Bunge’s Plant-Based Fat Mimics Sensory Attributes of Meat it Replaces

US vegetable oils and fats producer Bunge Loders Croklaan (BLC) has introduced a range of plant-based fats designed to mimic the sensory characteristics of the meat it is replacing, the company said last November.  The plant-based fats are made from palm oil and shea butter and possessed unique melting profiles that could be applied as crucial fat ingredients to meatless burgers, BLC said.  

Euromonitor International, reported that 24% of surveyed global consumers were trying to cut their meat intake, driving sales of global meat substitutes to reach US$19.5 billion in 2018. According to Innova Market Insights, meat substitutes accounted for 11% of new meat product launches (meat, poultry and meat substitutes) reported in Europe in 2018 (January to September), up from 9% in 2013.  The global picture showed stronger growth still, with 14% of meat launches in the first nine months of 2018 being meat alternatives, compared with 6% in 2013.