Nestlé USA-owned Sweet Earth Foods, Moss Landing, Calif. The brand also updated its burger by adding hemp and fava bean protein to its original pea protein base.

The use of these proteins allows Sweet Earth to deliver a beefier texture and more authentic burger experience, all while now being non-GMO Project verified, according to Sara Wheeler, general manager. At the beginning of the year, Field Roast Plant-Based Pepperoni rolled out to retail and foodservice pizza chains.

Made with pea protein, the product offers the same protein per serving 6 grams as traditional pork pepperoni. It also has characteristic fat marbling and delivers an authentic, bold pepperoni taste, crafted with fresh spices, including whole pieces of fennel, cracked black pepper, garlic and paprika.

San Francisco-based Nowadays is rolling out namesake chicken-style nuggets, which are said to be crispy, juicy and packed with flavor, with no added sugar, thickeners, binders or artificial flavors, and comparable in size, taste and texture to animal-based chicken nuggets.

Sold frozen, the nuggets are made using non-GMO yellow pea protein grown sustainably by US farmers; whole wheat flour for the crunchy breading; sunflower oil for the fried, crispiness and golden color; plant-based fiber for texture; and extracts of both yeast and mushroom for that rich, meat-like umami flavor.

One serving boasts 13 grams of protein with only calories, no saturated fat, no sugar and only milligrams of sodium. A gluten-free version will be available later in the year. Daring Foods, Los Angeles, replicates the fibrous texture and succulent mouthfeel of whole muscle chicken by using high-moisture extrusion processing to transform five non-GMO ingredients — water, soy protein concentrate and sunflower oil, along with natural flavoring and spices — into Cajun, lemon herb and original pieces.

The frozen line includes a seasoned breaded product that resembles a premium chicken tender. One serving of the vegan products contains at least 13 grams of protein. The new flavors are carnitas, chipotle and Korean-style barbecue.

The Lightlife brand rolled out plant-based chicken tenders and chicken fillets. The refrigerated products are made using advanced high moisture extrusion technology to create a taste, color and pull-apart texture that mimics traditional white meat chicken.

The three key ingredients of the non-GMO Project Verified, vegan certified products are coconut oil, wheat gluten and pea protein. It uses an innovative fat analog that transforms extra virgin olive oil into a solid fat to provide the texture and bite of beef.

We had to reproduce that with an oil that is liquid monounsaturated and minimize its use to reduce the amount of fat on the burger. From Epogee LLC, Indianapolis, it is made from GMO-free rapeseed oil.

The technology involves splitting the triglyceride into its components — the glycerol backbone and three fatty acids — and inserting a food-grade propoxyl link, which resists digestive enzyme action, to reconnect the glycerol and fatty acids.

It is currently labeled as: EPG modified plant-based oil. Like other neutral plant-based fats, EPG takes on the flavor of the product.

It is environmentally safe, as it decomposes like other fats and oils. Brands have started going beyond the burger with ground items, making it easier for home cooks to use in their favorite recipes. Many come seasoned for international dishes.

The newest product is Breakfast Grounds and is seasoned to resemble pork sausage. The soy-based products include coconut and canola oils.

Speaking of breakfast, Alpha Foods, Glendale, Calif. Spices, along with umami flavor, are critical ingredients in plant-based meats. There are seasonings to mask the earthy taste of soy and the green, slight bitterness of pea protein. There are also seasonings to add a fatty taste and others that mimic a salt cure.

The seasonings vary by protein being mimicked, as well as overall composition. A new non-GMO enzyme from Amano Enzyme USA Co. It provides a similar taste as monosodium glutamate, as well as the sensation of richness and complexity from kokumi.

This exo-type protease enzyme is considered a processing aid, as it is deactivated once it breaks down proteins into flavorful short peptides and amino acids. As a processing aid, it typically does not need to be included in the ingredient statement.

Further, use may eliminate the need for other flavorful compounds and seasonings. This allows for a shorter ingredient statement. Register to view on-demand webinar that highlights the flavors and applications that will drive innovation in Home » Adding value to meat alternatives.

Adding value to chocolate. A questionnaire was developed using the DELPHI method which refined the research design and approach through a series of guided iterative steps. The FoodMinds GEB experts provided invaluable insight into food value issues in their respective countries as part of the DELPHI process.

For the purpose of analysis, countries were categorized by their Human Development Index HDI — very highly developed countries included Canada, France, Japan, Netherlands, Saudi Arabia, Spain, United Kingdom and United States.

Highly developed countries included Brazil, China, Colombia and Mexico. Moderately developed countries included India and South Africa. The questionnaire featured a set of 14 overarching food value factors and corresponding attributes. Factors included economic values with attributes such as food costs and unemployment level as well as public health values with attributes such as obesity and malnutrition.

For each attribute, the reach, an estimate of the percentage of the population whose food purchasing and consumption behaviors were affected, and impact, an estimate of the degree of positive or negative impact on food purchasing and consumption behavior, were gathered.

Additionally, for each factor, respondents were asked to select an attribute with the biggest impact on food purchasing and intake behaviors, with rationale for selection. On a global scale, results of the questionnaire produced a set of primary and secondary food values.

While the predominant factors were similar from country to country, the defining attributes in each category varied among higher and lower HDI countries. The primary set of food values included food distribution and access, food content and ingredients, and economy values; The secondary set of food values included socio-demographic, geography, and environmental values.

Attributes more likely to affect higher HDI countries included easy access to grocery stores facilitating home-cooked meals, household income and food costs, urban environments, and concerns about food waste and sustainability.

Attributes affecting lower HDI countries included urban migration, food costs and overall cost of living, and changing family dynamics impacting food choice, prep and eating patterns. Upon review of the percentage of populations affected by food values, food values are estimated to impact a greater proportion of people in less developed nations.

This holds true especially for the following food values: economy, food distribution and access, environmental, and social justice and security.

One of the most notable differences is found when looking at economic attributes with almost double the percentage of people in moderately developed countries being affected compared to those in very highly developed countries.

Overall, looking at attributes affecting food distribution and access, more developed countries have infrastructures that provide access to a wide range of fresh and prepared foods. The biggest difference is found in terms of access to fresh, whole foods while the access to a variety of processed, packaged foods is fairly consistent among all countries.

Interestingly, very highly developed nations are estimated to have the greatest level of easy access to goods of minimal nutritional value. Globally, food content and ingredients are a food value estimated as having a consistently strong role in driving purchasing and consumption.

These values are also creating opportunities for new stakeholders focused on improving or changing inputs to production, social justice practices, environmental quality, water and resource utilization, and waste reduction. Food companies and producers need to be aware of these new stakeholders that are motivated by a desire to improve food systems, increase access to local and more sustainable foods, and increase the availability and affordability of whole and fresh foods.

These new food values, and the stakeholders, consumers, retailers and competitors that deem them to be important, play an important role in developing strategic plans for deploying effective food and beverage innovation, production, and marketing efforts.

The traditional food value chain was comprised of suppliers, producers and distributors extracting incremental financial value as they moved products from farms to plate. The new values-driven food chain is defined by the addition of characteristics, behaviors, commitments, and qualities that add perceived value to foods and beverages.

These new incremental values can be created directly by traditional players such as producers, manufacturers or retailers, or by partnering or leveraging the expanded array of stakeholders that have emerged within, or alongside the food chain.

During product development, companies need a comprehensive plan to think about the role that relevant stakeholders might play in shaping the understanding and perceptions of their new product or new technology.