According to industry research, a third of US consumers say they are trying to reduce their meat and poultry consumption, but only about 10% are, and many more are actually increasing their meat consumption \u2013 a dissonance that underscores shortcomings of an \u201ceither or approach\u201d to plant-based vs animal protein and which could open the door for a lesser-known but potentially impactful approach to reduction: balanced proteins.<\/p>\n
Balanced proteins that blend at least 30% animal protein with plant proteins or whole cut vegetables or mycelium, or \u201cany sort of beneficial additive, non-meat ingredient\u201d offer \u201chuge\u201d market potential, according to leaders at Food System Innovations, which is a philanthropic impact platform dedicated to a humane and sustainable future of food.<\/p>\n
They explained at Future Food-Tech in Chicago earlier this month that balanced proteins could solve many of the stubborn challenges holding back plant-based meat sales and reinforce resiliency against supply chain challenges and an unpredictable economic landscape. <\/p>\n
Bridging consumers\u2019 protein expectations<\/p>\n
While blending animal protein with plants is a tried-and-true culinary technique used in restaurants and in homes, very few packaged products currently leverage the preparation method \u2013 which when applied correctly can address many of the challenges the plant-based and alternative protein segment want to solve, said Tim Dale, category innovation director at Nectar, Food System Innovations. <\/p>\n
\u201cThe problems that plant-based and the alternative protein sector are trying to solve still exists \u2013 if anything, it is accelerating and getting more urgent,\u201d said Dale. But, he added, \u201cthe alternative market is still finding its footing\u201d and \u201cstruggling to break into the mainstream because of price, taste and perceptions.\u201d<\/p>\n
Balanced proteins, however, \u201ccan really meet some of those needs,\u201d said Caroline Cotto, director, Nectar, Food System Innovations. <\/p>\n
For example, she said, because the first ingredient in balanced protein is often chicken, beef or another animal protein it is familiar and delivers on consumers\u2019 taste expectations. <\/p>\n
\u201cNectar published recently our report on balanced protein. We tested 22 balanced protein products across nine categories, and found that in two categories, burgers and chicken nuggets, the balanced protein products were actually outperforming 100% conventional animal meat in taste and texture,\u201d she said. <\/p>\n
\u201cWe also found that in six of eight categories, the balanced protein products were outperforming leading plant-based products in taste. So, just some more evidence that this category as a whole is a little bit further along than the plant-based market today,\u201d she added. <\/p>\n
The business benefits of balanced proteins<\/p>\n
Balanced proteins also offer businesses a winning proposition by offering a hedge against supply chain challenges as well as a way to meet evolving consumer demand. <\/p>\n
\u201cFrom a sustainability standpoint, we often talk about this as a mitigation technique, but it\u2019s also very much an adaptation tool for a changing environment,\u201d explained Dale. \u201cWe can look in the history and see when there are moments when there is extreme droughts or extreme weather events, and how that impacted the price of beef, and we see today, the price of beef is as high as it\u2019s ever been. So, by pulling in different ingredients, that is going to diversify your own product portfolio and help keep prices steadier, so that there are less shocks in the market that your product is experiencing.\u201d<\/p>\n
For plant-based meat manufacturers, blending animal protein into products could help them earn more premium positioning in stores and can help diversify their consumer base, while still moving towards the companies\u2019 goals of reducing overall meat consumption, Cotto added. <\/p>\n
Lessons learned and strategies for success<\/p>\n