A decade after the plant-based burger boom of the mid-2010s, flavorists and food scientists are returning to the bun as a source of inspiration. They’re expanding their focus from straightforward alt-meat mimicry to now include more protein content
Ken Kraut, vice president, global savory flavor creation and chief flavorist, ADMCourtesy of ADM
These blended proteins can help consumers explore protein diversity without dramatically changing their dietary habits – and many are already open to the idea. Globally, 68% of consumers are interested in trying blended or hybrid foods and beverages1. The top-ranked blended meat categories consumers gravitate toward are chicken, beef, pork and seafood2. However, for blended protein products to really take off with consumers, meat flavor profiles need to be equivalent – or better – than expected. This is where savory flavors and solutions come into play.
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A decade after the plant-based burger boom of the mid-2010s, flavorists and food scientists are returning to the bun as a source of inspiration. They’re expanding their focus from straightforward alt-meat mimicry to now include more protein contentKen Kraut, vice president, global savory flavor creation and chief flavorist, ADMCourtesy of ADM
These blended proteins can help consumers explore protein diversity without dramatically changing their dietary habits – and many are already open to the idea. Globally, 68% of consumers are interested in trying blended or hybrid foods and beverages1. The top-ranked blended meat categories consumers gravitate toward are chicken, beef, pork and seafood2. However, for blended protein products to really take off with consumers, meat flavor profiles need to be equivalent – or better – than expected. This is where savory flavors and solutions come into play.
Creating Multi-Sensorial Experiences
As consumers continue to enjoy flexitarian lifestyles, whether they’re actively trying to eat more plant-based foods or are taking a more carefree and curious approach, there is significant opportunity to bring blended protein products to market. Authenticity is key to success – consumers desire the same taste and sensory experience they would get from conventional proteins. Moreover, consumer expectations of blended formats are even higher when the meat alternative product is more readily available, like nuggets, hot dogs and burgers, whereas they might be less critical when comparing emerging formats like seafood alternatives.
With every blended protein patty, fillet and cutlet, brands are challenged to recreate the flavors, aromas, bite and chew that will elevate a finished product to rival its traditional counterpart, the “gold standard.” Delivering an extraordinary flavor experience requires a multidimensional culinary approach and a keen understanding of food science. Flavorists employ reaction chemistry along with a strong command of key materials to replicate the taste and aroma of “true to kitchen” flavor profiles.
For example, the hallmarks of a hamburger are the fattiness, the juiciness, the salty, umami and meaty notes. In a blended protein burger, the foundation lies in replicating savory umami flavor and lubricity in mouthfeel. Culinary techniques and ingredients add complexity, including the grilled meat notes and aromatic top notes of onion and garlic.
Another critical step is to evaluate the base proteins to determine if there are any off-notes, dryness or texture differences in the formulation that need to be adjusted to match the gold standard. Working with blended proteins (including plant- and animal-derived proteins) has the advantage of animal fat and/or protein already in the mix, providing formulators with a clearer target for how the added plant-based proteins should perform. Flavor modulation and masking technology help eliminate off-notes, improve mouthfeel and amplify umami flavor. Ultimately, formulation is a balancing act: enhancing the best aspects of each protein while minimizing any undesirable elements. Notably, consumers prefer a higher meat-to-plant ratio in blends, with the optimal balance around 60/402.
Blends celebrate the inclusion of plant-based ingredients, proudly proclaiming their nutrition and protein diversity.bit24 at Adobe Stock
Clean Ingredient Considerations
Blends celebrate the inclusion of plant-based ingredients, proudly proclaiming their nutrition and protein diversity. This is a win for the 66% of global consumers who say they’re looking to increase their protein intake1. However, when shoppers are scanning nutrition and ingredient labels, they’re also checking for better-for-you and “clean label” cues like low sodium, recognizable ingredients, high fiber, “closer to nature” ingredients, less fat and fewer calories.
