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Plant-Based Products

Global consumer awareness and demands drive food manufacturers to look into healthier and more environmentally friendly food alternatives. With growing awareness of the negative impact of a high animal-based diet, consumers are shifting towards avoiding conventional meat, dairy and unethical animal welfare practices. Plants are still commonly associated with functional health benefits. In today's market, consumers seek alternatives to conventional meat and dairy.

Consumers' Reasons to go "Green"

Source: Innova Consumer Survey (Growing Opportunities in the Plant-Based Marketplace, 2019)

What are the Common Ingredients for Plant-Based Food?

Conventional Meat: Pea, Soy, Wheat, Legumes (Oilseeds, Pulses, Nuts, Seeds), Mycoprotein (Fungal Protein), Seaweed, Spirulina

Dairy: Soy, Almond, Coconut, Oat, Rice, Cashew, Walnut, Hazelnut, Pea, Hemp Seeds, Flex Seeds

Meat Substitutes

Kemin understands that freshness is one of the most important food choice criteria, especially for meat protein, only second to price, being the more important. This highlights that longer shelf life, visual appeal, and rancidity are important in meeting consumers' demands. Food microbial spoilage is caused by bacterial growth and pathogenic contamination, which affects product shelf life and food safety. Our expertise in controlling food spoilage through effective antioxidant and antimicrobial solutions will enable food manufacturers the edge in expanding their plant-based food portfolio.

Dairy Alternatives

Kemin recognizes that consumers' dietary requirement or allergies directly affect their food consumption patterns. Soy, almond, oat, and other alternative milk has become a godsend for lactose intolerant individuals. However, these high-fat beverages are highly susceptible to lipid oxidation, causing rancidity and an off-flavor taste. Color loss has also been a major visual appeal challenge for food manufacturers. We offer brands the solutions to mitigate shelf-life issues and visual appearance retaining challenges.