Caramel Colors for Meat Replacers and Substitutes (Plant-Based Proteins)
As consumers continue to desire a more sustainable and healthier lifestyle, the addition of plant-based proteins to fortify a variety of meat applications expands to satisfy their need as well. Consumer demand for vegetarian or vegan products will increase as they try to limit meat intake, so our industry has seen a rise in the use of Pulse Proteins like peas, beans, nuts, lentils, quinoa, chickpeas, etc. as meat substitutes.
When experimenting with new foods that contain plant-based proteins, consumers are looking for the health benefits without compromising on taste and mouth feel.
Where SETHNESS ROQUETTE comes into play is assisting food companies pass the “eye test” – helping the plant-based products look more appetizing. The Meat Alternatives and Substitutes market is booming, and these finished products commonly incorporate Caramel Color to help achieve the typical appearance of meat. In Texturized Vegetable Protein (TVP) applications, both liquid and powdered Caramel Colors are commonly used. In Hydrolyzed Vegetable Protein (HVP) applications it is not uncommon to see elevated salt levels, so consequently, low sulfite Class III, positively-charged liquid Caramel Colors are recommended.
SETHNESS ROQUETTE also produces Non-GMO Project Verified and Certified Organic Caramel Colors to meet the demand for simpler, easy-to-understand clean label colors.
Click here to request a sample or please contact: