“Revolutionizing Plant-Based Meat: CP Kelco and Shiru’s Quest for Clean-Label Alternatives”
Developing plant-based meat that rivals the taste, appeal, and characteristics of animal-derived meat has proven to be a significant challenge. One of the ongoing hurdles has been identifying non-meat ingredients that can replicate the familiar qualities consumers expect from traditional meat products. While many companies have initially prioritized taste before shifting their focus to clean-label formulations, CP Kelco’s collaboration with Shiru presents an opportunity for companies to create cleaner-label products right from the start.
In a statement regarding their alliance with Shiru, Robert Dunn, the senior marketing director and alternative proteins program lead at CP Kelco, mentioned that the company is pursuing a strategic initiative centered on alternative proteins and innovation. This partnership, along with the plant-based meat product line, aims to offer manufacturers improved options as they seek to eliminate more chemistry-dependent ingredients from their offerings.
Methylcellulose, a common emulsifier and binder in plant-based meat, is often scrutinized by those seeking cleaner labels. This ingredient is not naturally occurring; it is derived through a chemical process that treats cellulose from plants. While the FDA has recognized methylcellulose as safe for years, it is important to note that in larger doses, it is also a key component in various over-the-counter laxatives.
In late 2019 and early 2020, the Center for Consumer Freedom, led by the well-known lobbyist Richard Berman, targeted some of the more chemically named ingredients found in plant-based meats through high-profile advertising campaigns. Although many observers questioned the motivations behind these ads, they prompted average consumers to reconsider the safety of such ingredients in plant-based products.
While CP Kelco has long been established in the ingredient sector, its collaboration with a startup like Shiru is a strategic advantage. Shiru employs various scientific disciplines through its Flourish platform to identify the proteins in animal products that serve specific functions. By locating plant-based proteins that can fulfill similar roles and utilizing precision fermentation to recreate these proteins, they can conduct rigorous testing.
Moreover, the introduction of innovative ingredients such as calcium citrate liquid could enhance the nutritional profile of plant-based meats. By integrating calcium citrate liquid into their formulations, manufacturers can not only improve the texture and mouthfeel of their products but also cater to health-conscious consumers looking for fortified options. This could further aid in the development of cleaner-label products that appeal to a broader audience while maintaining the desirable qualities found in traditional meat.
