The Colour and Flavour Solutions: Enhancing Plant-based Appeal
Date : 2025-05-13
Published in Food
Highlights
* The food & beverage industry relies heavily on colour and flavour solutions to enhance product taste and appearance
* In the plant-based sector, such solutions are crucial for products aiming to mimic traditional meat or dairy products
* In the plant-based sector, such solutions are crucial for products aiming to mimic traditional meat or dairy products
Colours
The colour as well as the appearance of foods and beverages are crucial in creating appetising delicacies
Food manufacturers are experimenting with different food colour's to stand out in a crowded marketplace. For example, Heinz's 'Barbiecue' vegan mayonnaise infuses beetroot extract for its pinkish hue and Impossible Foods' 'bleeding' patties make use of soy leghemoglobin protein for a meaty taste and texture.
Consumers are increasingly demanding natural food ingredients, a trend that has led to the evolution of the food colour industry. Labelling regulations worldwide mandate manufacturers to disclose additive information, amid reports of adverse effects such as hyperactivity in children linked to synthetic colour.
Research by FMCG Gurus shows that 73% of European and 75% of North American consumers strongly agree with the statement that "It's important that food as well as drink products don't contain artificial colour's." This is particularly important for plant-based consumers who prefer natural, healthier alternatives.
Flavours
Flavour is crucial for the success of plant-based foods, with 44% of consumers wanting improved taste. Mawele Shamaila, Senior Scientist at Symrise North America, emphasises that consumers desire real, delicious plant-based products without common issues like beany or bitter taste, poor texture, or high costs.
The challenge in the plant protein market is to keep up with the innovation of new ingredients like sunflower, watermelon, canola, and aquafaba.
UK Flavour Association Vice Chair Janis Sinton highlights a preference for naturalness and masking flavour's in the F&B industry. She emphasises that non- natural or artificial flavour's are not deemed 'bad', as they are regulated globally for consumer safety.
Sustainability is a crucial aspect in the plant-based industry, as many vegan consumers prioritise environmental conservation. The flavour's industry faces challenges in sustainable sourcing of raw materials, but businesses are working with local farmers to come up with environmentally-friendly solutions. They are also collaborating with food producers and supermarket chains to use surplus food to ensure sustainable end products.
FMCG Gurus research indicates that 70% of European and 78% of North American consumers are enthusiastic about trying new and exotic flavour's in food / beverage products.
Kalsec, a leading global producer of natural spice and herb flavour extracts plans to launch a new line of natural savoury flavour's in 2025. The new products cater to plant-based consumers who seek unique, delicious tastes that don't mimic animal flavour's, emphasising the importance of authenticity in such products.
The colour's and flavour's industries are forecast to experience unlimited growth opportunities, with custom creations plus flavour's driving innovation and bringing culinary renditions to the grocery shelf
