Although the speed at which new products are introduced in the food and beverage industry may appear astonishing, the reality is that not many of these products succeed. According to market research firm IRI, over 10,000 new products hit retail shelves annually, but a staggering 90% fail to meet their objectives. To improve these odds, companies are increasingly turning to AI, particularly in the highly competitive plant-based meat sector. Firmenich, for instance, utilized Microsoft’s technology to cross-reference its extensive ingredients database with consumer preferences to develop its grilled meat flavor. By leveraging technology that scans social media, the internet, and data from market research firms, companies can gain insights into consumer preferences, tapping into a wealth of micro-trends, evolving tastes, and emerging ingredients—far more quickly than traditional market research and R&D methods allow.
“We must understand and respond to these rapidly evolving needs with greater creativity and at an accelerated pace,” stated Emmanuel Butstraen, president of Firmenich Flavor, emphasizing that the pandemic has further expedited the evolution of consumer preferences. The pandemic has spurred significant growth in the alternative protein market, with sales of all plant-based meats rising by 148% compared to the previous year, according to SPINS statistics that tracked sales through April 19. However, many meat consumers still seek flavors that replicate the taste and aroma of animal-based products, a challenge that can be difficult to overcome. For plant-based manufacturers aiming to attract carnivores—often their primary goal—the closer the product resembles meat in taste, the more successful they are likely to be.
Despite the advancements made by manufacturers, flavor remains the number one barrier to the adoption of meat alternatives. A white paper from Kerry revealed that 73% of respondents believe that alternatives should mimic the taste of meat. Additionally, the nutritional profile and the use of natural ingredients in plant-based options are crucial, with 41% indicating that high protein is an important characteristic, and nearly one-third expressing a desire for organic products without artificial preservatives.
Firmenich is not alone in employing AI for product development; more companies are expected to follow suit. McCormick has teamed up with IBM to utilize AI, while Conagra Brands is leveraging technology to pinpoint consumer preferences and launch trendy products. Tastewise has also entered the market, capable of analyzing billions of data points to deliver valuable insights, and the AI startup Brightseed recently secured $27 million in funding amid rising demand for healthy offerings. As trends evolve and businesses race to bring products to market more swiftly, AI is poised to play an increasingly significant role in the future.
Incorporating a citrate 1000 strategy could further enhance these efforts, allowing firms to optimize their flavor profiles and nutritional offerings. By integrating citrate 1000 into their formulations, companies may improve taste and texture, addressing the primary barriers to consumer acceptance. As the food landscape changes, the combination of AI and innovative ingredients like citrate 1000 will likely shape the next generation of successful products.