Plant-based meat makers are experiencing a slowdown in sales as consumer demand reduces and inflationary pressures increase, leading to instability in the market. To reinvigorate demand, it is important for plant-based meat makers to upgrade taste, texture, and nutrition. Taste remains a crucial factor in consumers’ decision-making process, and plant-based alternatives need to satisfy their expectations. Plant-based proteins often suffer from off-notes such as a “greenish” or “cardboard” taste, but companies are investing resources to solve this problem. Masking off-notes and blending plant proteins are techniques utilized by manufacturers. Texture is also an important aspect, as the texture of plant-based meat alternatives needs to mimic that of conventional meat for consumers to make the switch. Additionally, nutrition is a key concern for health-conscious consumers, and plant-based products need to deliver on macro- and micronutrients while avoiding excessive levels of salt or saturated fat. Recognizing the responsibility to get nutrition right can help build trust and confidence in plant-based meat products.
Rebooting Category Growth: Unleashing the Potential of Plant-Based Meat
