According to an Innova Market Insights 2023 Market Trend Survey, “too many consumers won’t consider plant-based foods because they believe they have poor taste and texture.”

These consumers aren’t sure whether plant-based foods meet the highest standards of taste and texture. Roquette is hoping to change this narrative. 

In its nclick="updateothersitehits('Articlepage','External','OtherSitelink','Roquette: Maximizing sensory appeal of pea protein-fortified products “key for plant-based adoption”','Roquette: Maximizing sensory appeal of pea protein-fortified products “key for plant-based adoption”','336480','https://onlinexperiences.com/scripts/Server.nxp?LASCmd=AI:4;F:QS!10100&ShowUUID=5FAD7AC2-36D5-496F-8707-16491E66C78C&GroupID=Studio&AffiliateData=Pre-Webinar-Article', 'article','Roquette: Maximizing sensory appeal of pea protein-fortified products “key for plant-based adoption”');return no_reload();">upcoming webinar, company experts will present insights on food formulation and discover ways to turn product disillusionment into thriving and attractive meat and dairy alternatives.

Speaking to Food Ingredients First, ahead of the webinar, which will be broadcast on September 21, Aurélie Mauray, market manager of Plant Proteins Americas, observes that consumer demand for plant-based foods is strong. 

“In the US, plant-based food retail sales grew 6.6% to reach US$8 billion in 2022, demonstrating resilience and growth opportunity.”

“Plant-based food shelf space at retail isn’t increasing right now. However, the plant-based industry is still growing, with products being launched daily. We continue to see expansion in the food service space, for instance. Many applications are bringing plant protein to restaurants and cafes, aside from plant-based meat,” notes Mauray. 

Notably, she underscores that health is the number one driver of interest in plant-based foods, followed by sustainability. The third key driver for plant-based foods is bringing variety to the diet, a 2022 Innova Trends Survey indicates.

The pea protein market is highly attractive as consumers continue to demand food products that improve both their health and our planet.“Improving the nutritional profile is crucial as consumers can benefit from similar protein levels with additional benefits (less fat, minimal carbs) as animal-based countertypes with great or even superior taste and texture,” Mauray outlines. 

“Health is the entry point in the plant-based world, but taste is key for plant-based adoption. And while sustainability is important, sensory appeal drives purchasing behavior and repeat buying.”

Also, the total demand for proteins should double by 2054 due to demographic, economic and urbanization developments, as well as new dietary habits, she flags. 

This growth is driven by consumers’ focus on health and well-being (high nutritional value, food supplements, sports nutrition, specialized nutrition, meat alternatives, etc.), particular concerns or demands (non-GMO, non-allergenic) and sustainable development.  

Utilizing pea protein 
According to Roquette, the pea protein market is highly attractive as consumers continue to demand food products that improve both their health and our planet.  

Mauray says the plant-based market is “no longer a niche as consumers look to modify their diets, avoiding or reducing their consumption of animal-based products.”

She predicts that plant-based food and beverages will continue to expand toward the new plant-based cuisine, introducing new taste experiences and new convenient formats that consumers want to bring variety to their diets. ‘Plant protein usage, especially pea, will be critical for protein fortification and nutritional profile improvement of plant-based foods,” adds Mauray. 

“In the interest of developing pea proteins for better nutrition and a healthier planet, we have adapted its sourcing strategy to obtain peas of a specific quality that respect the environment, a strategy that is fully aligned with the group’s sustainable development approach.”

Mauray believes that consumers, especially the youngest generations, continue to be interested in plant-based foods, but overall, they may need clarification about plant-based claims. 

“Additionally, they are not always satisfied with the quality of alternative products regarding taste and texture. In those past years, we have seen a lot of consumers trying plant-based meat and other non-dairy alternatives with food service and retail, for instance. Still, a major part declined because taste and nutritional benefits were not there. Taste, health and cost remain key assets to meeting consumer needs.”

“The expectations from consumers are higher now as the consumer base expands and formulated products need to bring taste and texture, but also nutrition, short ingredient list and clean label ingredients,” Mauray explains. 

“The improvement of process technologies is a key lever to develop new protein ingredients and drive them at scale,” Mauray comments. “That’s why our in-house Plant Protein Center of Expertise has been launched and is designed to enhance the unique properties of proteins from pea and beyond, exploring new botanical origins. 

“There is space for any kind of plant-based protein sources, so we think about complementarities and synergies of those alternative sources for functional, nutritional and environmental purposes,” she adds. 

In the forthcoming webinar, viewers will learn key approaches to developing delectable plant-based foods. 

Roquette experts will highlight how the company can be a relevant partner for their growth thanks to pea protein. In addition, they will have an overview of our capabilities from both the application and R&D sides available to support their development journey from ideation to finished product realization.

You can register for the webinar nclick="updateothersitehits('Articlepage','External','OtherSitelink','Roquette: Maximizing sensory appeal of pea protein-fortified products “key for plant-based adoption”','Roquette: Maximizing sensory appeal of pea protein-fortified products “key for plant-based adoption”','336480','https://onlinexperiences.com/scripts/Server.nxp?LASCmd=AI:4;F:QS!10100&ShowUUID=5FAD7AC2-36D5-496F-8707-16491E66C78C&GroupID=Studio&AffiliateData=Pre-Webinar-Article', 'article','Roquette: Maximizing sensory appeal of pea protein-fortified products “key for plant-based adoption”');return no_reload();">here.