation in the plant-mostly primarily based consuming sensible encounter that purchasers are confident to appreciate.

The SucculencePB patent-pending technologies provides makers of plant-mostly primarily based burgers and sausages, a vegan-friendly way to lock in moisture and flavour and substantially strengthen the taste and nutritional qualities of their options to satisfy consumer expectations. It also advances the sustainability and “clean label” credentials of plant-mostly primarily based meat options by enabling the vital reduction—or extensive removal—of oils and fats such as coconut or palm oil.

By retaining moisture, SucculencePB enables option developers to deliver scrumptious, juicy options with enhanced nutritional profiles and a cleaner, a lot far more sustainable back of pack

In addition, the use of SucculencePB in plant-mostly primarily based meat production delivers impressive nutritional rewards, such as up to a 74% reduction in fat, a 97% decrease in saturated fat content material material, and up to a 69% drop in calorie count. These advances can let options to be scored a lot bigger on neighborhood and regional marketplace front-of-pack labelling and nutrition rankings, such as the Nutri-Score and the UK targeted website traffic light strategy.

Darren O’Sullivan, Worldwide Portfolio Director of Emerging Taste Technologies for Kerry, commented on the new option announcement: “When it comes to plant-mostly primarily based meat choices, most purchasers are not ready to compromise on taste. They want choices that are juicy and succulent, and they want them to taste authentically like meat. At the precise very same time, purchasers are demanding options that are healthier, sustainable and made with recognizable elements. SucculencePB is a game-altering resolution that will elevate taste in the meat-solution marketplace.”

Succulence drives final results in plant-mostly primarily based meat —Kerry worldwide consumer evaluation

Kerry’s present worldwide evaluation on consumer taste preferences in plant-mostly primarily based burgers situated all round that purchasers of such options want them to taste like meat—only higher. The challenge entails a lot far more than just flavour: Consideration will have to also be supplied to texture and mouthfeel. Stepping Up Taste in Plant-Mainly primarily based situated that 70% of purchasers in the four nations surveyed (the UK, US, Australia and Brazil) are most most likely to get a “succulent” burger. It also situated that far more than 80% of US purchasers assume a “juicy” burger would taste scrumptious, when 76% confirmed their likelihood of acquiring a plant-mostly 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 develop SucculencePB as a vital advance to make plant-mostly primarily based meat choices tastier for mainstream purchasers. By retaining moisture, SucculencePB enables option developers to deliver scrumptious, juicy options with enhanced nutritional profiles and a cleaner, a lot far more sustainable back of pack. It is a simple resolution to use in formulation – a hassle-absolutely free 1:1 replacement for unique oils and fats, and delivers manufacturing rewards also, in unique when replacing tough fats. This is an thrilling taste and nutritional advance in plant-mostly primarily based meats that purchasers will certainly notice.

“We seem forward to partnering with plant-mostly primarily based meat makers to develop options that will meet consumer taste demands when delivering on the enormous sustainability assure inherent in the plant-mostly primarily based meals and beverages movement. Kerry is delighted to unveil SucculencePB as a beneficial resolution in the European plant-mostly primarily based marketplace, with plans to roll out globally all by means of 2023.”

Enterprises