Technical / White Paper
Perfecting plant-based foods with Kemin solutions
In the past few years, we witnessed awareness of pushing consumer trends towards healthy, plant-based and label-friendly products, but also protein alternatives for meat have been on the rise. With the arrival of ‘clean’ meat and the increased popularity of plant-based alternatives, consumers attitudes towards meat consumption are changing. For several reasons, more people become vegetarian, vegan or flexitarian; consumers are continuing to seek substitutes for meat and brands and retailers are making these alternatives easier to find.
Same as with ‘real’ meat, plant-based proteins have a limited shelf life and are prone to oxidation. Fats and oils can cause oxidation over time, which will ultimately lead to sensory issues related to odour, colour and taste. Other issues include microbial spoilage and enzymatic browning, which we can resolve with natural solutions.
