Food Forward

Meatless Sausage Innovation: New Frontiers in Plant-based Meat Production

To meet consumer expectations, manufacturers must address challenges such as replicating traditional meat sausages’ taste and texture, catering to diverse preferences, and mitigating allergen concerns. To attract the core meat-eater market, plant-based products should offer exciting flavours and have the same texture and taste as meat products.

The market for plant-based sausages is projected to achieve a valuation of US$ 1,228.1 million in 2023, with further growth anticipated to reach US$ 12,936.9 million by 2033. This upward trajectory indicates a compound annual growth rate (CAGR) of 26.5% throughout the forecast period1.

Key Factors Driving the Market1.

Health and Wellness: Consumers are becoming more health-conscious and seeking plant-based alternatives to traditional meat products. Plant-based sausages are considered healthier because they typically have less fat and cholesterol than traditional sausages.

Environmental Concerns: Concerns about the environmental impact of animal agriculture are driving consumers to seek more sustainable and environmentally friendly alternatives. Plant-based sausages are considered more eco-friendly because they require fewer resources to produce and emit fewer greenhouse gases.

Animal Welfare: Out of concern for animal welfare, consumers are turning to plant-based meat alternatives. As no animals are killed in the making of plant-based sausages, they are thought to be a more compassionate option.

Taste and Texture: As the quality of plant-based products has improved, consumers are increasingly choosing plant-based sausages for their taste and texture. Many plant-based sausages are now almost indistinguishable from traditional meat sausages in flavour and texture.

Convenience: Plant-based sausages are often seen as a more convenient option for people looking for quick and easy meal options. They can be cooked quickly and easily, making them a popular choice for busy consumers.

Challenges in the Meatless Sausage Market2

Creating meatless sausages presents various challenges that manufacturers and producers must address to meet consumer expectations and market demands. Here are some key challenges:

Replicating Taste and Texture:
Mimicking the taste and texture of traditional meat sausages is a significant challenge. Consumers hold elevated expectations for plant-based sausages, anticipating a close resemblance in flavour and mouthfeel to their meat counterparts. Manufacturers must continuously innovate to improve the taste, texture, and nutritional profile of plant-based sausages. To cater to different consumer preferences and dietary needs, manufacturers also can explore a wide variety of plant-based protein sources, such as peas, soy, jackfruit, and mushrooms.

Diversity of Preferences:
Consumers have diverse preferences, including dietary restrictions, flavour preferences, and texture expectations. Additionally, there is a growing demand for plant-based sausages with clean labels and minimal processing. Products free from artificial additives, preservatives, and GMOs gained popularity as consumers looked for healthier and more natural options.

Allergen Considerations:
Some plant-based ingredients may be allergenic to certain individuals, and manufacturers need to carefully select ingredients and provide clear labelling to address allergen concerns.

In order to continue to grow the market and appeal to the core meat-eater market, plant-based products need to be made more attractive to these consumers. Below are the attributes that would encourage consumers to try plant-based meat alternatives if there were more exciting flavours available, and if the alternatives had the same texture and taste as meat products.

Source: ProVeg International, 20203

The Potential Solutions for Meatless Sausage

BeneoPro W-Tex WF 65-7001
  • Source of plant protein & suitable for vegetarians and vegans
  • Offers a meat-like texture and is therefore used for partial or complete meat replacement.
  • It has a pleasant neutral taste and retains a good texture after hydration, reducing the need for masking flavours.
  • Textured wheat protein absorbs 2 or 3 times (depending on the type) its weight in water and keeps its texture while hydrated even after a long hydration time.
Remy FG P
  • Improves the consistency of the mixture.
  • Natural substance and clean label solution
  • Gluten free
  • Non-allergenic
Benexia® Xia Oil
  • Chia oil, a plant oil, is rich in heart-healthy, anti-inflammatory.
  • Excellent Source of omega-3 ALA fat & contains lower saturated fatty acid levels.
  • High Oxidative Stability
  • High Smoke Point, can be used safely for cooking, stir-frying, baking & even roasting up to 420℉
  • Cholesterol Free & No Trans-fat

Meatless Sausage Recipe

Delve into the culinary craft of plant-based cuisine with our meatless sausage recipe – a thoughtful blend of ingredients designed to deliver a mouth-watering experience that rivals traditional flavors, all while aligning with health-conscious and ethical eating trends.
 

 

Marketing Strategies and Concepts: A Comprehensive Approach

Aspire to be part of the plant-based revolution with a product that consumers love? Our unique functional ingredients are the secrets to crafting a meatless sausage that satisfies the palate and the planet.

To showcase the possibilities we can offer, we’ve developed a meatless sausage product concept that showcases the peak of product excellence — delicious, healthy, and perfectly aligned with the vegan lifestyle.

Leveraging our in-house marketing expertise and packaging design prowess, we are able to craft a narrative for your product that speaks directly to the consumer’s heart. If you’re a food manufacturer looking to enhance your offerings or create a new vegan sensation, we’re here to make it happen.

As a full-suite market enabler for food businesses, DPO International works in tandem with specialized food ingredient producers such as Benexia and Beneo to help you transform the latest trends into innovative products.

 

References:

  1. Future Market Insight. (2023). Plant-based Sausages Market. Industry Report.
  2. Global Market Insight. (2023). Plant-based Sausages Market Size – By Source (Soy-based, Wheat-based, Pea-based, Mushroom-based, Potato-based), By Product Type (Raw Sausages, Cooked Sausages, Smoked Sausages), Flavor, Distribution Channel & Global Forecast, 2023 – 2032. Industry Report.
  3. (2020). European Consumer Survey on Plant-Based Foods. Describing the product landscape and uncovering priorities for product development and improvement. Industry Report.