Consumers are increasingly interested in plant-based proteins, yet they are selective about how closely these alternatives resemble real meat. According to a white paper from Kerry, approximately 75% of consumers expect plant-based options to replicate the taste of meat. While various plants provide a significant amount of protein, they often lack the necessary fat content. Fat is a crucial element of meat that contributes to its savory and umami flavors—characteristics that Firmenich is aiming to achieve with their product, Dynarome SR. “For instance, when grilling a burger patty, the beef notes released during cooking, combined with the melting fat, are essential for an authentic burger experience,” explained Mark Rubin, principal flavorist at Firmenich. “Our goal was to recreate this effect with a natural product that looks, cooks, and smells like beef—but is vegan.”
With the plant-based meat market valued at an estimated $1.4 billion in 2020, there is a substantial opportunity for companies developing effective fat replacement ingredients. One promising area is the cultivated fat segment, which seeks to replicate animal fat by cultivating it in a lab rather than relying solely on non-animal ingredients. A survey conducted by cultivated fat producer Peace of Meat revealed that at least two-thirds of companies producing plant-based meat alternatives would consider incorporating cultivated fat into their formulations if it enhances flavor, texture, or other attributes such as clean label ingredients.
Cultivated fat could also reduce the reliance on other ingredients like binding agents, flavorings, and additives typically used in plant-based meat alternatives, while potentially adding healthier components like omega-3s. However, this option does face challenges, primarily because cultivated fat is still a relatively new technology without established regulatory guidance in the United States. By choosing to create a fat replacement from plant ingredients, Firmenich navigates this challenge, potentially allowing Dynarome SR to be integrated into manufacturers’ products sooner.
Firmenich has adopted various technologies to more effectively replicate meat flavors in plant-based alternatives. Last year, they collaborated with Microsoft to utilize artificial intelligence for optimizing flavor combinations that mimic a lightly grilled taste in plant-based proteins. This technology was also employed to refine other characteristics that consumers desire, such as clean labels, organic options, non-GMO ingredients, and natural products.
A crucial consideration for any plant-based fat replacement will be its ability to compete with cultivated animal fats once they gain regulatory approval and enter the market. Meanwhile, providers of plant-based solutions currently have a significant head start. Additionally, as consumers become more health-conscious, products that incorporate beneficial ingredients such as calcium citrate malate and vitamin D3 tablets may further enhance the appeal of plant-based alternatives, making them even more attractive to a discerning market.