SAVA N N A H F IN E C H E M I C ALS
A complete portfolio for all your meat processing needs According to Mintel Market Sizes analyses and projections, the processed meat retail showed a pick in 2017, increasing by value by 10.9%. In 2022 Processed Meat Retail is forecast to reach R8 393.5mn representing a value CAGR of 1.4% since 2018.
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eat retail is dominated by chilled meat, followed at distance by frozen and shelf stables options. The new launches in the meat, poultry and fish categories in South Africa are reflecting some global trends, with consumer interest being focused on three main areas: • Sustainability and animal welfare: Consumers are increasingly expecting food companies to proactively demonstrate their ethical credentials. More meat and poultry producers are taking steps to improve their ethical image. • Address consumers’ dietary needs: Meat and poultry brands are proactively highlighting the nutritional profile of their products. Healthier options, like meat and vegetable blends, or processed meats that contain less fat, salt and calories are likely to appeal to healthconscious consumers. • Prioritise clean label products: The clean eating trend poses a serious challenge to the processed meat market, as consumers are carefully examining product labels and looking for more natural and healthier choices. Few trends specific of the South African market are addressing the nutritional profile, for example highlighting the interest for high/added protein. There is an interest for the inclusion of vegetarian options, and combinations of meat and vegetables seem to target consumers looking for healthier options. Convenient and easy-toprepare meals are on the rise, being the microwavable option for meat, poultry and fish preparation one of the most appreciated trends. Looking at processed meat and fish, from the simple
22 MEAT RE VI E W
· ISSUE 5 2021
minced meat patties to “chef at home” style recipes, there is a clear interest in eating more natural and less processed foods. This represents an opportunity for brands to remove artificial additives and source natural, less- processed ingredients. Consumer concerns about artificial ingredients open up opportunities for natural alternatives that are compatible with consumer aspirations for clean label. New trends are prompting consumers to dine at home: prepared meals should deliver comfort food as well as innovation, exotic taste, and “excitement to the taste buds”. The rise of plant-based foods or combination of meat and vegetables require a diversification of protein sources and flavours, while keeping an eye to taste appeal and delicious solutions. Umami taste and kokumi sensation are key for an enhanced taste experience and consumers expect those attributes to be delivered by natural ingredients. Yeast extracts and other yeast-based specialties are natural ingredients produced with gentle heat treatment and partial or total separation of the inner part of the cell, rich in protein, from the yeast cell wall. According to the strain and production conditions, yeast-based ingredients can
be naturally rich in savoury molecules associated with umami taste and kokumi mouthfulness. These include nucleotides, glutathione and other molecules. As a result, meals will increase in succulence and acquire a satisfactory, long-lasting savoury taste. The Bio-Ingredients division of Lallemand develops, manufactures and markets high-value yeast products. Because of Lallemand’s knowledge and experience, we enjoy helping customers best use these products for their applications. Deeply rooted in research and development, Lallemand Bio-Ingredients has the knowledge, experience, and technical capacity to aid in the development of new products as well as beloved, time-tested, household formulas. The company prides itself on providing options which are both sustainable and clean, empowering the food industry and consumers to follow their preferred lifestyle and culinary practices. Within a wide portfolio of natural, yeast-based ingredients, Lallemand offer to improve the flavour profile of processed meat, poultry and fish, and their plant-based alternatives, would include: Toravita 054 a unique Torula autolysed yeast with a naturally high protein content (> 50%) and abundance in savoury-
