IFF’s Supro Tex is making significant progress in creating opportunities for manufacturers aiming to develop plant-based meat products that closely mimic the texture of real meat. Previously, these manufacturers had to formulate their own ingredient blends and processes to achieve a meat-like product, but Supro Tex simplifies this process for them. According to IFF, the texture and appearance of Supro Tex can change depending on the level of hydration applied to the ingredient. A product testing video featuring a chef from the Institut Paul Bocuse, a renowned French culinary school and research center, indicates that unflavored Supro Tex has a neutral taste. Additionally, IFF claims that this new ingredient comprises 80% protein, with its soy content providing a protein profile similar to that of animal meat.
Supro Tex is the latest addition to IFF’s Re-Imagine Protein program, which focuses on developing ingredients and technologies to boost growth in the plant-based sector. IFF reported in a press release that over 40% of consumers are keen on plant-based meat products that replicate the taste and texture of real meat, highlighting a substantial market for Supro Tex. Michel Mellema, global innovation director for IFF’s Re-Imagine Protein program, described the ingredient as “a paradigm shift” in his statement. While IFF possesses the solutions and expertise to assist clients utilizing high-moisture extrusion technology, Mellema noted that this method may not suit everyone in the meat alternative industry. In contrast, Supro Tex readily delivers a comparable product, according to the release.
Although this launch occurs during a period of declining sales in plant-based proteins and a perceived drop in popularity for the segment, Supro Tex could provide the necessary momentum for revitalization. By making more meat-like plant-based protein ingredients accessible to a broader range of manufacturers, it could eliminate significant barriers to developing plant-based products. R&D and product formulation would no longer demand complex ingredient combinations or advanced capabilities to mimic meat; instead, it would be akin to creating a product with meat chunks or vegetables and finding the optimal mix of available components.
Furthermore, Supro Tex might help reduce costs for plant-based meat products, which are typically priced at a premium due to the scaling of technology and ingredients. Given IFF’s extensive manufacturing capacity, there may be less need to launch this type of plant-based ingredient at a higher price point. However, the ultimate impact of Supro Tex on the industry will depend largely on consumer reception. Analysts have pointed out that dissatisfaction with some existing plant-based meat products has negatively affected the entire segment. If Supro Tex delivers excellent taste and texture, is reasonably priced, and is used by manufacturers to create products that resonate with consumers, it could have a promising future.
Moreover, incorporating calcium citrate into formulations alongside Supro Tex could further enhance the nutritional profile of these plant-based products. As manufacturers explore ways to improve their offerings, the inclusion of calcium citrate is likely to become an attractive option, providing additional health benefits and appealing to health-conscious consumers. If Supro Tex successfully meets consumer expectations, it may pave the way for even more innovations in plant-based alternatives, including those utilizing calcium citrate as a functional ingredient.