The plant-based food market is expanding rapidly, bringing more innovative options to the table. One area that has seen a surge in growth is the plant-based bacon category. According to Future Market Insights, the vegan bacon market is projected to grow at an impressive CAGR of 6.6% from 2022 to 2023.
To excel in this space, Unilever asserts that plant-based bacon must meet high expectations. In their words, “The perfect rasher should deliver not only a balanced hit of smoky, salty flavours but also a crispy texture that is neither dry nor chewy.”
The Vegetarian Butcher, owned by Unilever, has already created a NoBacon bacon alternative. However, the company is committed to improving the product’s texture, appearance, and cooking behaviour to more closely resemble traditional bacon.
One key area of improvement is addressing the poor textural attributes common in plant-based products, often described as “chewy” or “dry”. To remedy this issue, The Vegetarian Butcher is incorporating advanced fat tissue technology made from a “careful combination” of plant-based ingredients into the NoBacon 2.0.
The original NoBacon did not release oils during cooking as traditional bacon does, requiring additional fats to achieve the desired texture. However, The Vegetarian Butcher claims the new NoBacon 2.0 features technology that can release fat droplets, increasing the fat release to 20 times that of previous versions. This development allows the plant-based NoBacon to be fried without any additional fat, resulting in a “crispy rasher” and an “appetising smell.”
NoBacon 2.0 has also been engineered to react to heat much like traditional animal-based meat. The new fat tissue technology causes the rashers’ “fat” to become translucent during cooking, just like traditional bacon. Currently, NoBacon 2.0 is only available in the Netherlands.
As plant-based bacon continues to make strides in the market, advancements in technology could provide an opportunity to stand out. The Vegetarian Butcher’s use of innovative fat tissue technology demonstrates a commitment to improving product quality, texture, and flavour while delivering a unique product that can rival traditional bacon.
