Supermarket Perimeter - March 2022 - 33

opportunities with new protein blends or different forms like patties,
loaves and chubs for example. Additionally, flavor-infused meats like
our Ball Park lineup of fresh burgers (Smokehouse, Bacon Cheddar,
Steakhouse) continue to be very popular. "
Blends: the formulator's friend
by Jeff Gelski
Mushroom blends in bloom
For many, mushrooms are considered the original and best for blending
in any application because they are natural, sustainable, and add flavor,
texture, immunity and numerous other benefits.
Michael Buononato, senior vice president for Creative Food Solutions,
noted blends have the unique capacity to demonstrate innovation while
problem solving the greater picture. It's a way to bring sustainability and
health and wellness alongside taste and craveability.
" Meat blends have evolved to capture the increasing consumer
interest in the plant-based alternative space, " he said. " We're now seeing
combinations of multiple animal proteins in conjunction with plant
based to derive new formats, applications and offerings. "
Anne-Marie Roerink, president of San Antonio-based 210 Analytics,
LLC, and author of the report The Power of Meat, said the popularity
of blended meat items is driven by a number of reasons-first and
foremost taste and flavor.
" In numerous taste tests comparing a pure beef burger to a blended
mushroom/beef burger, the latter comes out favorably in terms of
a moister texture and a richer flavor, " she said. " Taste is what drives
a second purchase of any food items, so this is a very important
advantage. "
But there are many more reasons as well. For instance, blended items
are innovations that address the permissibility of meat for those people
who struggle a bit with eating meat and poultry.
" This may be because they have some questions on whether meat is
healthy for them and their families, " Roerink said. " Others wonder about
the impact of animal agriculture on the planet or about the animal
welfare. At the same time, making better choices is hardly ever a radical
lifestyle change and even more rarely a change that sticks long-term.
Specific plant proteins tend to come with specific
issues. Some do not contain all the essential amino
acids. Others have flavor off-notes. In these
instances, blending becomes a formulator's friend.
Blending plant proteins makes sense for several
reasons, said Alan Hahn, chief executive officer
and co-founder of MycoTechnology, Aurora, Colo.
One is to create an amino acid profile in the plantbased
alternative that is similar to the profile in the
conventional counterpart, like meat.
" The other reason you do it is functionality, " Hahn
said. " Let's say you needed a certain texture.
Maybe a protein doesn't gel the way you want it to
gel. So you blend in a different protein. "
He gave an example of blending proteins to retain
moisture in protein bars, which keeps them from
getting too hard. Cost is another reason. Premium
protein may be added at a certain level with a
more cost-effective protein source making up the
rest of the blend, he said.
According to ADM's Outside Voice research,
68% of flexitarians in the United States prefer
a blend of two or more plant proteins in meat
alternatives and 52% prefer a blend in dairy
alternatives, said Jacquelyn Schuh, global
marketing director, protein nutrition solutions for
Chicago-based ADM.
ADM often combines plant proteins to increase
functionality, enhance nutrition and optimize
the sensory experience, she said. The company's
Purely Nature brand lineup of pea protein includes
combinations of pea with chickpeas or navy
beans for increased protein concentration, taste
optimization and ingredient diversity.
Retail sales of plant-based foods in the United
States increased by 27% in 2020, reaching a
market value of $7 billion, according to the Plant
Based Foods Association and The Good Food
Institute. The use of plant-based claims grew 37%
from 2016 to 2020.
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MARCH 2022 - 33
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