Developing a successful blended protein product takes a two-pronged approach. First and foremost, keep the formulation simple, focusing on the ingredients that will support the desired texture. Secondly, it’s important for product developers to understand the key attributes of a specific category or format. A formulation differs depending on the base format, the intended claims and the regulatory framework surrounding the finished product.
Consider a ready-to-eat breakfast patty. Starting with clean tasting, highly functional pea protein, product developers will also benefit from pea’s neutral color and no mandatory allergen labeling requirements. Salt modulation technology, which potentially could be labeled as a natural flavor, helps rebalance the taste profile of a lower sodium patty while also masking any off-notes from the high protein content. Pork-type flavor and a bespoke breakfast sausage seasoning round out this feel-good option, which can be customized to meet K-12 child nutrition crediting guidelines or support adult wellness needs.
Soy is also an excellent option for plant-based formulation – either as a standalone protein source or for blended protein products. It’s one of the few non-animal proteins that contain all nine essential amino acids necessary for human nutrition, with a Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of 1. Plus, soy’s wide-ranging functionality across applications keeps it in formulators’ top spot for plant proteins within global alternative protein product launches. Breaded chicken nuggets with the addition of high-quality soy protein, navy bean grits and white quinoa – two good sources of dietary fiber – create a tasty, balanced and satisfying meal for children and their parents.
Emerging Formats and Global Influences
While authenticity is essential to the tastes and textures of blended proteins, consumers are open to new formats and sensory experiences. In the U.S., consumers who are most engaged with plant-based meat alternatives are seeking products that deliver “dynamic sensory experiences” while incorporating bold, global flavors, and meat and flavor cues such as juicy, succulent and spicy3.
Delis, meat markets and foodservice continue to innovate with culinary-forward, premium recipes that advance blended proteins toward mainstream appeal. Imagine boneless soy-plus-chicken wings seasoned with an aromatic, East African-berbere spice blend and baked until crispy, bringing a perfect balance of spicy, smoky, slightly sweet and complex heat to a classic favorite. Another twist on the traditional is plant-forward crab Rangoon, crafted to deliver authentic taste and texture and paired with vibrant sweet chili sauce.
Interestingly, certain meat formats from various geographies and cultural traditions already lend well to the inclusion of plant proteins and ingredients, like sausage, gyros, doner kebab, shawarma, as well as the rise of Levantine and other Middle Eastern cuisines. These types of products are often and even traditionally made with plant-based inclusions, such as beans, pulses, grains, seeds and vegetables. For instance, gyro meat can contain up to 12% soy protein and maintain a standard of identity regulated by the USDA. Meatballs also have up to 12% permissible level of inclusion for plant protein. Such products could provide a transitional opportunity to help consumers successfully bridge the gap to more exploratory tastes.
Another twist on the traditional is plant-forward crab Rangoon, crafted to deliver authentic taste and texture and paired with vibrant sweet chili sauce.KAMAPAN at Adobe Stock
The Best of Both Worlds
Today’s consumers are seeking optimized nutrition and outstanding sensorial experiences – without the expectation of significantly changing their lifestyles. Advances in ingredient diversity and quality, formulation expertise and next-generation technologies have enabled the merging of plant-plus-animal protein sources that leverage the best of both.
This new era of protein blends meets every rising consumer demand – protein and ingredient diversity, higher protein content and nutrient-density, elevated taste and texture – and they can do so better than current 100% meat or 100% plant-based selections in the marketplace.
Although this might seem like an opportunity for premium positioning, promoting holistic value is important to today’s consumers. Given their novelty in the market, products made with protein blends should be priced to encourage trial (just like the approach for any new product launch in the food and beverage space). Positive experiences will inspire repeat purchases.
Finding a partner with the expertise and experience in both alternative proteins and savory flavor solutions, guided by consumer and market insights, can help brands create blended proteins that deliver authentic culinary flavor experiences.
References
1ADM Outside Voice℠, Global Lifestyle Survey, 2025
2ADM Outside Voice℠, The Future of Blends, Global Consumer Insights Report, 2024
3ADM Outside Voice℠, Savory Flavors: Insights and Solutions for Authentic-Tasting Alternative Proteins, 2024
