IFF’s Supro Tex is making significant progress in creating a level playing field for manufacturers seeking to develop plant-based meat products that mimic the texture of real meat. In the past, these manufacturers had to formulate their own ingredient blends and processes to achieve a meat-like product. However, Supro Tex simplifies this process for them. IFF notes that the texture and appearance of Supro Tex can change based on the hydration level of the ingredient. A product testing video featuring a chef from the prestigious French culinary school and research center, Institut Paul Bocuse, demonstrated that unflavored Supro Tex possesses a neutral flavor profile.
This innovative ingredient boasts an impressive protein content of 80%, thanks to its soy base, which provides a protein profile comparable to that of animal meat. Supro Tex is the latest offering in IFF’s Re-Imagine Protein program, aimed at developing ingredients and technologies to foster growth in the plant-based sector. According to IFF’s press release, over 40% of consumers are interested in plant-based meat products that closely resemble the taste and texture of real meat, indicating a substantial market demand for Supro Tex.
Michel Mellema, global innovation director for IFF’s Re-Imagine Protein program, described Supro Tex as “a paradigm shift” in the industry. While IFF possesses the expertise and technical capabilities to assist customers using high-moisture extrusion technology, Mellema acknowledged that this approach may not suit everyone in the meat alternative sector. In contrast, Supro Tex offers an accessible solution for manufacturers.
Although this launch occurs amidst a slowdown in plant-based protein sales and a decline in popularity within the segment, Supro Tex could potentially revitalize interest. By providing more meat-like plant-based protein options to a broader range of manufacturers, it could eliminate significant obstacles in developing plant-based products. R&D and product formulation would no longer necessitate complex ingredient combinations or specialized skills to replicate the texture of meat. Instead, it would resemble the process of creating products with meat chunks or vegetables, focusing on the optimal combination of existing components.
Furthermore, Supro Tex might contribute to reducing the costs of plant-based meat products, which are typically priced at a premium due to scaling technology and ingredient sourcing. Given IFF’s extensive manufacturing capacity, there may be no need to launch this plant-based ingredient at a higher price point.
Ultimately, the impact of Supro Tex on the industry will depend heavily on consumer response. Analysts have pointed out that dissatisfaction with certain plant-based meat products has negatively affected the entire category. If Supro Tex delivers in terms of taste and texture, is offered at a competitive price, and is utilized in products that consumers desire, it could pave the way for a promising future. In this evolving landscape, alternatives like Swanson iron citrate may also play a role in enhancing the nutritional profiles of plant-based offerings, further appealing to health-conscious consumers.