Meat, Poultry & Fish

Slicing the steak in the application kitchen, Allentown, USA

The finest cuts

Global meat consumption has doubled over the last 20 years and market analysts expect it to double again by the year 2050. Dynamic food innovations, the consumers’ demand for clean label products, changing living conditions and the rise of meat free alternatives will alter the meat, poultry and fish markets of the future. To stay on top of the competition, the industry has to keep up with trends and our Food & Nutrition team is the perfect partner to achieve these goals.

Free-from claims and the clean label revolution are significant trends in the meat, poultry and seafood market. Many consumers check the packaging of a product for added-value attributes like organic, raised without antibiotics, minimally processed or free from nitrites and allergens. But each ingredient is significant to enhance shelf life, sliceability, flavor, succulency, texture and the appealing look of a product. To keep all of these essential attributes and to reformulate the recipe to meet the trends is a challenging task, which our experts are here to help you achieve.

Closeup of vegetarian plant based burgers with aragula and broccoli patty, sliced radish, tomato and cucumber. Fresh vegan meal for veggie restaurant menu. Sesame bun on top of meatless snack GettyImages-1365808785.jpg

Non-vegetarians join plant-based trend

According to market researchers, the amount of meatless product launches has risen by 29.5% within one year, but the number of vegetarians remained stable. Flexitarianism is the magic word that boosts creativity and innovation in the industry and increases the demand. It is a gigantic trend that many non-vegetarians welcome with meat substitutes or hybrids to complete their diet. The success comes with the addition of meat-like qualities to substitutes. Plant based seafood, burger patties or meatless chicken are reformulated by food experts to resemble the model in terms of juicy texture, appealing color and bold taste.

The meat, poultry and seafood segment offers many starting points for innovative solutions and flavor experiments. To satisfy the consumers’ desire for a clean label, formulations must be reinvented over and over due to specific regulations that vary from one country to another. Since vegetarian and vegan products are largely manufactured by the meat industry there is a vast area to explore. For whatever challenge you have, our Food & Nutrition team partners with the best suppliers and offers the broadest ingredient portfolio in the industry.

We are witnessing a natural evolution in the category of plant-based meats. What was considered a most novel innovation just five years ago is quickly becoming a commodity. Consumer’s expectations are now next level. They want to have sustainable plant-based products that are made with more wholesome and real food ingredients, without chemical preservatives, with better sensory profiles, and at cost parity to the reference products. The exceptional technical knowhow of our applications team, and a product portfolio to match, allows us to help our customers create the best plant-based products.

Asim Syed
Sr. Director, Innovation & Application Services, Americas

Get in touch

Get in contact with our segment experts to discuss:

  • the newest solutions for meat substitutes
  • how to best extend the shelf-life for processed meat products
  • clean label and natural solutions