The food and beverage industry is undergoing a significant shift towards plant-based alternatives, driven by consumer demand for sustainable and healthier options. However, the taste and texture of these products often fail to meet expectations, hindering their widespread adoption. According to consumer research conducted by Ingredion, taste and texture are the most crucial factors when choosing plant-based meat, as 53% of consumers prioritize these characteristics over factors such as clean labeling or nutrition. Similarly, research by Kerry found that 80% of consumers prefer plant-based burgers marketed as “rich and savory.”
To address this taste gap, Melt&Marble, a leading player in the animal-free space, is leveraging precision fermentation technology to develop fats that closely mimic those found in animal protein and dairy. Co-founder and CEO Anastasia Krivoruchko highlights the significance of fat in bridging this taste gap. Current plant-based fat sources like coconut lack the sensory properties necessary to replicate the mouthfeel, juiciness, and flavor associated with traditional meats. Melt&Marble’s fats, produced via precision fermentation, offer similar fatty-acid compositions and saturation levels, imparting the desired qualities to plant-based alternatives.
Utilizing synthetic biology and metabolic engineering, Melt&Marble is creating proprietary yeast strains capable of converting natural sugars into specialized fats. These fats can be seamlessly integrated into existing production processes, effectively replacing current plant-based fat sources like coconut oil, cocoa butter, and shea butter. The company initially focuses on beef and pork fat, as there is a growing demand from alternative burger and sausage manufacturers for fats that provide a comparable mouthfeel and slower melting profile to beef fat.
In addition to addressing taste and texture concerns, Melt&Marble’s fats also offer a more sustainable alternative to traditional plant-based fats. Concerns over deforestation associated with coconut oil production are eliminated, as the company’s fats are manufactured using sustainable feedstocks and involve minimal land use.
While Melt&Marble’s products may currently come at a higher price point, Krivoruchko believes price parity is attainable as the company scales its operations. Precision fermentation technology proves to be a more cost-effective solution compared to other emerging technologies like cell cultivation. The rapid growth and higher cell densities achieved through precision fermentation, along with fewer nutrient requirements and improved contamination resistance, offer significant advantages.
Looking ahead, Melt&Marble plans to extend its portfolio by introducing animal-free dairy fats to the market. Precision fermentation is particularly suited for this expansion, as it enables the replication of complex taste, flavor, and aroma profiles found in dairy products like cheese. With its versatile technology platform, Melt&Marble aims to provide innovative solutions for creating harder cheeses and reproducing the flavors of dairy products.
The food and beverage industry has taken note of these trends and advancements in food processing technology and is actively embracing innovation, sustainability, and consumer-driven preferences. Regulations, packaging, marketing, and distribution strategies are adapting to cater to the growing demand for plant-based alternatives that meet the taste and texture expectations of consumers.