From Lab to Table: Perfecting Plant-Based Meats for the Meat-Eaters’ World
Bridging the taste gap reveals the secret to winning over skeptical meat consumers in the plant-based revolution
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Key takeaways
Bridging the taste gap reveals the secret to winning over skeptical meat consumers in the plant-based revolution
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With hopes of targeting traditional meat eaters and vegans alike, Kellogg's MorningStar Farms has introduced a new plant-based burger that claims to combine the taste and texture of traditional meat with nutritional advantages. Notably, a recent study showed that taste was a key factor in attracting and retaining plant-based product consumers. As consumer interest in plant-based alternatives grows, how can the food industry meet the challenge of perfecting plant-based meats to truly satisfy both taste and texture expectations?
Jonathan Deutsch, Ph.D., Professor and Director at Drexel Food Core Lab, Drexel University, highlights the importance of perfecting plant-based meats, while emphasizing the gap between consumer willingness to reduce meat consumption and the current offerings in plant-based products.
"The main problem that I'm seeing is that there's a lot of interest from the investment side and a lot of interest in rushing to market, and the products that are on the market are good, but they're not great," Deutsch said.
The products that are on the market are good, but they're not great.
— Jonathan Deutsch, Ph.D., Professor and Director at Drexel Food Core Lab, Drexel University
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About the author
Jonathan Deutsch, PhD, is a professor at Drexel University with expertise in Food and Hospitality Management and Nutrition Sciences. He founded the Drexel Food Lab, which focuses on culinary innovation and addressing food system challenges. Deutsch has been recognized as a Food Waste Warrior by Foodtank and was the James Beard Foundation Impact Fellow, emphasizing food waste reduction. He has authored eight books on food and culture and is a classically trained chef with a background in food product development and restaurant management.
