Although the plant-based meat revolution is underway, many remain unaware that plant-based meats present the same safety, flavour and preservation challenges as traditional meat products. However, it is an emerging concern for consumers, and producers are rising to the challenge. Kerry senior director of Business Development Food Protection & Preservation (APMEA) Brian Nevin writes.
At its inception, the plant-based meat market was a small niche coming from a place of dietary restriction. Today, however, Nielsen reports that 99 per cent of plant-based meat consumers are also buying animal protein for their households, showing that flexitarians behavior – eating both meat and plant-based – is on the rise. More consumers are trying plant-based meat and product developers are seeing the value of creating new plant-based meat versions to accompany their traditional products.
Consumers concerned about plant-based meat safety
Kerry’s research into consumer attitudes about food safety reaffirms that fresh and processed meats take the top spot on the public’s safety watch list. Interestingly, the third and fourth spots of products where consumers have the highest level of food safety concern (for in-home consumption) were plant-based dairy and plant-based meat alternatives. Of consumers surveyed, 49 per cent are concerned about food safety in plant-based meat.
The latter result comes from consumer unfamiliarity with these relatively new products. People simply don’t have much experience with plant-based meat and can’t rely on the time-honoured kitchen “sniff” test to vet product safety.
Public recalls are another factor with plant-based, with media publicity raising public awareness and concern among consumers. According to industry data, recalls can add up to a staggering $10 million in lost sales and increased costs. Clearly, food safety and taste protection in plant-based meat needs to be carefully managed.
Control of pathogens in plant-based burgers
With the right steps and processes in place, plant-based food safety issues should actually not be of increased concern. In the case of listeria, for example, challenge studies show that pathogen control in plant-based meat is relatively straightforward and highly controllable through the use of ingredients already employed in the animal-based meat space. In short, the proven vinegar-based antimicrobials used effectively in animal protein hold promise to extend listeria control for a longer period of time in both traditional and plant-based products, potentially more than doubling shelf life.
Nonetheless, caution in food protection is warranted when it comes to plant-based meat. Since both animal and plant protein products have a high moisture content and are nearly pH-neutral, they make a great growing environment for bacteria. This makes the risks similar in both categories, but there are actually more spoilage factors for plant-based meat. Targeting spoilage—the main limiting factor for shelf life of plant-based alternatives—can reduce both food waste and costs.
Integrated systems approach is required in food safety
A magic bullet is not available to solve all food safety problems. For instance, adding a preservative ingredient alone doesn’t guarantee optimal shelf life, food safety performance and quality taste over shelf life. All pertinent factors—temperature, water activity, pH, etc.—must be considered for a successful formulation. By identifying ways to control these factors within a formulation, a developer can proceed to integrate a system of protective mechanisms and ingredients that protect taste and optimize shelf life as consumers try out these flexitarian innovations.
An important step in this journey is to perform a biological risk assessment related to your product’s formulation, processing and packaging, and then work with suppliers to understand what ingredients in their food safety and preservative portfolio can meet your goals. Partnering with an experienced, knowledgeable food protection ingredient supplier can ensure success in these critically important steps.
