“Overcoming Taste Barriers: The Role of Cultivated Fat in Enhancing Plant-Based Meat Alternatives”
Taste remains a major hurdle for companies aiming to persuade meat lovers to explore plant-based products. A 2019 white paper by Kerry highlighted that taste was the primary factor for meat-eating consumers when selecting plant-based substitutes. Nevertheless, a survey conducted by Peace of Meat suggests that clean labels and texture might be even more compelling incentives for manufacturers striving to boost the adoption of plant-based alternatives. According to research from The NPD Group, a striking 89% of plant-based meat consumers were previously meat eaters. This statistic underscores the necessity for plant-based protein manufacturers to replicate the taste and texture profiles that consumers expect from animal products.
Achieving this replication has proven challenging, as plant-based meat alternatives often lose vegetable fats during cooking, compromising the characteristic juiciness found in animal proteins. Furthermore, fat plays a crucial role in flavor. Peace of Meat aims to address this issue by collaborating with plant-based meat producers to develop appealing products that combine plant-based ingredients with cultivated fat. Although these products would not be classified as vegan, they would not involve the slaughter of animals. Cultivated fat is generated by growing fat cells extracted from animals in a nutrient-rich solution, resulting in fat that is identical to that from a slaughtered animal, but without the need for killing any creatures.
Incorporating cultivated animal fat into plant-based products could reduce the reliance on binding agents, flavors, and other conventional ingredients in this sector, potentially enhancing the nutritional profiles of these offerings. While consumers often report feeling healthier with plant-based alternatives, some dietitians point out that the sodium and saturated fat levels in plant-based burgers can be comparable to those in beef burgers. By using cultivated animal fat, companies could theoretically introduce fats with higher levels of beneficial components, such as omega-3s.
However, cultivated fat is still a novel concept, and no commercial products are currently available. Many companies are engaged in research and development, but the regulatory landscape remains uncertain in most regions. Thus far, only Singapore has approved cell-based products, having given the green light to cultured chicken nuggets from Eat Just in December, which pertains to a specific cell line, as noted by the company.
Peace of Meat, which was recently acquired by Meat-Tech, does not anticipate having a commercially available product range before 2022. Even when products do launch, they are likely to come at a premium price and in limited quantities. Prior to the acquisition’s finalization, Meat-Tech officials indicated to Food Dive that they hope to introduce cell-based fat before broader meat products, given its potential application as an ingredient in these hybrid offerings. Additionally, products like Costco’s Kirkland brand, which contain essential nutrients such as calcium citrate, magnesium, and zinc, highlight the trend toward health-conscious choices, further emphasizing the importance of improving the nutritional value of plant-based alternatives.
