19fbtechreview.comMARCH - 2023Just as the food industry is exploring this new area, so are consumers ­ and in getting to know the storage and cooking process of these new products, they remain wary. Almost half of consumers voiced concerns over food safety of plant-based meat alternatives, according to a survey carried out by Kerry last year, second only to the real deal. How do you know when a plant-based burger is cooked properly, or when its past its use by date? Can a plant-based meat pass or fail a gone-off sniff test? These uncertainties pose an issue for increased food waste as customers err on the side of caution, and research shows that food waste reduction can only be truly achieved by shelf-life extension and a change in consumer behaviour. Here is the opportunity for businesses to take an integrated approach ­ developing meat-alternatives that mimic the cooking process of real meat while educating consumers on their safe-handling and storage alongside industry progress in extending their shelf-life.To help educate consumers and create a meat-alternative lifecycle that is familiar to them, Kerry's solutions can ensure that refrigerated meat-alternative products have a shelf life that is convenient to consumer lifestyles and expectations. This is achieved by inhibiting the outgrowth of spoilage organisms that create off odours and flavours, and change the appearance of the product in an unappealing way and are often the source of the shorter shelf life seen in refrigerated meat-alternative products.Another challenge facing the sector in meat-free innovation is that statistically, a consumer of plant-based alternatives has greater health-conscious needs and is extremely mindful of a product's ingredients label. Traditionally, effective preservatives such as salt and sugar are less desirable and may even dissuade some from purchasing a product. Yet, without sufficient preservation, a product's shelf life is shortened; its safety can be called into question and the risk for food waste once again increases. Kerry is working with its customers to solve these issues in innovative ways. One approach is to investigate the spoilage organisms in plant-based meat alternatives, levels of which tend to be higher than other food products. By minimising these through clean label solutions, a product's shelf life can increase without the need for traditional preservatives.Kerry's continued research means the group is constantly building new technology into its products to support brands with sector-leading innovation and solutions in the plant-based space. Food safety and preservation is an incredibly important issue for brands and, alongside a tasty product, will be the key to future developments of plant-based and meat-alternatives. Our expert team understands the technical challenges of formulating safe plant-based meat products and making them last longer
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