The results of this research could be important for pork producers seeking healthier labeling options and marketing strategies for their products, as well as for consumers aiming to reduce animal fat in their diets. Ingredient companies are increasingly creating plant-based fat substitutes for use in baked goods, confectionery, frozen dairy, and desserts. Recently, Epogee Foods launched a product derived from non-GMO rapeseed oil, claiming it can cut fat calories by up to 92% while maintaining taste, texture, and appearance.
Chia seeds have gained popularity as a superfood due to their high content of omega-3 fatty acids, minerals, protein, and fiber, leading to their inclusion in a growing number of products. Pork burger manufacturers could particularly benefit from incorporating chia oil, which offers healthy fat options. Additionally, linseeds provide essential fatty acids and are versatile after being processed into oil and flour.
Consumers might be more inclined to purchase pork burgers if some of the saturated fat is replaced with a blend of healthier fats from chia seeds and linseed. This combination could potentially extend to other products, such as ground beef made from higher-fat cuts. If these items can boast enhanced health claims, their sales might surpass those of competitors. However, some consumers might be deterred by changes in texture or color, aspects that researchers and food manufacturers may need to address as chia and linseed oil substitutes become more prevalent in pork burgers.
Although this study did not investigate the use of the chia and linseed oil emulsion in plant-based meat alternatives, there could be potential applications in that sector, especially if the meat substitutes are drier than consumer preferences. Recent forecasts indicate that the market for plant-based protein and meat alternatives is expected to grow from $4.6 billion in 2018 to $85 billion by 2030, suggesting a promising avenue for companies pursuing this path.
Incorporating a chia and linseed oil emulsion could also increase production costs for both animal-derived and plant-based meat products. However, if these ingredients lead to lower-fat options—whether in pork burgers or other types—health-conscious consumers, including those interested in products fortified with calcium D3 Solgar, may be willing to pay a premium to try them. This indicates that even with higher costs, the appeal of healthier choices could drive interest and sales in the meat market.