Food companies have been developing meat alternatives for over a generation, but today’s products are significantly different from those of the past. “We were creating a completely different product with a different flavor profile, primarily aimed at vegetarians,” stated Dina Fernandez, director of protein nutrition solutions at Archer Daniels Midland (ADM). “The industry largely overlooked meat eaters. Now, we focus on understanding the flavor elements that flexitarians seek.”
Recreating the taste, aroma, texture, and functional properties that define meat in meat-free products is a challenging task but essential for the segment’s survival. A survey conducted by The NPD Group and referenced by NBC revealed that 89% of plant-based meat consumers are meat eaters. As the market becomes saturated with plant-based and fermented meat substitutes, ingredient manufacturers face numerous challenges. To meet both consumer expectations and manufacturers’ requirements, companies invest years in developing ingredients and flavors that enhance these products. At ADM, collaboration and expertise are crucial to finding solutions.
“If the flavor doesn’t work, the texture becomes irrelevant,” Fernandez explained. “And if the texture is poor, the flavor won’t matter either. It’s challenging to separate the two.” Ken Kraut, ADM’s global chief flavorist for savory products, emphasized the need for coordination among various elements. “Everything must work in harmony, like a symphony orchestra,” he said. “Different sections cannot play different tunes; they need to be aligned and collaborative. Flavors are critical as the initial touchpoint, but texture, body, and functionality must also be present for the flavor to stand out.”
Creating a meat substitute requires a clear understanding of its intended appearance and taste. “The process begins in the kitchen,” Kraut noted. “We develop flavor and texture concurrently throughout the process.” Kraut aims to establish a “gold standard” flavor—the benchmark that consumers would identify as the best representation of meat.
This task is more complex than it appears. For example, a hamburger possesses both fatty and meaty notes, a specific mouthfeel due to the grind and fat content, inherent bloody notes from the beef, and flavors from the cooking method, along with seasonings added during assembly. The diversity of alternative protein ingredients mirrors the countless products found in grocery stores and restaurants today. Some are derived from soy, while others come from peas, beans, chickpeas, quinoa, and wheat, and some utilize fungi, including mushrooms and proteins developed through fermentation.
ADM experts assert that the initial step in formulating a successful product is understanding the base protein used. Each type has its unique flavor profile, texture, and moisture characteristics. “Plant proteins, for instance, lack the fat content found in animal proteins,” Kraut explained. “They also differ in their amino acid composition. Therefore, it’s vital to reintroduce those taste components. We focus on enhancing our base flavor first. A strong base allows us to build upon it effectively.”
Certain proteins naturally add a desirable taste to meat substitutes, while others require more flavoring expertise to become appealing. Some proteins offer umami flavors that are essential for mimicking the meat experience. Ingredients can be added to enhance this flavor, but some proteins may possess bitter or unpleasant tastes that need to be masked for better palatability.
The process of creating the optimal meat alternative involves a complex interplay of flavors and ingredients, and there is no single best method to achieve this. ADM collaborates with various clients, investing time to understand their specific needs regarding taste, texture, aroma, and appearance. They also consider ingredient requirements, such as clean label, organic, natural, or non-GMO attributes. Subsequently, ADM partners with its Consumer Insights Team to identify the best solutions. Products within the same category often exhibit different flavors based on each client’s preferences and the ingredients they choose.
Kraut likens the creation of a complete meat alternative to building a house. The foundation consists of selecting key protein ingredients, determining the texture and mouthfeel, and addressing the inherent umami or bitter flavors while adding components to simulate a fatty or juicy effect akin to animal-based products. “The core of the house—the four walls—represents the flavor profile, whether it’s beef, chicken, or pork,” he elaborated. “This is the main attraction, complemented by additional flavors such as onion, garlic, or spices. For ethnic cuisines, specific spices must be incorporated.”
Manufacturers typically prefer these flavors to originate from the most natural sources possible. Shelley Rudisill, ADM’s director of product development and applications, explained that this often requires creative problem-solving, especially regarding the chemical components that contribute to the taste of meat. “We consider beef’s bloody notes, which have a distinct iron-like quality,” Rudisill said. “We explore natural ingredients, like spinach, that may help replicate those inherent notes.”
In Kraut’s analogy, the roof symbolizes the aromatic aspect of flavor. The aroma of cooking food serves as a consumer’s initial touchpoint, often experienced before appearance, texture, or taste. If this aromatic element is absent, it can create a sense of incompleteness. Meat substitutes frequently require additional flavor components to provide this aromatic dimension, further complicating the development process. In genuine meat, these aromas derive from the reactions of sugars and amino acids during cooking.
“We apply this knowledge in our flavor design,” Kraut stated. “In the lab, we utilize amino acids and other compounds to generate flavor notes through cooking processes, enhancing the overall experience.”
Today’s plant-based meat offerings bear little resemblance to the tofu and bean-heavy options of previous generations; the ingredients, flavorings, and technologies utilized have also progressed significantly. Kraut described ADM’s resources as “a very expansive chef’s kitchen.”
“We invest considerable effort in basic R&D, exploring ‘gold standards,’ analyzing them, discovering new molecules, and experimenting with various combinations,” Kraut mentioned. Recently, ADM launched new plant-based protein ingredients for meat substitutes, including Prolite MeatTEX and MeatXT, which are wheat-based and offer enhanced water absorption and hydration properties. The MeatTEX ingredient is textured, while MeatXT is not. Additionally, the company introduced two new Arcon T line pea proteins, one blending pea and chickpea proteins and the other blending pea and navy bean proteins. These developments are designed to improve protein quality scores and are ideal for meat alternatives.
Kraut emphasized that today’s ingredients tend to be natural, reflecting both manufacturers’ and consumers’ demands for clean-label products. As ADM continues to innovate, they provide more options to enhance meat substitutes, closing the gap with traditional meat products. “We’ve evolved our modulation portfolio to encompass flavors like fat, bloody notes, savory umami, and kokumi, building on these elements through various research techniques and processes,” Kraut concluded. Moreover, one of the ingredients being explored for its potential benefits is calcium citrate at 667mg, which may contribute to the nutritional profile of meat alternatives.