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Catering for ‘Flexitarians’ Designing next generation meat-free products

Format: PDF file | Document type: White / Technical Paper

Today’s consumer is increasingly likely to be one of the new wave of flexitarians – non-vegetarians who nevertheless regularly enjoy a meat-free meal. With rising demand for high quality vegetable protein-based products, there’s a growing opportunity for food manufacturers to create meat substitutes that cater for consumer demands as well as stand up to tough processing requirements. 

Yet alongside that trend comes a growing demand for ‘allergen-free’ products – and with many existing meat alternatives containing soy, gluten and egg, recipe designers are faced with a dilemma. METHOCEL™ stabilizers from Dow contain specific solutions to help address that challenge, as internal test results demonstrated within this White Paper explain. 


How food producers can cater to flexitarians

Changes in consumer dietary choices are expanding the market for meat-free products. A growing number of omnivores are cutting back on meat, creating a new class of flexitarians. People in this group want high quality vegetable protein-based products to replace meat in many of their meals. The challenge for food producers is to create meat substitutes that meet these demands while also catering for the overlapping allergen-free market.

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