Propel Protein Diversity with Blends and Authentic Savory Flavors
Proprietary ADM research identifies consumer drivers and areas of opportunity with blended proteins and savory sensorial experiences
Over the past several years, there has been a movement toward mindfulness when it comes to consumers' food choices. With careful consideration given both to personal well-being and the well-being of all that surrounds us, it’s no wonder there's been a rise in plant-based curiosity. Plant-based foods can meet the varied nutrition goals of consumers while also helping them feel better about how their food choices impact the planet.
Consumers also understand it's not an all-or-nothing approach to protein consumption, seeking plant-based foods while still enjoying traditional meat and dairy products. This has led to what is known as a flexitarian lifestyle and it's taken the world by storm. Proprietary research by ADM shows more than half of global consumers eat this way.1
This dietary diversification creates new opportunities for the food industry to reach consumers in this growing market. That's why ADM has conducted new proprietary research, which investigates the key consumer drivers in trying blended meat products, along with what consumers find most appealing from a sensorial perspective, to garner not only acceptance of different protein choices but also adoption.
For Consumers, Protein is The Name of the Game
From athletes looking to gain muscle to the average Joe just trying to stay healthy, protein is a top priority when it comes to nutrition. In fact, globally, 57% of consumers want to increase their protein intake.2 But it's not just quantity they seek.
ADM's recent report, "The Future of Blends," shows consumers cite the following benefits as key motivators for trying blended proteins: "healthier," "better for the environment," "adding variety to diets," "better dietary balance of plant and animal proteins" and "more nutritious."3
When the drive for protein is intersected with the rise of flexitarianism, food manufacturers are met with a tremendous opportunity to serve consumer needs with blended meat proteins that include the best of both worlds using plant- and animal-based proteins.
These blends – also known as hybrids – can provide new ways to entice traditional meat-eaters to try alternative protein sources, while also addressing their nutrition and sustainability concerns. Interest is already high, with 63% of global consumers finding the concept of blended protein alternatives appealing.2 And the nutrition and environmental benefits are only part of the story. These blends can also meet the taste and texture demands of consumers.
Checking Off the Needs and Wants of Consumers
Blended proteins can help deliver consumer-desired nutrition, taste and texture – a critical bar to reach when developing new products. Globally, 70% of consumers believe taste and nutrition are equally important1, so new products must meet their expectations.
No matter where they are in the world, consumers want the experience of traditional animal-based meat, with chicken ranking the number one category they crave, followed by beef, pork and seafood3. Another global similarity is the meat to plant-based ratio, which tips toward more meat, driven mainly by consumers prioritizing the sensory experience and not wanting to give up on traditional "meat" sensory elements3. Texture-perfect blends for chicken strips, beef patties or pulled pork can be achieved by enhancing preferred meat with natural plant-based ingredients such a soy, pea, wheat, beans, pulses, ancient grains, seeds and vegetable blends.
For the majority of consumers, taste and texture are inextricably linked. You cannot have taste without texture and vice versa, making this an imperative challenge that quality solutions and cutting-edge technology can solve.
From a flavor perspective, food manufacturers can also tap into growing consumer interest in new and unique experiences. As identified in ADM's proprietary research on different consumer motivations and values regarding savory flavors and protein consumption4, the specific desired culinary experiences vary across regions, age demographics and eating lifestyles, making it possible to tailor solutions for a more targeted approach.
In the United States, for example, consumers want a dynamic sensory experience with flavors that are juicy, succulent and spicy. By comparison, European consumers (in the UK, France, Germany, Poland, Italy and Spain) prefer alternative proteins that deliver cooking or preparation cues such as seared, caramelized and marinated.
Another important factor is price, especially during a time when cost concerns are top of mind. Leveraging both plant and animal protein sources can support cost optimization, pricing products at a level which persuades trial. Conversely, blends hold the potential to include functional ingredients – like postbiotics – to create a premium priced product.
Tap Into Top-Tier Expertise
When it comes to innovating consumer-preferred hybrid meat blends, ADM is leading the way with a world-class portfolio of ingredients backed by savory flavor expertise and a renowned legacy in technical experience for alternative protein development.
In addition to a premier ingredient pantry of naturally derived flavors and functional plant-based proteins, including soy, pea, wheat and more, ADM offers comprehensive development and technical support and culinary expertise. With support from ideation to the final product, ADM helps achieve the taste and texture consumers crave with a value-added nutritional profile and at a price that will capture consumer attention and encourage repeat purchase.
Learn more about ADM's protein solutions here and savory flavors here.
1ADM Outside VoiceSM, Global Protein Consumer Discovery Report, 2023
2ADM Outside VoiceSM, Global Lifestyles Research, 2023
3ADM Outside VoiceSM, The Future of Blends, Global Consumer Insights Report, 2024
4ADM Outside VoiceSM, Savory Flavors, 2024