17-Mar-2023
The SucculencePB patent-pending technologies provides producers of plant-primarily based burgers and sausages
Kerry has introduced SucculencePB, its game-altering answer for plant-primarily based meat options that re-creates the scrumptious, juicy taste of meat craved by buyers everywhere.
SucculencePB also delivers a a great deal-enhanced nutritional profile and environmental effect 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 buyers are confident to really like.
The SucculencePB patent-pending technologies provides producers of plant-primarily based burgers and sausages, a vegan-friendly way to lock in moisture and flavour and drastically strengthen 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 considerable reduction—or total removal—of oils and fats such as coconut or palm oil.
By retaining moisture, SucculencePB enables solution developers to provide scrumptious, juicy solutions with enhanced nutritional profiles and a cleaner, extra sustainable back of pack
In addition, the use of SucculencePB in plant-primarily based meat production delivers impressive nutritional positive aspects, such as 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 a great deal greater on nearby and regional industry front-of-pack labelling and nutrition rankings, such as the Nutri-Score and the UK website traffic light technique.
Darren O’Sullivan, International Portfolio Director of Emerging Taste Technologies for Kerry, commented on the new solution announcement: “When it comes to plant-primarily based meat options, most buyers 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 exact same time, buyers are demanding solutions that are healthier, sustainable and created with recognizable components. SucculencePB is a game-altering answer that will elevate taste in the meat-option marketplace.”
Succulence drives good results in plant-primarily based meat —Kerry worldwide customer study
Kerry’s current worldwide study on customer taste preferences in plant-primarily based burgers located all round that buyers of such solutions want them to taste like meat—only far better. The challenge entails extra than just flavour: Consideration have to also be provided to texture and mouthfeel. Stepping Up Taste in Plant-Primarily based located that 70% of buyers in the 4 nations surveyed (the UK, US, Australia and Brazil) are most likely to invest in a “succulent” burger. It also located that more than 80% of US buyers think a “juicy” burger would taste scrumptious, when 76% confirmed their likelihood of shopping for 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 considerable advance to make plant-primarily based meat options tastier for mainstream buyers. By retaining moisture, SucculencePB enables solution developers to provide scrumptious, juicy solutions with enhanced nutritional profiles and a cleaner, extra sustainable back of pack. It is a easy answer to use in formulation – a handy 1:1 replacement for specific oils and fats, and gives manufacturing positive aspects also, in particular when replacing challenging fats. This is an fascinating taste and nutritional advance in plant-primarily based meats that buyers will absolutely 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 huge sustainability guarantee inherent in the plant-primarily based meals and beverages movement. Kerry is delighted to unveil SucculencePB as a useful answer in the European plant-primarily based industry, with plans to roll out globally all through 2023.”