Meat + Poultry - March 2006 - 31

COMPETITIVE

intelligence
Understanding
the niche for
meat analogs and
meatless products

T

he use of analogs as a meat or
poultry extender is a well told
story. The new challenge is the
use of analogs in the development of
meatless products. It may seem odd
for the meatless market
to be a topic of discussion in a publication
covering the meat and
poultry industry, but in
today's market competition for the center of
the plate is no longer
limited to steaks, chops
and chicken breasts.
In addition, the consumer market is changing, with baby boomers demanding variety
in the products that fit
their lifestyles as well
as echo boomers who
are demanding convenient products
that fit into their busy schedules. Terry
Gieseke, business development manager at Kerry Ingredients' Nutriant Soy

Ingredients division, Cedar Falls, Iowa,
defines the core group of consumers
who may be interested in meatless
products as "flexitarians."
"These are people who are not
strictly vegetarians or
meat eaters," she says.
"Food processors need
to look at it from the
perspective that 15
percent of the population are vegetarian, and
10 percent will only eat
meat products and not
products made to look
and taste like it. The
rest of the population
- 75 percent - is
making flexible decisions about what goes
into the center of the
plate. They may want
lower fat content, but also some of the
flavors and textures a meat product
might provide."
As the meatless market has evolved,

"Some of the
newer areas in
the (meatless)
market where
there is growth
are convenience,
weight loss and
ethnic."

32

I

MEAT&POULTRY

I

March 2006

I

www.MEATPOULTRY.com

By Keith Nunes
knunes@sosland.com

so have the analogs used to mimic the
taste and texture of meat. "The traditional, older analogs were not designed
to have much flavor; they were designed to complement the flavors in the
system," says Jane Zeien, R&D manager for Specialty Ingredients at Kerry
Ingredients, Beloit, Wis.
The original analogs worked well
as extenders. They didn't conflict
with the target flavor system, but
there was the possibility of a product developing a "beany" taste if it
wasn't processed properly.
As the technology has further developed, processors can now choose to use
a fibrous soy protein. Raw materials for
F.S.P. include soy concentrate, soy isolate, vital wheat gluten or starch. The end
product will feature a muscle-type structure ideal for use in products designed to
mimic whole muscle or meatless jerky.
The process for using F.S.P. involves
hydrating the raw material, extracting
the fibers that form, adding binders,
oil, flavors, etc., forming, steaming and



http://www.MEATPOULTRY.com

Meat + Poultry - March 2006

Table of Contents for the Digital Edition of Meat + Poultry - March 2006

Contents
Meat + Poultry - March 2006 - 1
Meat + Poultry - March 2006 - 2
Meat + Poultry - March 2006 - 3
Meat + Poultry - March 2006 - Contents
Meat + Poultry - March 2006 - 5
Meat + Poultry - March 2006 - 6
Meat + Poultry - March 2006 - 7
Meat + Poultry - March 2006 - 8
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2024
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
https://digital.meatpoultry.com/sosland/mp/2021_01_01
https://digital.meatpoultry.com/sosland/mp/2020_12_01
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https://digital.meatpoultry.com/sosland/mp/2020_10_01
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https://digital.meatpoultry.com/sosland/mp/2020_07_01
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https://digital.meatpoultry.com/sosland/mp/2020_05_01
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https://digital.meatpoultry.com/sosland/mp/2019_12_01
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https://digital.meatpoultry.com/sosland/mp/2019_07_11
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http://digital.meatpoultry.com/sosland/mp/2018_12_01
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http://digital.meatpoultry.com/sosland/mp/2018_04_01
http://digital.meatpoultry.com/sosland/mp/2018_03_01
https://www.nxtbook.com/sosland/mp/2018_02_01
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https://www.nxtbook.com/sosland/mp/2017_01_01
https://www.nxtbook.com/sosland/mp/2016_12_01
https://www.nxtbook.com/sosland/mp/2016_11_01
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https://www.nxtbook.com/sosland/mp/2016_09_01
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https://www.nxtbook.com/sosland/mp/2016_02_01
https://www.nxtbook.com/sosland/mp/2016_01_01
https://www.nxtbook.com/sosland/mp/2015_12_01
https://www.nxtbook.com/sosland/mp/2015_11_01
https://www.nxtbook.com/sosland/mp/2015_10_01
https://www.nxtbook.com/sosland/mp/2015_09_01
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https://www.nxtbook.com/sosland/mp/2015_07_01
https://www.nxtbook.com/sosland/mp/2015_06_01
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https://www.nxtbook.com/sosland/mp/2015_04_01
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https://www.nxtbook.com/sosland/mp/2015_02_01
https://www.nxtbook.com/sosland/mp/2015_01_01_mp
https://www.nxtbook.com/sosland/mp/2014_12_01
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https://www.nxtbook.com/sosland/mp/2013_03_01
https://www.nxtbook.com/sosland/mp/2013_02_01
https://www.nxtbook.com/sosland/mp/2013_01_01
https://www.nxtbook.com/sosland/mp/2012_12_01
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https://www.nxtbook.com/sosland/mp/2012_10_01
https://www.nxtbook.com/sosland/mp/2012_09_01
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https://www.nxtbook.com/sosland/mp/2012_03_01
https://www.nxtbook.com/sosland/mp/2012_02_01
https://www.nxtbook.com/sosland/mp/2012_01_01
https://www.nxtbook.com/sosland/mp/2011_12_01
https://www.nxtbook.com/sosland/mp/2011_11_01
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https://www.nxtbook.com/sosland/mp/2011_09_01
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https://www.nxtbook.com/sosland/mp/2011_04_01
https://www.nxtbook.com/sosland/mp/2011_03_01
https://www.nxtbook.com/sosland/mp/2011_02_01
https://www.nxtbook.com/sosland/mp/2011_01_01
https://www.nxtbook.com/sosland/mp/2010_12_01
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https://www.nxtbook.com/sosland/mp/2010_09_01
http://digital.meatpoultry.com/sosland/mp/2010_08_01
http://digital.meatpoultry.com/sosland/mp/2010_07_01
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http://digital.meatpoultry.com/sosland/mp/2010_05_01
http://digital.meatpoultry.com/sosland/mp/2010_04_01
http://digital.meatpoultry.com/sosland/mp/2010_03_01
http://digital.meatpoultry.com/sosland/mp/2010_02_01
http://digital.meatpoultry.com/sosland/mp/2010_01_01
http://digital.meatpoultry.com/sosland/mp/2009_12_01
http://digital.meatpoultry.com/sosland/mp/2009_11_01
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http://digital.meatpoultry.com/sosland/mp/2009_09_01
http://digital.meatpoultry.com/sosland/mp/2009_08_01
http://digital.meatpoultry.com/sosland/mp/2009_07_01
http://digital.meatpoultry.com/sosland/mp/2009_06_01
http://digital.meatpoultry.com/sosland/mp/2009_05_01
http://digital.meatpoultry.com/sosland/mp/2009_04_01
http://digital.meatpoultry.com/sosland/mp/2009_03_01
http://digital.meatpoultry.com/sosland/mp/2009_02_01
http://digital.meatpoultry.com/sosland/mp/2009_01_01
http://digital.meatpoultry.com/sosland/mp/2008_12_01
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http://digital.meatpoultry.com/sosland/mp/2008_04_01
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http://digital.meatpoultry.com/sosland/mp/2008_02_01
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http://digital.meatpoultry.com/sosland/mp/2007_12_01
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http://digital.meatpoultry.com/sosland/mp/2004_07_01
http://digital.meatpoultry.com/sosland/mp/2004_06_01
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