Leveraging Enzymes’ Potential in Food Industry

Beyond all criteria, it is the price that has always dominated consumer choice. This stands true for plant-based food as well. Making plant-based ingredients taste and behave like meat has never been easy, and it is even harder to do it affordably.TATA’s Simply Better plant-based burger patty retails at Rs 750/500 gm, compared to Godrej Yummiez Chicken Burger Patty which is priced at Rs 320/500 gm. If plant-based meats had price parity with animal-derived products, they would stand a far better chance of survival. And if they were the cheaper option, this would surely be their time to shine. But we are still at a point where plant-based products are considerably more expensive than meat equivalents, especially branded ones. Let’s explore further.

Introducing a host of expensive ingredients and processes adds a tremendous cost to plant-based formulations, and whilst volumes are still so low, this has proved untenable. Mixing the four ingredients in a standard beef burger is simpler and cheaper than combining the twenty or more components of a plant-based equivalent, which often requires several additional manufacturing processes. These additional costs have driven many plant-based producers to the brink. Luckily there exist some possible ways of cutting down on these costs. Enzymes are one of them.

To read click on the link: https://nuffoodsspectrum.asia/e-magazine

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