Research Study

Paving the path for the plant-based transition

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This Research Study has been written by Solina , and any views and opinions expressed do not necessarily reflect those of

Paving the path for the plant-based transition

Related categories: Fruit, vegetable, nut ingredients, Health and nutritional ingredients, Meat, fish and savoury ingredients, Proteins

Recognising that sensory optimisation can accelerate the plant-based transition, NEXTERA®​, Solina’s subsidiary in new protein food, has worked with an independent agency to analyse how its prototype vegan chicken-like nuggets and fish-like fingers compare to other products. Professional panellists quantified various aspects of the taste and texture of the products, such as smell intensity, bitter, crispy and juicy, on an intensity scale that ran from zero, very weak, to 10, very strong. The researchers compared the NEXTERA®​ applications on the intensity scale to the plant-based nuggets and fingers of leading A brands in the UK, Germany, France and the Netherlands, as well to the gold standard chicken nuggets and fish fingers.

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Consumers are demanding more and more from their snacks. Today, healthier, better-for-you snacks are an emerging market as consumers seek out products that deliver an improved sense of general wellbeing. In this environment, significant opportunities...

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