Everything You Need to Know About Fermented Plant-Based Alternatives
The food and beverage sector is changing as more people are choosing plant-based or vegan diets. Plant-based foods and drinks, such as eggs, meat, milk, and numerous bakery and confectionery goods, are excluded from a vegan diet. Fermented plant-based food alternatives are foods and beverages that can be used as plant-based substitutes for dairy or meat-based foods.
These products include beneficial bacteria that aid in reducing allergy symptoms by enhancing digestion and immunity. Consumers' demand for fermented plant-based products is predicted to increase because of the health advantages connected with these products.
As per a report from BIS Research, the global fermented plant-based alternatives market is expected to reach $422.26 million by 2026, growing with a CAGR of 5.0% from 2021 to 2026.
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Plant-Based Alternatives over Meat
Plant-based alternatives may have a texture comparable to meat substitutes, but the lack of animal cells in the dish does not give the product its original flavor. However, products such as soy protein are gaining popularity among consumers because it has a texture and flavor that is nearly identical to that of meat.
Fermented meals are more of a legacy in other nations, and customers love the texture and flavor of fermented foods. For instance, Korea is a hotbed for fermented foods, with kimchi, doenjang, and ganjang among the region's most famous delicacies.
Fermentation has long been a widespread culinary technique in the Korean region for preserving food.
Korean fermented foods, on the other hand, are gaining appeal across the world, particularly food items and goods such as kimchi, which is gaining acceptance in other parts of the world. One of the major factors driving the demand for fermented plant-based food alternatives is the growing popularity of fermented food items.
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Conventional Techniques and Modern Technologies
Even though conventional fermentation has been practiced for thousands of years, current researchers are still interested in increasing their knowledge and procedures.
The goal is to develop plant-based proteins which are a better substitute for animal protein in terms of flavor, texture, and health.
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Fermentation of Microbes
Biomass fermentation is another branch of fermentation that generates next-generation meat and dairy replacements. In bioreactors, fast-growing, high-protein bacteria are used to create enormous amounts of protein. The high-protein biomass can be utilized as an ingredient in finished goods.
Flavoring via Fermentation
Aside from protein, fermentation processes are being used to create clean label meat substitutes as a taste enhancer.
While most meat substitute companies have concentrated on duplicating entire pieces and ground meat, up to 30% of all meat produced globally is used to flavor prepared foods such as soups, stews, risottos, and other dishes.
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Alternatives Made from Fermented Plants
Following are some of the most commonly used fermented plant-based alternatives:?
Fermented plant-based bakery alternatives:?This category comprises bakery goods made with plant-based components and fermented using the fermentation process. Buns, bread, cookies, pie, and cake are the most widely accessible fermented plant-based bakery goods.
Plant-based bread is comprised mainly of legumes and sprouted whole grains, and it is higher in protein content and lower in fat. The components used in the production of plant-based bread vary depending on the brand.
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Fermented plant-based dairy alternatives:?In the global fermented plant-based alternatives market, fermented plant-based dairy alternatives surfaced as the largest segment, led by yogurt.
Due to an increase in food allergies and disorders, a large number of customers throughout the world are opting for lactose-free and dairy-free foods and beverages.
Lactose intolerance affects more than two-thirds of the world's population. As a result, the fermented plant-based food trend is gaining traction in the business.
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Fermented plant-based meat alternatives:?Plant-based and cultured meat is well-known worldwide. On the other hand, meat fermentation is a newer technique in the industry.
Food scientists are exploring fermentation technology to produce plant-based meat replacements. In the meat business, fermentation relates to culturing microbial organisms or extracting components such as enzymes, lipids, and additional tastes in plant-based meat substitutes.
Conventional, biomass, and precision fermentation are three methods for producing plant-based meat substitutes.
Conclusion
Fermentation technology has accelerated because of rising consumer awareness of health issues. Manufacturers of fermented food items currently employ a variety of procedures, including lactic acid fermentation, ethanol fermentation, and acetic acid fermentation.
Producers use different varieties of yeast and bacteria to guarantee that dairy, bread, meat, and other products have the correct texture and flavor. Yogurt, for instance, is made by fermenting milk with microorganisms such as Streptococcus Thermophilus and Lactobacillus Bulgaricus.
Curious about which innovative technology is gaining traction in your industry? BIS Research provides the most up-to-date market research and studies. Connect with us at?[email protected]?to learn more.
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?[TG3]It is used as taste enhancer in preparing meat alternatives or what??