It is not the vegans and vegetarians who are driving the increased demand for plant-based proteins, but rather people who eat meat and are looking for a variety in what they eat, said David Ervin, vice president of alternative proteins, Tyson Foods.
Speaking during the Center for Food Integrity’s recent webinar, “The Protein Play: Emerging Trends and Consumer Appetites for Protein Alternatives,” Ervin told of Tyson Foods’ growing presence in the plant-based protein sector which includes its recent launch of its plant-based line, Raised and Rooted.
Meat alternatives that were previously in the marketplace did not gain widespread acceptance, particularly among people who eat meat, largely due to the tastes and textures. However, with more research and development of new products, plant-based proteins are not viewed as they once were.
“I think we are clearly seeing a tipping point of consumer acceptance within the space,” said Ervin. “I think the biggest barrier that we’ve had in the past has been one of taste. As we’ve gotten better at creating tastier products from plant, we are seeing a renewed interest from consumers.”
Since people who eat meat have expectations of how a meat-like product should taste and feel, they are consumers that are best being reached.
“You need to deliver on the expectations that people are getting from meat in order to win them over, and with the recent landscape we’re seeing that change and broad consumer acceptance,” he said.
Blended proteins
Blended products that appeal to flexitarians and people wishing to reduce their meat intake while also consuming more plants is also a growing trend. Tyson Foods has been active in developing such products.
Ervin spoke of one product in particular that is a blend of Angus beef and plant-based proteins. Again, this is one where taste and texture are important to its success, and Ervin believes it meets that criteria.
“The benefits of it are clearly nutritional, what is interesting is by adding half plants to half meats, you get all of the lusciousness that you get from meat, but you are also able to get the functional benefits of plants,” he said.
