Speciality-Food-Magazine-JanuaryFebruary2025

4 @specialityfood Gary said an ingredient long used in the vegan and plant-based sphere, methylcellulose, is one that’s gradually being taken out of production as better alternatives come to the fore. “It’s perceived to be an unnatural ingredient by consumers,” he said, adding that methylcellulose- free solutions are now helping businesses to achieve a meat-like texture, using more desirable plant proteins, fibres and starches instead. “Importantly, these developments are scalable and compatible with conventional manufacturing equipment, making them particularly attractive for producers looking to expand their plant-based offerings.” Sustainability Delivering vegan and vegetarian eating choices that are better for the planet is absolutely essential, said Constantin. “Consumers are increasingly scrutinising sustainability to decide which ingredients they will accept, prompting manufacturers to look for holistic clean label solutions.” Better nutrition “One enduring trend is the move towards complete protein sources Clean labels rule Ingredion’s senior marketing manager, Constantin Drapatz, said clean labels will lead the way in plant-based and vegan food manufacturing in the next two years, making up 70% of what’s available to consumers, compared to 52% in 2021. “The rise supports consumer preference for transparency and simplicity in ingredients,” he explained. “Our research has also found that 99% of European manufacturers see clean label products as essential to their business strategy, with 87% already incorporating these into their products. This reflects the industry’s commitment to transparency and simplicity in ingredients.” Gary Allison, technical sales Convenience Food at KaTech by Ingredion, added he thinks mycoprotein (protein derived from fungi) will see a rise in popularity as an ingredient shoppers feel they can trust. “Plant proteins are increasingly being utilised not just for their nutritional value but also for their natural gelling properties,” he said. Reformulation Manufacturers are reformulating products to ‘clean up their act’. 5 vegan and vegetarian trends for 2025 The experts at Ingredion share their insight into what will dominate the plant-basedmarket over the next 12months. Shoppers are voting with their feet, choosingmilk and dairy from family farms in light of Arla’s recent feed additive announcement. The people have spoken. Just days after it announced a landmark trial with supermarkets Morrisons, Tesco and Aldi, Danish-Swedish-owned dairy giant Arla has been forced to defend ruminant food additive, Bovaer, in light of mass consumer boycotts of Arla-related products. The public, concerned about links to big industry, animal welfare, and the legacy effect on humans of Bovaer, say they’re binning their usual milk, butter and cheese brands (including Cravendale and Lurpak) in favour of supporting smaller producers. Though Bovaer is being used in just 30 dairy farms out of nearly 9,000 involved with Arla, there are also worries from fellow farmers about the milk produced being ‘mixed’ with non-trial milk. Rebecca Mayhew of Old Hall Farm, a calf with cow dairy in South Norfolk, said she’s hadmore than 200 queries since details of the Arla trial emerged. Rebecca hopes the recent news will make more people consider what they’re buying, and where they’re buying it from, encouraging the public and independent retailers to foster better relations with farmers. “I would not, as a deli or shop, be afraid to bang on that drumnow and say, ‘our products don’t contain Bovaer’. I’ve contacted all my cheese suppliers to make sure they’re not in the programme. There’s power in knowledge. Check your supply chain!” “People want to knowwhat it is, if we’re using it, and why it’s needed.” Could Bovaer reaction be a ‘big win’ for independent dairies? that provide all essential amino acids while maintaining clean label status," said Matthieu. "Manufacturers are trying to attract health-conscious consumers by increasing fibre, whilst simultaneously working to reduce saturated fat content. Another key focus area is the fortification with essential micronutrients like iron, zinc, and vitamin B12, addressing common deficiencies in plant-based diets.” maintaining the clean label appeal that consumers demand. Reducing additives also helps to shorten the ingredients list overall, as the very long lists found on some meat alternatives today, deter a growing number of consumers. Next generation pulses Pulses and beans are the future, said Matthieu, both in their whole form, and as a natural additive for flavour, bulking, and adding nutrition to recipes. “Recent technological developments have enabled the creation of plant-based alternatives using recognisable ingredients that support nutritional profile and deliver both functionality and clean label appeal. These ingredients support high protein content while maintaining low saturated fat levels, without the plant flavour, bitter taste or uncontrolled microbial levels inherent in dry-milled pulse products.”