17-Mar-2023

The SucculencePB patent-pending technologies provides makers of plant-primarily based burgers and sausages

Kerry has introduced SucculencePB, its game-altering option for plant-primarily based meat options that re-creates the scrumptious, juicy taste of meat craved by shoppers everywhere.

SucculencePB also delivers a substantially-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 shoppers are certain to enjoy.

The SucculencePB patent-pending technologies provides makers of plant-primarily based burgers and sausages, a vegan-friendly way to lock in moisture and flavour and significantly boost the taste and nutritional qualities of their items to satisfy customer expectations. It also advances the sustainability and “clean label” credentials of plant-primarily based meat items by enabling the substantial reduction—or comprehensive removal—of oils and fats such as coconut or palm oil.

By retaining moisture, SucculencePB enables solution developers to provide scrumptious, juicy items with enhanced nutritional profiles and a cleaner, additional sustainable back of pack

In addition, the use of SucculencePB in plant-primarily based meat production delivers impressive nutritional positive aspects, like 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 items to be scored substantially larger on nearby and regional marketplace front-of-pack labelling and nutrition rankings, such as the Nutri-Score and the UK website traffic light program.

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 shoppers 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 very same time, shoppers are demanding items that are healthier, sustainable and produced with recognizable components. SucculencePB is a game-altering option that will elevate taste in the meat-option marketplace.”

Succulence drives achievement in plant-primarily based meat —Kerry worldwide customer analysis

Kerry’s current worldwide analysis on customer taste preferences in plant-primarily based burgers identified all round that shoppers of such items want them to taste like meat—only much better. The challenge includes additional than just flavour: Consideration will have to also be offered to texture and mouthfeel. Stepping Up Taste in Plant-Primarily based identified that 70% of shoppers in the 4 nations surveyed (the UK, US, Australia and Brazil) are probably to acquire a “succulent” burger. It also identified that more than 80% of US shoppers think a “juicy” burger would taste scrumptious, though 76% confirmed their likelihood of obtaining 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 substantial advance to make plant-primarily based meat options tastier for mainstream shoppers. By retaining moisture, SucculencePB enables solution developers to provide scrumptious, juicy items with enhanced nutritional profiles and a cleaner, additional sustainable back of pack. It is a very simple option to use in formulation – a handy 1:1 replacement for specific oils and fats, and delivers manufacturing positive aspects as well, specially when replacing difficult fats. This is an thrilling taste and nutritional advance in plant-primarily based meats that shoppers will absolutely notice.

“We appear forward to partnering with plant-primarily based meat makers to create items that will meet customer taste demands though delivering on the massive sustainability guarantee inherent in the plant-primarily based meals and beverages movement. Kerry is delighted to unveil SucculencePB as a important option in the European plant-primarily based marketplace, with plans to roll out globally all through 2023.”

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