Globally, too, plant-based meat’s texture is as important as their conventional counterparts for 75% of consumers, but only about 60% are actually satisfied with the former. “Consumers want a texture and mouthfeel that’s close to meat,” Shannon Coco, strategic marketing director at Kerry, told FoodNavigator last year. “Without this, the overall experience will be disappointing.” But creating heterogenous products like marbled meat is a complex process, with companies facing difficulties “creating solid fat differentiated from protein and with a melting temperature gradient above room temperature”, as explained by the Good Food Institute.
Source: Holy Grail: The Race for the Perfect Vegan Marbled Steak
[…] Holy Grail: The Race for the Perfect Vegan Marbled Steak February 22, 2024Globally, too, plant-based meat’s texture is as important as their conventional counterparts for 75% of consumers, but only about 60% are actually satisfied with the former. “Consumers want a texture and mouthfeel that’s close to meat,” Shannon Coco, strategic marketing director at Kerry, told FoodNavigator last year. “Without this, the… Read more: Holy Grail: The Race for the Perfect Vegan Marbled Steak […]
[…] Holy Grail: The Race for the Perfect Vegan Marbled Steak February 22, 2024Globally, too, plant-based meat’s texture is as important as their conventional counterparts for 75% of consumers, but only about 60% are actually satisfied with the former. “Consumers want a texture and mouthfeel that’s close to meat,” Shannon Coco, strategic marketing director at Kerry, told FoodNavigator last year. “Without this, the… Read more: Holy Grail: The Race for the Perfect Vegan Marbled Steak […]