A new analysis carried out in partnership between GFI APAC and NECTAR aims to understand the sensory performance of blended proteins (products containing both plant-based and animal-based proteins) in the Asia-Pacific region.
The results indicate that blended proteins could appeal to consumers who are not interested in fully plant-based meat alternatives. 22% of consumers said they would buy blended products, compared to just 16% for plant-based meat.
Furthermore, a blended chicken mince product was rated more highly than its fully animal-based counterpart in taste tests. Several more blended products came within 0.5 points or less of their conventional animal-based equivalents on a seven-point liking scale; this indicates that with more R&D, blended products have the potential to outperform 100% animal meat.
Blended proteins were 1.8 times more likely to be rated as ‘like very much’ or ‘like’ compared to plant-based meat. The report notes that blended products could deliver some of the benefits of plants while fully plant-based products continue to be developed.
Improvements still required
However, significant flavor improvements are still needed to make blended proteins more appealing. Specifically, advancements are required in the areas of aftertaste, meatiness, savouriness, and saltiness; reductions in off-flavors, beany notes, and blandness are also recommended.
The most popular concept among participants was the use of savory vegetables as the plant-based component of blended proteins. Surprisingly, the appearance of the products was said to need more improvement than the texture.
69% of consumers rated blended proteins as healthier than conventional meat, while just 15% rated them the same. However, most favored animal products when it came to taste, price, and familiarity, indicating that more progress is required in these areas.
The publication of the analysis comes after a previous report released by NECTAR earlier this year found that 74% of US consumers were interested or extremely interested in blended meat products.
“For alternative protein producers, blended proteins have the potential to dramatically expand their market share and add a lucrative new revenue stream to their ledgers,” says the analysis. “Across Asia — where there is a deep culinary history of combining traditional plant and animal proteins through dishes like mapo tofu (tofu with pork mince), doenjang-jjigae (soybean paste stew), and sambal tempeh with anchovies — consumer familiarity with mixed-protein meals suggests a cultural openness to new protein formats.”
