Plant-Based Products: Our Services

The demand from consumers for plant-based products in Europe continues to expand. In response to this growing market demand, food manufacturers, including those producing ingredients and finished products, have been developing new products over the past few years.

Plant-Based Food Products: Mérieux NutriSciences has a Comprehensive Understanding of the Market.

The consumption of plant-based products in Europe has increased by 49% in the last two years. More recently, the primary growth in the plant-based market has been driven by demand from flexitarians.

At Mérieux NutriSciences, we understand that plant-based food manufacturers are seeking strategic laboratory partners to assist them with:

• Dairy substitutes
• Meat substitutes
• Other plant-based products (such as plant-based eggs, plant-based ingredients, and plant-based seafood)

Plant-based alternatives to dairy and meat are primarily based on soy, almond, rice, wheat, oats, coconut, and other non-animal products. These plant-based products include beverages, yogurt alternatives, desserts, creams, ice creams, cheese and spreads, as well as tofu, tempeh, seitan, and meat alternatives like plant-based burgers and ready-made meals.

Plant-Based Products: Safety & Quality

Some of the main challenges for plant-based alternatives in terms of food safety and quality include:

• Endospore-forming bacteria from raw materials (plants and seeds) that can survive heating and may produce toxins.
• Allergenic proteins from plant-based ingredients.
• Pathogenic bacteria.
• Mycotoxins.
• Parasites.
• PAH, nitrosamines, and heterocyclic aromatic amines.
• Heavy metals, pesticides, and hexane (in soy isolates).
• Antinutrients: legume seeds contain protein inhibitors of enzymes, such as phytic acids.
• Off-flavors produced during the processing of plant materials, including grassy or beany flavors from soybeans, and bitter and astringent flavors from saponins and isoflavones. It is necessary to formulate to mask or reduce the potency of these off-flavors.
• Formulation, reformulation, shelf-life studies, and process validation are necessary to ensure the expiration dates and safety of new plant-based product offerings.
• Meat alternative products have a near-neutral pH and high protein and moisture content, which makes them susceptible to microbial growth. Extrusion treatment is a critical control point that promotes the safety and shelf-life of the product.

Vegan diet excludes animal-based foods such as meat, including fish, as well as animal-derived products such as dairy and eggs. In the case of vegan products, it will be necessary to perform species identification.

Plant-Based Products & Regulation in Europe

Mérieux NutriSciences’ Expertise in Plant-Based Foods

Working with Mérieux NutriSciences to ensure the safety and quality of your products means:

• Collaborating with more than 100 accredited labs worldwide.
• Benefit from our global presence with local reach.
• Partnering with a trusted expert with over 50 years of experience in Food Safety and Quality.

Related Case Study

LCA of Oatly Products