Is the Future of Alternative Proteins Dependent on Taste?

As the alternative protein industry grows, this conversation unpacks the pivotal role of mouthfeel, sustainability challenges, and the future of food innovation.

Peter Klosse explains how alternative proteins can succeed if they overcome the hurdles of taste and texture, while also addressing larger issues like biodiversity, monoculture farming, and the environmental impact of mass food production. He also highlights the significant role chefs and retailers play in driving the adoption of new food systems by influencing consumer preferences and behaviour.

Key Takeaways:

The Taste and Texture Challenge

Replicating the mouthfeel of traditional meat—especially the complex balance of dryness and moisture—is essential for alternative proteins to appeal to consumers. Dr. Klosse stresses that mouthfeel is a critical component of taste, and alternative protein products must innovate to deliver the same sensory experience as their traditional counterparts.

The CAT Approach (Convenient, Affordable, Tasty)

For alternative proteins to compete with traditional meat products, they must meet the standards of convenience, affordability, and taste. Dr. Klosse’s CAT approach emphasizes that without matching these three aspects, alternative proteins will struggle to gain widespread consumer adoption.

Sustainability Concerns Beyond Taste

Even if the taste and texture of alternative proteins are perfected, Dr. Klosse notes that the industry still faces significant sustainability challenges. Issues like deforestation, monoculture farming (e.g., soy), and biodiversity loss must also be addressed to create a truly sustainable food system.

Chefs and Retailers as Change Agents

Chefs, with their deep understanding of taste and culinary traditions, are key players in helping consumers embrace alternative proteins. Dr. Klosse believes that by working with chefs, retailers, and other food influencers, we can make sustainable, tasty alternatives more accessible and appealing to the general public.

Vital Gastronomy

Dr. Klosse advocates for a concept he calls "vital gastronomy," which aims to integrate health and sustainability into food choices. He urges consumers to take food seriously and see it as a key driver for personal and planetary health.

Key Takeaways:

• Dr. Peter Klosse's fascinating journey from growing up in a Michelin-starred restaurant to becoming a leading researcher on taste.

• Insightful discussion on how mouthfeel—an often overlooked aspect of taste—is the linchpin for creating appealing alternative protein products.

• Dr. Klosse’s take on the future of lab-grown meats and bacterial or yeast-based proteins as more sustainable and promising solutions compared to current plant-based alternatives like soy.

Call to Action:

• Subscribe to the Food Fight podcast for more in-depth discussions on food innovation, sustainability, and health. Don't miss upcoming episodes featuring experts from across the food industry.

• Join the conversation on social media using the hashtag #EITFoodFight and connect with other listeners on Twitter/X (@EITFood).

• Follow Dr Klosse on Twitter/X (PeterKlosse).

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Resources:

• Peter Klosse
• ICT AgriFood

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