Consumer’s demand for meat analogue is rising rapidly across the globe. There has been an increasing shift towards aspects like vegan, clean-label, and sustainability. In this segment, a great challenge faced by the formulators is how to make the mincemeat alternative product that look and taste as much as possible like the real meat.
In view of the this, below are the key business questions, client wanted us to address.
Our research team employed a comprehensive strategy covering secondary research, patent, and scientific research to conduct the study followed by primary research to identify top technology providers and raw material suppliers.
We utilize the following solution framework to derive actionable insights for our client.
We addressed all the key business questions through the output of our research and execution. We have provided few illustrative solutions below.
We have identified that plant based protein is the most suitable raw material to formulate mincemeat alternative, followed by Mycoprotein. Coperion’s ZSK food extruder is one of the best technology in the space, which can provide high quality texturized vegetable protein (TVP) and high moisture meat analogue (HMMA) products.
During our analyses, we shortlisted few suitable raw materials and their suppliers, and the best technologies based on their implementation, adoption by formulators, and increased consumer acceptance.
We provided the client with crucial recommendations for the deployment of advanced technologies to ensure similar taste, texture, and appearance of the alternative mincemeat products. Impact of our service bought an advantage for our client in a sense: