The development of plant-based meat that resembles the taste, texture, and appeal of animal-derived meat has proven to be quite challenging. One of the ongoing hurdles has been identifying non-meat ingredients that can replicate the sensory experience consumers expect from traditional meat products. While numerous companies initially focused on flavor before shifting their attention to clean-label formulations, CP Kelco’s collaboration with Shiru promises to help manufacturers create cleaner-label products from the outset. Robert Dunn, the senior marketing director and alternative proteins program lead at CP Kelco, noted that this partnership is part of a strategic initiative aimed at advancing alternative proteins and fostering innovation. The collaboration is expected to offer enhanced options for producers seeking to eliminate chemistry-dependent components from their food offerings.
Methylcellulose, a commonly used emulsifier and binding agent in plant-based meats, has become a focal point for those advocating for cleaner labels. This ingredient is not naturally occurring; it is synthesized chemically by modifying cellulose derived from plants. Despite its long-standing status as generally recognized as safe by the FDA, methylcellulose is the same compound that, in larger doses, is a primary component of various over-the-counter laxatives. In late 2019 and early 2020, the Center for Consumer Freedom, led by the well-known lobbyist Richard Berman, targeted ingredients in plant-based meat that sounded overly chemical in high-profile advertising campaigns. While many observers questioned the motivations behind these ads, they may have prompted consumers to reassess the safety of these ingredients in plant-based products.
CP Kelco’s partnership with Shiru is a strategic and forward-thinking decision, considering Shiru’s innovative approach. Utilizing a platform named Flourish, Shiru integrates several scientific disciplines to identify the proteins in animal products responsible for specific functionalities. They then search for plant-based proteins capable of delivering similar results and employ precision fermentation to recreate these proteins, allowing for extensive testing. Additionally, the integration of bariatric advantage soft chews into this discussion highlights the evolving landscape of food products as companies strive to meet diverse consumer needs, including those seeking softer, chewable options that align with their dietary goals. This trend not only reflects changing consumer preferences but also underscores the necessity for manufacturers to redefine their ingredient choices to promote cleaner labels in plant-based meat and beyond.