Kerri introduces technologies to produce meat options

17-Mar-2023

SucculencePB’s patented technologies gives plant-primarily based burger and sausage producers

Kerri introduced SucculencePB, its game-altering option for a plant-primarily based meat option that recreates the scrumptious, juicy meat taste that customers everywhere crave.

SucculencePB also gives a vastly enhanced nutritional profile and environmental effect and, much more importantly, addresses the “dry mouth” taste challenge in plant-primarily based cooked meat options. The outcome is an genuine, juicy, meat-like really feel in a plant-primarily based consuming practical experience that customers are certain to really like.

SucculencePB’s patented technologies offers plant-primarily based burger and sausage producers a vegan-friendly way to retain moisture and flavor and considerably boost the taste and nutritional qualities of their merchandise to meet customer expectations. It also advances the sustainability and “clean label” of plant-primarily based meat merchandise by permitting a substantial reduction — or full elimination — of oils and fats such as coconut or palm oil.

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By retaining moisture, SucculencePB enables item developers to provide scrumptious, juicy merchandise with enhanced nutritional profiles and a cleaner, much more sustainable back-of-pack

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In addition, utilizing SucculencePB in plant-primarily based meat production delivers impressive nutritional positive aspects, which includes up to 74% fat reduction, 97% reduction in saturated fat and up to 69% calorie reduction. These advances can allow merchandise to be rated substantially greater in neighborhood and regional markets on front-of-pack labels and nutrition rankings such as Nutri-Score and the UK’s targeted traffic light technique.

Darren O’Sullivan, worldwide portfolio director of Emerging Taste Technologies for Kerri, commented on the new item announcement: “When it comes to plant-primarily based options to meat, most customers are not prepared to compromise on taste. They want options that are juicy and juicy, and they want to have the genuine taste of meat. At the similar time, customers demand merchandise that are healthier, sustainable and created from recognizable components. SucculencePB is a game-altering option that will elevate the flavor of the meat option industry.”

Juiciness drives good results in plant-primarily based meats — Kerri International Customer Investigation

Kerry’s current worldwide survey of customer taste preferences in plant-primarily based burgers identified that customers of such merchandise want to taste like meat – only improved. The challenge includes much more than just taste: texture and mouthfeel should also be thought of. The plant-primarily based flavor enhance revealed that 70% of customers in the 4 nations surveyed (UK, US, Australia and Brazil) have been most likely to obtain a ‘juicy’ burger. It also identified that more than 80% of US customers think a “juicy” burger would be scrumptious, though 76% confirmed their likelihood of shopping for a veggie burger that is crispy on the outdoors and juicy on the inside.

O’Sullivan continued: “Carey’s group has worked intensively for years to create SucculencePB as a substantial advance to make plant-primarily based meat options much more palatable to mainstream customers.” By retaining moisture, SucculencePB enables item developers to provide scrumptious, juicy merchandise with enhanced nutritional profiles and a cleaner, much more sustainable back-of-pack. It is a very simple option for use in formulation – a practical 1:1 replacement for particular oils and fats, and also delivers positive aspects in manufacturing, specially when replacing tough fats. This is an fascinating flavor and nutritional advancement in plant-primarily based meats that customers are certain to notice.

“We appear forward to partnering with plant-primarily based meat producers to create merchandise that will meet the demands of consumers’ taste buds though delivering on the tremendous guarantee of sustainability inherent in the plant-primarily based meals and beverage movement.” Kerri is delighted to introduce SucculencePB as a precious option to the European plant industry, with plans for a worldwide rollout in the course of 2023.

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