The global vegan flavor market is anticipated to reach $11,078.2 million in 2024, and it is expected to exhibit steady growth with a CAGR of 5.2% until 2034, according to a recent report from Fact.MRa. Projections suggest that the market will reach a valuation of $18,324.3 million by 2034.
Key drivers of this growth include the heightened awareness of the health advantages associated with plant-based diets, as consumers perceive vegan flavors as healthier alternatives.
In the 2024 Leaders & Newsmakers issueb, Jose Manuel Mateos, general manager, Scentium shared, "Technical challenges like improving the functionality and processability of butter, as well as mimicking its smell, taste, and mouthfeel, have been dealt with successfully. Today, a new generation of plant-based foods, such as meat and fish alternatives, is striving to improve its bite, texture, appearance, and consumer acceptance. As many studies reveal, perfecting taste and aroma is key to these products' success and consolidation."
P&F+ compiled a list of the recent headlines dedicated to the partnerships and ingredient technology launches within the plant-based market segment.
ahttps://www.factmr.com/report/vegan-flavor-market
bhttps://perfumerflavorist.texterity.com/perfumerflavorist/library/document/july_2024
Ingredient Technology
In April 2024, Mane announced its mission to meet consumers’ sensory expectations and versatile use of plant-based cheese alternatives with the development of additional flavor profiles based on popular types of cheese.
The comprehensive range created by Mane's R&D team is said to include mozzarella, Emmental, cheddar, gouda, blue cheese, goat cheese, raclette cheese, Italian cheese and Greek cheese, as well as cream cheese and melted cheese profiles.
This year Mane announced its mission to meet consumers’ sensory expectations and versatile use of plant-based cheese alternatives with the development of additional flavor profiles based on popular types of cheese.Adobe Stock
Mouthfeel
In terms of mouthfeel in plant-based applications among others, T. Hasegawa created EmulsiTRACTc a proprietary fat mimetic technology that is designed to create a thick, creamy sensation by combining edible fats and oils with components that enhance other flavors.
T. Hasegawa Co. Ltd. president and COO, Takao Umino, alongside T. Hasegawa USA, Inc., chief executive officer, Tom Damiano shared in the 2024 Leaders & Newsmakers issue, "This technology has a particle size close to traditional dairy milk, which provides functionality, thickness and richness to product lines where milk fat or fat replacers are often sought after to create a better-augmented texture. A significant feature of EmulsiTRACT is that this unique natural flavor modifier can limit the dependency on palm oil and other edible oils where supply chain challenges are still a concern. EmulsiTRACT is also very effective in the development of plant-based protein products – a category that has continued to grow each year. EmulsiTRACT is a versatile technology with a wide range of applications across many categories such as dairy, sauces/dressings, beverages, savory, alternative protein/dairy, baked goods and more."
ADM's TasteSparkd flavor modulation technology is also designed to pinpoint taste challenges. In the Leaders & Newsmakers issue, Marie Wright president of Creation, Design and Development and chief global flavorist, ADM explained, "Through the introduction of our proprietary solutions and technologies, including our TasteSpark flavor modulation technology, we play a pivotal role in optimizing taste challenges from functional applications. This includes supporting low- and no-sugar offerings by building back mouthfeel and texture. We also leverage this technology to mask off-notes in high-protein and high-fiber applications. We use this technology in combination with our wide range of naturally derived flavors to bring intrigue, freshness in taste, authenticity, decadence and delight to foods that meet the needs of every consumer, from better-for-you beverages to plant-based dairy and meat, condiments, baked goods and confectionery."
cEmulsiTRACT is a trademark of T. Hasegawa
dTasteSpark is a trademark of ADM
Partnerships
In March 2024, Agrumaria Reggina partnered with Policom, an innovator in plant-based product development, for the launch of Nutrition Venture. The collaboration is designed to introduce a "groundbreaking range of plant-based products from nuts" to meet the growing demand for sustainable and nutritious food and beverage options including plant-based pastes, all-in-one compounds and ingredients.
Through this initiative, Agrumaria Reggina will distribute Policom's B2B portfolio, geared toward producers with ingredients and solutions that facilitate the creation of effective plant-based applications.
While not technically a partnership, ADM's acquisition of Revela Foods, a Wisconsin-based flavor developer and manufacturer with a strong focus on cheese and dairy flavor tonalities, is designed to open a range of innovative possibilities to advance flavor capabilities in dairy, plant-based alternative dairy and savory product development.
Looking Ahead
As the plant-based segment continues to evolve, we're sure to see more solutions make their way to the market to address mouthfeel and off-notes yet to be addressed. Consumers are looking for healthy alternatives without compromise, and the flavor industry is working tirelessly to deliver.
