Navigating Plant-based Product Formulation

Digging into the nuances of product formulation to meet consumer demand for taste, with a focus on frozen dessert.
Digging into the nuances of product formulation to meet consumer demand for taste, with a focus on frozen dessert.

As consumers continue to take a holistic approach to their well-being, they look for solutions that are all-encompassing rather than focusing on one specific health issue. Plant-based frozen desserts with functional and better-for-you claims continue to trend because people want those aspects across all their food categories.

While overall plant-based product launches have increased year-over-year (YoY) by 5%a, and plant-based frozen desserts exceeding that trend line at 13%b, it can be challenging to incorporate “better-for-you” ingredients while still delivering great taste. That can present a significant problem because while consumers are taking health and wellness into account when they buy frozen desserts, they are not willing to sacrifice adventurous flavors or engaging inclusions and textures. In fact, 64%c of consumers would pass on a frozen treat altogether if it did not meet their taste expectations.

Flavor and texture remain the key drivers for frozen dessert purchases. How do you make a plant-based frozen dessert taste as rich, creamy, flavorful and textured as traditional ice cream? Let’s take a closer look into how today’s technologies will leave consumers asking, “What, that’s not ice cream?”

References:

a www.mintel.com/global-new-products-database, North America, Q4 2020 – Q3 2021 over Q4 2019 – Q3 2020

b www.mintel.com/global-new-products-database, North America, Q4 2020 – Q3 2021 over Q4 2019 – Q3 2020

c Sensient Primary Research with Suzy, https://suzy.com

For the full article, please check out the Perfumer & Flavorist+ January 2021 issue.



More in Regulatory & Research