Givaudan PrimeLock+ Enhances Taste and Moisture
Michael Hemsworth — February 26, 2022 — Lifestyle
The Givaudan PrimeLock+ patent-pending encapsulation system has been launched by the brand as a new solution for helping when it comes to increasing the taste and juiciness of meat substitutes. The technology is reported to help mimic the membrane of animal fat cells and thus prevent moisture and oils from being released during the cooking process to prevent dryness from occurring. The vegan-friendly technology is reported to allow for a 75% reduction in fat, while also enhancing the experience of eating the plant-based meat.
Global Product Manager for Meat Substitutes at Givaudan Sylvain Jouet commented on the new Givaudan PrimeLock+ patent-pending encapsulation system saying, "Givaudan is committed to helping its customers create delicious plant-based products that consumers enjoy. To do this, we have built wide-ranging expertise and a growing suite of integrated solutions and technologies in the alternative protein space. In 2019, we asked ourselves how we could improve the eating experience of plant-based burgers; today, after extensive research and development, we are excited to launch PrimeLock+, a unique solution that delivers multiple benefits.”
Global Product Manager for Meat Substitutes at Givaudan Sylvain Jouet commented on the new Givaudan PrimeLock+ patent-pending encapsulation system saying, "Givaudan is committed to helping its customers create delicious plant-based products that consumers enjoy. To do this, we have built wide-ranging expertise and a growing suite of integrated solutions and technologies in the alternative protein space. In 2019, we asked ourselves how we could improve the eating experience of plant-based burgers; today, after extensive research and development, we are excited to launch PrimeLock+, a unique solution that delivers multiple benefits.”
Trend Themes
1. Meat Substitute-enhancing Technologies - Developing patent-pending encapsulation systems that increase the taste, texture and moisture of meat substitutes can revolutionize the market for vegan and vegetarian foods.
2. Plant-based Meat - The need for technologies that mimic the juiciness and mouthfeel of meat can spur innovation in plant-based meat production, enabling expanded vegetarian and vegan options for consumers.
3. Reduction of Fat in Meat Alternatives - Developing new processes to reduce the fat in meat substitutes while preserving taste and texture can lead to healthier and more sustainable plant-based protein options.
Industry Implications
1. Food Science - Advances in encapsulation systems and food technology can transform the plant-based protein industry, creating tastier and more nutritious products for consumers.
2. Food Manufacturing - Innovative meat substitute-enhancing technologies can change the way food manufacturers produce vegetarian and vegan products, making production more efficient and cost-effective while retaining high nutritional value.
3. Health and Wellness - The development of healthier and more sustainable vegan alternatives to meat can disrupt the traditional meat industry and lead to a more environmentally-friendly and healthy food system.
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