Consumers are increasingly aware of what they eat and drink, now more so than ever following the fallout from the COVID-19 pandemic. That is according to Biorigin, a Brazilian ingredients company specializing in yeast and natural ingredients using biotechnological processes. With IFT’s virtual trade show kicking off this week, FoodIngredientsFirst spoke with Helena Branco, Biorigin’s Global Food Application Specialist, highlighting the key themes surrounding “a mindful world” and how the plant-based sector continues to boom with innovation.

Biorigin is exhibiting at SHIFT20 in its virtual booth and discussing its natural ingredients based on fermentation. Many of today’s formulation challenges include salt and sugar reduction, vegan and vegetarian recipes and clean label initiatives, including the need for natural and non-GMO ingredients. 

“The consumer is looking for healthy and more [environmentally] sustainable food,” says Branco. “Taste plays a vital role in diet and food choices. Consuming food should be an enjoyable experience; otherwise, consumers will not repurchase the products. Taste is important but also the biggest challenge, especially in the plant-based food sector,” she explains. 

“We work with biotechnology processes based on yeast extracts and natural flavors, so we bring taste solutions to support the market demand. Today, savory and umami flavors are important to plant-based food applications,” Branco notes. 

She also forecasts significant growth for alternative fish and seafood products. “We see great potential here and more traditional food and synergies between botanical extracts and plant-based proteins.”

In terms of flavors, regional food and flavors will be coming to the fore in traditional food categories, she adds. 

Virtual or bust?
Commenting on virtual trade shows, Branco believes that this “new way of thinking is a great opportunity and to meet professionals and exchange ideas on a platform which is a new reality.”

During IFT, Branco will host two webinars: one focused on solutions to plant-based recipes and another on sodium and sugar reduction. 

“In the webinars, we will demonstrate our commitment to add value to our customers’ products by presenting solutions that match consumers’ demands. Delivering natural ingredients – natural flavors, yeast extracts and derivatives that benefit consumers’ health and the sustainability of the planet – is Biorigin’s mission since its foundation and not merely a way to comply with regulatory or health legislation.”

Meanwhile, Renata Calonego, Biorigin Global Strategic Marketing Manager, says the uncertainty around COVID-19 reinforces consumers’ needs when talking about food. 

“Current market trends show that consumers are increasingly aware of what they eat and drink. Taking care of their own diet and health, they check labels and at the same time, they are willing to move out their comfort zones to explore bolder flavors and multisensory food experiences, seeking pleasant food and beverages experiences without giving up taste, texture, quality, health and well-being,’ she explains. 

Sugar reduction trending
In other sectors, sugar reduction remains top-of-mind for businesses and consumers alike. “When we think about sugar reduction, many assume it’s all about sweet food applications. But that is not always the case; many savory products use sugar in their formulations. This will become a rising opportunity,” Branco details. 

At SHIFT20, Biorigin will be showcasing ketchup sauce, which is known as a savory product, but often there are high amounts of sugar inside. “We are working with these types of sauce applications to show our solutions for the market,” she continues. “We have a complete portfolio of natural solutions based on yeast and natural flavors, so we are always researching how to gain a good mouthfeel and impact taste solutions for a wide range of food applications.”

For Branco, mouthfeel and taste are the essential factors which the company is working on. “We are also showcasing how our ingredients can offer a lot of taste without using animal-derived ingredients and the technologies that support that,” she concludes.